Here is one delicious native cookies from Indian cuisine, the Ragi biscuits or ragi cookies. I made these biscuits just like butter biscuit and it came out very well. To reduce the butter content I use yogurt or sour cream in all my cookies. Here goes the recipe.
|Super soft ragi cookies. Enjoy this with a cup of milk for breakfast.|
|Ragi cookies for hubby's friends.|
|Ragi cookies are cooling down .|
|Cookies before baking. Leave enough space, as they will double in size.|
|Dry roasted ragi is mixed with all other ingredients.|
Ragi - 2 cup
self rising flour - 1/2 cup
butter - 1/2 cup ( 8 tbsp)
Indian plain yogurt - 1/2 cup (or lesser)
brown sugar - 1 cup
baking powder - 1 tsp
salt - little
cardamom - 1 tsp
Almond - 1/2 for 1 cookie
Dry roast ragi till it smells good (low heat for 8-10 minutes).
Melt butter and add it to ragi.
Add self rising flour, yogurt (little by little), brown sugar, baking powderm salt, cardamom.
Mix well. Add enough yogurt , so that it can made into small balls.
Line the baking sheets with aluminum foil and coat with oil.
By applying some ghee / oil in our palms , make equal size 30 balls.
Place the balls on the sheet and slightly flatten them. Place 1/2 almond on each cookie.
Bake at 325 deg F for 10 - 14 minutes. (the bottom should be mild brown).
Check often after 8 minutes, as the baking time may vary in different ovens.
Take out and let it remain for 1 minute to let it harden more. Cool in cooling racks.
Store in air tight container.
Serve as snack or dessert. Makes a easy breakfast too.
Makes 30 cookies.
*Brown sugar can be substituted with white powdered sugar for more flavor and taste.
* always roast the ragi before making cookies.
*I have used self rising flour in these cookies to make them puff up and it made them super soft and delicious. Here is the basic version to make homemade self rising flour. I make this flour in large quantities and use it in making biscuits, cookies and pastries.
Homemade self rising flour :
1 cup Self rising flour = 1 cup All purpose flour + 1/4 tsp salt + 1 1/2 tsp baking powder