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Ragi Biscuit (Finger Millet Cookie) Gluten-Free recipe

Ragi (Finger Millet) is a popular grain in South India. This is gluten free. Sesame seeds go well in Ragi Biscuits.



Wet Mixture

1. Un-salted Butter: cup

2. Confectioner's sugar: 1 cup

3. Large egg: 2

4. Pure Almond extract: 1 teaspoon

5. Kewra Essence: 6 drops


Dry Mix

1. Ragi Flour: 2 cups

2. Xanthan Gum: 1 teaspoon

3. Baking Soda Gluten-free: teaspoon

4. Baking Powder: teaspoon

5. Salt: teaspoon

6. Green Cardamom seeds ground: teaspoon



White Sesame seeds: cup (optional)



Step 1: Wet Mixture

1. Use Electric Mixer. Beat butter for one minute

2. Gradually add sugar and beat till light and fluffy, about 5 minutes

3. Add egg, Almond extract, and Kewra. Beat one minute to form a smooth mixture

Step 2: Dry mix

Mix all ingredients. Sift

If you wish, you may lightly dry-roast the Ragi flour before using. Use a Heavy bottom pan over medium heat just long enough to start turning brown. Make sure to let it cool off before mixing other ingredients


Step 3: Dough

1. Gradually add dry mix to wet mixture beating at low speed.

2. Stir in White Sesame seeds


Step 4: Baking

1. Preheat oven to 300 F.

2. Line a cookie sheet with Parchment paper

3. Divide dough into 24 parts. Roll each part in to a ball. Slightly press the ball to make a thick patty. Put the patty on the Parchment paper leaving about 2" in between cookies. Repeat till all the balls are done

4. Bake about 10 minutes. Turn the cookie sheet around. Bake another10 minutes til the cookies start to turn brown. Remove from the oven and let it cool


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