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Ragi Biscuits

Protein rich biscuits made with finger millet flour and whole wheat flour This is a Sanjeev Kapoor exclusive recipe.

New Update
Ragi Biscuits
Main Ingredients Finger millet (ragi / nachni) flour, Whole wheat flour (atta)
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Ragi Biscuits

  • ½ cup Finger millet (ragi / nachni) flour
  • ½ cup Whole wheat flour (atta)
  • 1 teaspoon Baking powder
  • ½ cup Chilled butter
  • ½ cup Powdered sugar
  • as required Milk
  • ½ teaspoon Vanilla essence
  • for greasing Oil

Method

  1. Roast millet flour on low heat till fragrant. Remove from heat and cool.
  2. Sieve together millet flour, wheat flour and baking powder into a bowl.
  3. Cut butter into small pieces, add to the sieved flour mixture and rub with your fingertips till the mixture resembles breadcrumbs. Add powdered sugar and mix well.
  4. Add some milk and vanilla essence, mix and knead into a smooth dough. Refrigerate for 20 minutes.
  5. Preheat oven to 180ºC. Grease a baking tray with some oil.
  6. Dust the worktop with some flour and roll out the dough. The rolled out dough should not be too thin or too thick. Cut into round biscuits with a small cookie cutter. Poke with a fork in a striped pattern.
  7. Place the biscuits on the greased tray, put the tray in the preheated oven and bake for 15-20 minutes. Remove from oven and cool.
  8. Serve or store it in an airtight container.
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