Ragi Almond Cookies (Pressure Cooker and Microwave Method)
Author: Jayalekshmy Velswamy
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
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
Instructions
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
Melt butter and keep it aside
In a bowl take brown sugar, baking powder, salt, chopped cashews, vanilla extract and mix well
Add roasted ragi almond wheat mixture to this and mix them together
Add melted butter to the dry ingredients and knead dough lightly by adding 2 tbsp of milk
Cover it and refrigerate the dough for 20 min before baking (I skipped this step J)
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
Pre-heat the oven to 180 degree C for 10 min
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
Flatten slightly using a fork or your finger ( If using the second way with cookie cutters no need to flatten it )
Now decorate on top with sesame seeds or broken pistachio and press lightly
Bake in pre-heated oven at 180 degree C for 15 min
Once done cool them completely on a wire rack
Serve your kid with a cup of warm milk
Recipe by Bumps n Baby at https://bumpsnbaby.com/ragi-almond-cookies/