Ragi Almond Cookies (Pressure Cooker and Microwave Method)
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • Ragi flour (finger millet floor) - ¼ cup
  • Wheat flour -1/4 cup
  • Almond powder - ¼ cup
  • Dark brown sugar or powdered jaggery - ¼ cup
  • Baking powder - ¼ tsp
  • Butter melted - 75 gm
  • Vanilla extract - 1 tsp
  • Milk -2 tbsp
  • Salt – ¼ tsp
  • Finely chopped cashews -1 or 2 tbsp
  • Sesame seeds or pistachio - for toppin
  1. In a non-stick pan on low flame, dry roast the ragi flour for 1-2 min to get rid of raw smell of ragi. A few seconds before switching off the flame, add wheat flour & almond flour, mix it all and switch off the flame
  2. Melt butter and keep it aside
  3. In a bowl take brown sugar, baking powder, salt, chopped cashews, vanilla extract and mix well
  4. Add roasted ragi almond wheat mixture to this and mix them together
  5. Add melted butter to the dry ingredients and knead dough lightly by adding 2 tbsp of milk
  6. Cover it and refrigerate the dough for 20 min before baking (I skipped this step J)
  7. Take out the dough from fridge, make small round balls out of the dough. Another way is roll the whole dough using chapathi rolling pin to half inch thickness and cut it out using cookie cutters
  8. Pre-heat the oven to 180 degree C for 10 min
  9. Grease and dust a baking tray with floor or line with butter paper and place small sized balls on it providing sufficient space between each balls
  10. Flatten slightly using a fork or your finger ( If using the second way with cookie cutters no need to flatten it )
  11. Now decorate on top with sesame seeds or broken pistachio and press lightly
  12. Bake in pre-heated oven at 180 degree C for 15 min
  13. Once done cool them completely on a wire rack
  14. Serve your kid with a cup of warm milk
Recipe by Bumps n Baby at https://bumpsnbaby.com/ragi-almond-cookies/