When my mom and brother were diagnosed with dengue fever, many were suggesting an array of foods as a magical, instant cure. One of them was finger millet or ragi. Rich in calcium and anti-oxidants, this one’s quite a winner and all its variants are gluten-free.
High in carbs and low in fat, ragi is excellent for weight loss too, or so they claim. This one goes out to all my friends who are gluten intolerant, and are craving for a delicious mouthful of cookies.
After baking a batch, I took a few to my office. Our beloved 70 something year old support staff Mr. B was unable to believe that these ‘biscuits’ were made of ragi, the substance they use for making bhakri in their village. Bhakri is a type of flat bread, and a staple to be eaten with vegetables in many parts of southern and western India. He hesitantly put one in his mouth, and then again confirmed with me (5 times!) that it was really the same bhakri flour! Convinced (after taking some for his wife), he is now going to get me a sack full of ragi grains straight from his farm. Cant wait to get my hands on farm fresh ragi to try out several things.
I baked these cookies in a muffin pan with muffin liners to get that even same shape and texture. You can even bake them on cookie sheets or on silicone mats. (See note)
Yield : 20-22 medium size cookies
You will require :
- 2 cups finger millet (ragi) flour
- 1 cup powdered sugar
- 3/4 cup butter at room temperature
- 1/2 tsp cardamom powder
- 1 tsp baking powder
