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Calcium-Rich Ragi Cookies:

Ingredients

33 g sprouted ragi flour
8 g almond flour
17 g jaggery powder
15 g ghee
1–1½ tbsp milk (as needed)
A pinch of baking soda
A tiny pinch of salt
¼ tsp cardamom powder
1 tbsp chopped nuts (for topping)

Method:

Mix ragi flour, almond flour, baking soda, salt & cardamom powder.

In another bowl, whisk jaggery powder with ghee until creamy (4–5 mins).

Combine wet & dry mixtures. Add milk gradually to form a soft dough.

Shape into 10 small balls (7 g each), flatten slightly & top with nuts.

Cooking Options:

Cooker: Spread 1 cup salt at the bottom, preheat 10 mins (no gasket/whistle). Place cookies on a greased plate, cover & cook on low heat for 15–20 mins.

Kadhai: Add 1 cup salt at the bottom, place a stand inside, preheat for 10 mins. Keep cookies on a greased plate, cover with a tight lid & cook on low heat for 15–20 mins.

Cool completely before eating for the best crunch! ✨