Ragi cookies recipe – Eggless fingermillet cookies recipe(without oven)

Eggless ragi cookies with step by step pictures and video.

Fingermillet cookies recipe – This is a eggless version of ragi cookies without oven.

Many of you keep messaging me to post no oven cookies, cake recipes so thought its high time I try and post it so here is this ragi cookies recipe without eggs and without oven.Do try this easy cookies and enjoy!

Ragi mug cake recipe, Chocolate ragi mug cake(without oven)

 

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Ragi cookies recipe

Fingermillet cookies recipe a quick healthy snack using wheat flour and fingermillet flour.

Course Snack

Cuisine Indian

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12 cookies

Author Sharmilee J

Ingredients

• 1/3 cup butter
• 2 to 3 tbsp milk
• 1/2 tsp vanilla essence

To sieve together:

• 3/4 cup ragi flour
• 1/4 cup wheat flour
• 1 tbsp coco powder
• 1/2 tsp baking powder
• 1/3 cup cane sugar

Instructions

• Keep a sieve inside a mixing bowl - To the sieve all ingredients listed under 'to sieve'.Sieve well.Discard the tiny balls.
• Now mix the sieved mixture once then add melted butter and vanilla essence.
• Mix it well until its crumbly.Then add milk little by little.
• Mix well the dough should hold together, do not add more milk.Using a tbsp scoop out dough for even sized cookies.Roll it and slightly flatten it.
• Repeat to finish dough.Arrange the cookies on a cookie tray lined with butter paper.Set aside.To a kadai add 2 cups salt, place a steel stand / any flat surfaced bowl.Close and heat(medium flame) for 8-10mins - this is preheating.I used iron kadai so preheated for 10 mins if your kadai is a bit light then for 5-7 mins.
• Be very careful as it will be very hot.Once preheated place the cookie tray inside and cook covered(medium flame) for about 12-15 mins.Remove and set aside to cool.This will look soft while taking out but will turn crisp after cooling down.

Notes

Make sure you use any heavy bottomed kadai/pan, but I would suggest to use any nonstick/indolium pan.I used heavy iron kadai which took time to get preheated and cook too.

How to make ragi cookies recipe:

1. Keep a sieve inside a mixing bowl – To the sieve all ingredients listed under ‘to sieve’.Sieve well.Discard the tiny balls.
2. Now mix the sieved mixture once then add melted butter and vanilla essence.
3. Mix it well until its crumbly.Then add milk little by little.
4. Mix well the dough should hold together, do not add more milk.Using a tbsp scoop out dough for even sized cookies.Roll it and slightly flatten it.
5. Repeat to finish dough.Arrange the cookies on a cookie tray lined with butter paper.Set aside.To a kadai add 2 cups salt, place a steel stand / any flat surfaced bowl.Close and heat(medium flame) for 8-10mins – this is preheating.I used iron kadai so preheated for 10 mins if your kadai is a bit light then for 5-7 mins.
6. Be very careful as it will be very hot.Once preheated place the cookie tray inside and cook covered(medium flame) for about 12-15 mins.Remove and set aside to cool.This will look soft while taking out but will turn crisp after cooling down.

Ragi cookies ready!

Crispy ragi cookies ready!

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