🍪 Ragi Wholewheat Mini Cookies (Eggless)
Yield: Makes around 65-70 mini cookies
🛒 Ingredients
🌾 Ragi Flour: 60g
🌾 Wholewheat Flour: 30g
🌽 Cornflour: 1 tbsp
🍫 Cocoa Powder: 1 tbsp
✨ Baking Powder: 1/2 tsp
🧈 Ghee: 60g (Melted & Cooled) OR Soft Butter
🍯 Powdered Jaggery: 40g
🥛 Warm Milk: 4-5 tbsp
👩🍳 Instructions:
1. Prep the Sweetener 🥣
Sieve the jaggery powder once to remove any big granules or lumps.
2. Cream the Wet Ingredients 🥄
In a bowl, whisk the melted & cooled ghee (or soft butter) with the powdered jaggery. Whisk until the color changes to pale and the texture becomes fluffy.
3. Combine Dry Ingredients 🌫️
Sieve everything else (flours, cocoa, baking powder) into the same bowl. Give it a gentle mix to incorporate.
4. Form the Dough 🤲
Slowly add the warm milk. Gently bring the dough together.
Important: 🚫 Do Not Knead! Just gather it until it forms a cohesive mass.
5. Shape the Cookies 🎨
Option A (Hand Rolled): Divide the dough into small balls, flatten them slightly, and place on a baking tray. 🍡
Option B (Piped): If piping, adjust consistency by adding a tiny bit more milk so it flows from the bag easily (but don’t make it liquidy!). Pipe onto the tray. 🧁
6. Chill & Preheat ❄️🔥
Once shaped/piped on a parchment-lined tray, place the tray in the fridge for 10 mins. While chilling, preheat your oven to 160°C.
7. Bake ⏲️
Bake in the preheated oven for 20-25 mins, or until the bottom of the cookies starts turning brown.
8. Cool & Store 🌬️
Remove from the oven. Let them cool completely—they will turn crisp as they cool down! Store in an airtight jar. 🫙
Enjoy your healthy treats! 😋☕
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