How to Bake Ragi Biscuits

In India, ragi is widely used in many recipes, out of which Ragi papad is most popular. Whenever you feel lost of taste, eat roasted ragi papad. Ragi papads are made during summer which last throughout the year. It used to be fun, during the summer vacation, helping out mother for preparing the papads.

There are varieties of papads and other things which are still made during summer. 

Ragi/ finger is an excellent source of fiber , calcium, vitamin D and good carbs. Ragi flour has good amount of fiber that is why it is used for weight loss and in diabetic.

Making Ragi roti for weight management is a popular way to use ragi. Plain ragi roti is generally not very appealing so instead of using only ragi flour mix it with wheat flour for making more soft rotis. Ragi soup is given to the  toddlers for its nutritional valve.

Try some of my other Eggless baking recipes

 Eggless Red velvet cake using condensed milk

Eggless kesar mawa cake

Chilli Garlic Bread

So let us see how to use ragi flour for making biscuits.

Ingredients:

• Ragi flour – 1 cup
• Almond flour – 1/2cup
• Almond milk -1/2 cup
• Baking powder – 1 tsp
• Powdered sugar – 1/2cup
• Salt -1 tsp
• Butter( unsalted) – 50 gm
• Roasted Jeera/cumin – 1 tsp

Follow me on Facebook Twitter Instagram Pinterest 

Directions:

• Pre heat the oven at 200°C for 10 minutes.
• In a bowl whisk the butter to make it soft and light.

• To the butter, add powdered sugar and whisk till soft and light.

• Add ragi flour, almond flour, baking powder and salt.

• Mix it properly.
• Crush the roasted jeera/ cumin in between your palm. This will enhance the flavour of jeera. Add it to the mixture. Mix all.

• Add almond milk as required to make a dough.

• Divide the dough into small balls of equal size.
• Grease a baking tray with butter or place a parchment paper.
• Place the balls leaving some space between each other.
• Flatten the balls with finger to give round shape. Now don’t miss this step. If the balls are not flatten, the biscuits. will be thick and remain soft from inside. To make the biscuits. more crunchy, reduce its thickness.

• Bake the biscuits. at 180°C for 15 to 20 minutes.
• Let the biscuits. cool down, on wire rack, to room temperature.

• Store the Ragi Biscuits in an airtight container.

The post Ragi Biscuits appeared first on SpicenSweet.