Melt-in-mouth Ragi biscuits

Ragi biscuits

These melt-in-mouth ragi biscuits are so so soft and tender. They can be put together in a short time yet tastes so yummm and ofcourse, healthy too. I can say, these are dangerously soft, as they easily break while you pick them by hand. I often used to prepare Ragi puttu  but my little one does not take it. She does not like it because of the color of ragi puttu. So I was damn sure she is not going to touch these biscuits. But to my surprise, she was the first one to taste it and loved it too. So good was the aroma of these biscuits while getting baked.

Ragi, also called as finger millet is well known for its health benefits, it is rich in calcium, iron, protein and also fiber. This recipe of ragi biscuits is made with ghee and so it will be loved by all kids. I made these ragi biscuits last year for an International food festival. My hubby’s colleague and his family tasted these biscuits at that time. They still remembered the taste of it and requested me to prepare for them again. Today, I prepared these melt-in-mouth ragi biscuits for them while I clicked pics to post the recipe here too.



Recipe for Melt-in-mouth ragi biscuits

Recipe Cuisine: South Indian | Recipe Category: Biscuits/ Cakes and Bakes
Prep Time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Makes : 25 to 30 biscuits

Ingredients required:

  • Ragi flour – 1 and half cups
  • Wheat flour – 3/4 cup
  • Sugar – 3/4 cup
  • Melted Ghee – 3/4 cup

Method:

  1. Dry roast ragi flour in medium heat till the nice aroma arises. Let it cool down.
  2. Preheat the oven to 180 degrees for 10 minutes. Line a baking sheet on the baking tray.
  3. Mix together ragi flour, wheat flour and sugar. Add in ghee and mix well.
  4. Let it rest in the refrigerator for 15 minutes or 30 minutes.
  5. Then, make balls out of the dough and arrange them on the baking sheet.
  6. Bake the biscuits at 180 degrees for 20 minutes, then at 100 degrees for 7 more minutes.
  7. Remove from the oven and let the biscuits cool down completely. They will be very soft, so handle with care. 🙂

Ragi biscuits

Notes:

  • First add half cup of ghee, and mix it up. Then add the remaining ghee little by little till the dough comes together. You may not need the full 3/4 cup of ghee.
  • Ragi flour should be dry roasted well, to get rid of the muddy smell of it.
  • If the dough is very sticky, you may add few teaspoons of wheat flour and mix again. Then form the biscuits. It will come very smooth and perfect.
  • Once out of the oven, the biscuits will be very tender to handle. Please allow it to cool completely then remove from the tray. You may also place it in the fridge later, to make it more firm.

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