Name: Ragi Cookies Recipe | Finger Millet Cookies Recipes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ½ Cup Ragi Flour (Finger Millet Flour); ½ cup Wheat Flour; ½ tsp Baking Powder; ¼ tsp Baking Soda; ½ Cup Sugar (Sugar should be powdered. We can substitute with jaggery also); ½ Cup Almonds (Powdered Almonds); 1 Stick Butter (1 Stick butter - 100 gms); ¼ tsp Cardamom Powder; 2 tbsp Milk

Homemade Millet Rich Cookies!

4.75 from 4 votes

Crispy and yummy cookies with the richness of Ragi (Finger Millet) along with cardamom. Perfect cookies to serve with hot coffee/tea.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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Millets are always rich in nutrition. With millets we can make many variety of dishes. This time, I have made Curnchy Ragi Cookies (Finger Millet Cookies). If you are looking for healthy and crunchy biscuits to relish with tea / coffee then you should try these raagi cookies.

The procedure is much similar for other millet varieties also. I have enriched this dish by adding some coarsely ground almond powder. We can do many variations. We can make cardamom flavoured cookies, cinnamon flavoured, choco chips and nuts rich cookies and even we can add cocoa powder and make it more like a chocolate cookies. I have made simple cardamom flavoured Finger Millet Cookies and now let us see how to make Homemade Ragi Cookies (Finger Millet Cookies).

For most of the baking recipes, we use plain flour (maida) which is not so preferable nowadays.

You can also try other Millet Recipes:

Recipe Card for Ragi Cookies:

Raagi Cookies Recipe | Finger Millet Cookies Recipes

Method with Step by Step Pictures:

Grease the cookie tray with butter and set it aside. Pre-heat the oven to 350 F or 170 C.
Heat a pan and add the raagi flour to it. Saute the raagi flour in medium flame for 5-6 minutes to get rid off the raw smell. Take a mixing bowl and add raagi flour and wheat flour.

Add baking salt and baking powder and sieve them nicely. Then add powdered sugar/ jaggery and butter and mix everything well. Adding butter and mixing it makes the mixture look like crumble.

I ground the almonds in the mixer to a coarse powder and added that to the cookie mixture. Also add the cardamom powder and mix everything well.

Add milk little by little and knead it to a smooth dough. Make small lemon sized balls out of the cookie dough and flatten it little and place it in the cookie tray. Make sure there is enough spacing between each cookie as they will get expanded during baking. Using a fork, make lines. This is just optional. Instead of plain circle, we can make some design. Also prick the flattened cookies using the fork to make sure they are not getting bulged in the middle during baking.

Place the cookie tray in the middle rack of the oven and bake it for 15-20 minutes. If you take it out quickly, then the cookies would be chewy. So make sure you bake it till they are crisp and not burnt. After baking is over, carefully take out the cookie tray and place it in the cooling rack to cool down. Allow the cookies to come to room temperature. Cooling process will make the cookies much more crispier.