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Ragi Ginger Cookies - Healthy Ginger Cookies

Ragi, flaxseed, jaggery, ginger, sesame seeds - you might wonder what these utterly healthy ingredients are doing in a cookie! You might even think it's a complete madhouse of an idea. Ragi / nachni / mandwa / finger millets have been an Indian superfood well before everyone and their uncle started
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 10 serving
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup ragi flour
  • 1/2 cup maida
  • 2 tbsps milk skimmed powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 5 tbsps jaggery powdered
  • 1/2 cup sugar granulated
  • 2 tsps flaxseed powder
  • 1 tsp ginger dried powder (sonth powder)
  • 1/2 tsp ginger finely grated
  • 1/2 tsp cardamom masala powder OR chai 1/4 tsp
  • 1/2 tsp salt
  • 3 tbsps butter cold , cut into small pieces
  • 3 - 4 tbsps milk cold
  • 1 tbsp black sesame seeds
  • 1 tbsp sesame seeds + white

Method
 

  1. Preheat the oven at 180 C.
  2. Keep a baking tray ready, lined with silicone mat or a greased tin foil or parchment paper.
  3. In a large bowl, mix all the ingredients except butter and milk, until well combined.
  4. Add the butter pieces and with finger tips rub the mixture together until it feels like bread crumbs.
  5. Add milk 1 tbsp at a time and knead gently till it comes together like a dough.
  6. Divide into 20 equal balls, rolling each between lightly greased palms. Gently press each ball on the sesame seeds laid out on a plate, only on one side and place the flattened ball, sesame seeds side up, on the baking sheet, leaving a little space between each cookie, for they'll expand.
  7. Bake for 15-20 minutes at 180C until the tops are browned. Cool and store in air tight container.

Notes

Tip
To get finely grated ginger for salad dressings, tea and ginger cookies, store the cleaned ginger roots in a ziploc bag in the freezer. They stay forever, don't get soggy and when grated, give finely powdered fresh ginger.