Ragi biscuits recipe – Quick, easy and delicious eggless ragi biscuits for toddlers & kids. These whole grain biscuits turn out very light in texture and are great for the school box. I have made these biscuits using ragi flour, atta, sugar and ghee. You can also use jaggery powder instead of sugar.
I made these similar to this Nankhatai and they taste very delicious. These are not 100% healthy as there is sugar used in it. If making them for toddlers or kids, do use organic sugar or jaggery. There is about 1 tsp sugar and 1.25 tsp ghee in each biscuit.
I have used ghee and it can be replaced with unsalted butter.
Preparation for ragi biscuits
1. Add ragi flour to a mixing bowl.
2. Next add in wheat flour or besan. You can use besan if you prefer to add some protein.
3. Add the baking powder if using. You can also skip it. Please read the notes in the recipe card to know more.
4. Add cardamom powder.
5. You can powder 5 tbsps of sugar to get little over half cup. Use only half cup. You can also powder cardamoms along with sugar.
6. Mix all of these well.
7. Pour 6 tbdps ghee or soft butter. Make sure the ghee is melted and not hot.
8. Mix well and make a dough. Do not knead but a good mix will help the sugar to dissolve and bind the flour. You may need little more ghee if you live in a cold weather. You can also use 1 to 2 tbsp milk if needed. I have not used milk but used about 7 tbsp ghee.
9. Cover refrigerate for 30 mins. Preheat the oven at 170 C for 15 mins before baking.
How to make eggless ragi biscuits
10. Divide the dough to 14 parts and make balls. Flatten them slightly.
11. Prick with a fork.
12. Bake for 12 to 14 mins. When they are done, they are nonsticky on top but slightly soft inside. They will firm up when completely cooled.
13. Transfer them to a cooling rack. Cool completely.
Store ragi biscuits in air tight steel or glass jar. They keep good for 3 weeks at room temperature.
Ingredients (1 cup = 240ml )
Ingredients for ragi biscuit
Preparation for ragi biscuits
- Firstly powder 4.5 to 5 tbsp sugar. It will give you about half cup. Measure and use it.
- Add ragi and wheat flour to a mixing bowl. Next add in baking powder or cardamom powder. Mix them well until combined.
- Melt the ghee and cool it. Pour 6 tbsp of ghee to the flour mixture.
- Begin to mix well until combined. If the dough doesn’t come together, then pour 1 to 2 tbsp of more ghee or milk. Use just as needed. I have used only 7 tbsp ghee.
- Bring the dough together and make a ball. Cover and keep in the fridge for 30 mins. You can also keep in the freezer for 10 mins.
Baking ragi biscuits
- Preheat the oven to 170 C for 15 mins.
- Divide the dough to 14 to 16 balls. Flatten them slightly and press down with a fork.
- Place them on a baking tray, 1 inch apart from the other as they become big after baking.
- Baking in Oven – Bake for 12 to 14 mins depending on your oven and thickness of the biscuit.Baking in cooker – Preheat the cooker with salt at the bottom. Remove the gasket and weight. When the cooker turns hot, place the tray in the cooker and bake on the lowest flame for 12 to 15 mins. You can bake in 2 to 3 batches.
- When done the biscuit top will be non sticky. They will be slightly soft in the center but when they cool down they will firm up.
- Transfer to a wire rack and cool completely. Store ragi biscuits in a air tight jar and use up to 3 weeks.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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