Finger Millet, also known as ragi, is a staple food in most states of India. This ancient grain has been cultivated since a long time. This gluten free grain is said to have many health benefits. The flour is used to make many dishes, be it sweet or savory. Finger millet porridge/malt, flatbreads/roti, ragi mudde/finger millet balls, steamed cakes/idli, savoury crepes/dosa etc to name a few.
Finger millet does not have the best taste and may not be liked by everyone. It has a very earthy smell. Therefore, it is usually roasted to remove the smell before using it.
This recipe is very simple but can get a little tricky. Begin by gently roasting finger millet flour on a low flame for 10 minutes. Combine all the ingredients in a bowl. The mixture kind of resembles wet sand. It will be crumbly. It may seem like a dough cannot be formed. But, continue mixing. Eventually it should come together. You can add a little milk to bring the mixture together into a dough(OPTIONAL). Scoop out a little mix and roll into balls. Gently flatten between your palms and shape into discs.
They bake pretty quickly, so keep an eye on them. I turned off my oven after 15 minutes, and let them continue to bake further in the residual heat for another 3 minutes. Take them out and cool completely.
They turned out pretty well I must say, taste wise. When you take a bite, it crumbles and melts away in your mouth. And in between, you get those lovely gooey little chocolate chunks, which are yum.
These go perfectly well with your evening cup of coffee or chai. Store them in an airtight container. They keep fresh for 4 – 5 days.
Hope you liked this recipe and give it a try.
Watch the video below to see how I made them.
Happy Baking !! 🙂
Total : 30 Mins Baking : 18 Mins
Yields 9 cookies
- Roasted Finger millet/Ragi flour – 1 Cup
- Cinnamon Powder – ½ Tsp
- Cardamom Powder – ¼ Tsp
- Salt – a pinch
- Jaggery – ½ Cup
- Melted Butter – ½ Cup
- Chocolate Chunks – 40 grams
- Preheat oven to 170°C. Line a baking tray with parchment paper.
- In a bowl add roasted finger millet flour, jaggery, powdered cinnamon and cardamom, salt and caster sugar. Mix well with a whisk.
- Add melted butter and combine well. Lastly fold in chocolate chunks and form a dough.
- Scoop out a tablespoon of dough and form balls. Flatten each dough ball between your palms and place on the baking tray.
- Bake cookies for 15 – 18 minutes. Once baked, cool them completely on a wire rack.