For ages, ragi has been a popular choice among Indian mothers when it comes to their baby’s first foods. Ragi or finger millet is a grain that has the health benefits of several other common grains put together. Ragi is chock full of nutrients, including iron. Breastfeeding alone may not ensure sufficient iron in the child’s body, so ragi is a good way to restore depleted iron levels.
The health benefits of ragi needn’t stop when a child reaches toddlerhood either! Many children have severe calcium deficiency and ragi is a great way to solve this problem. If your child scoffs at malted ragi, calling it baby food, he’s likely to be more receptive when ragi is presented in the form of cookies. Try out this homemade ragi cookies recipe to get the best of both worlds!
Learn when to give Ragi and other Millets for babies Here.
Homemade Ragi Cookies/Finger Millet Cookies Recipe
Watch how to make ragi cookies easily at home
Recipe source : Padhu’s Kitchen
Ingredients:
- Homemade Finger millet/ragi flour -1/2 cup (or you can buy our readymade Ragi Flour)
- Wheat flour-1/2 cup
- Powdered white sugar/ 100% organic jaggery 1/2 cup
- Cold Butter-100 grams/1/2 cup
- Baking powder -1 tsp(avoid for babies below one year old)
- Milk – 2 tbsp to knead the dough
Method:
1. Sift the ragi flour, wheat flour and baking powder together.
2. Add the cold butter to the flour mixture and mix it with your hand.
3.You will get a mixture that resembles breadcrumbs, as shown in the picture below:
4. Add the powdered sugar or organic powdered jaggery or jaggery syrup and mix well.
5. Add one or two tablespoons of milk to make the dough softer. Take care not to add more milk as the dough will become runny and cannot be used after that.
6. Roll the dough into a ball and refrigerate for half an hour.
7. After half a hour, divide the dough into small balls and flatten it on your palm to make round cookies.
8. Line a baking tray with aluminium foil. Place the cookies on the baking tray, and with help of fork, make 3-4 stripes on the cookies to ensure even baking.
10. Preheat the oven to 180 °C. Bake the cookies for 15-20 minutes at 180 °C.
11. Keep checking in between as the cookies may cook faster than expected. When they start browning at the edges, it’s time to remove them.
12. Cool them on a wire rack and store in an airtight container.
If stored properly, they can last up to 15 days. Homemade Ragi Cookies make a great travel snack for toddlers and if powdered organic jaggery is used, the cookies can be given to babies above 8 months.
No time to prepare these cookies at home? Don’t worry, we prepare it hygienically and ship it to your doorstep with Free Shipping
Benefits of Ragi for Kids
- It is rich in natural Iron and calcium.
- They are one of the richest source of protein and are ideal weaning food for babies.
- It is rich in fiber and is a very filling food for babies.
- It helps in easy digestion.
You can check other Ragi Recipes for babies and Toddlers
Now you can Buy 100% Organic Homemade Sprouted Ragi Powder from our Store
- Finger millet/ragi flour - ½ cup
- Wheat flour - ½ cup
- Powdered white sugar/powdered jaggery - ½ cup
- Cold Butter-100 grams/1/2 cup
- Baking powder - 1 tsp(avoid for babies below one year old)
- Milk - 2 tbsp to knead the dough
- Sift the ragi flour, wheat flour and baking powder together.
- Add the cold butter to the flour mixture and mix it with your hand.
- You will get a mixture that resembles breadcrumbs, as shown in the picture below:
- Add the powdered sugar and mix well.
- Add one or two tablespoons of milk to make the dough softer. Take care not to add more milk as the dough will become runny and cannot be used after that.
- Roll the dough into a ball and refrigerate for half an hour.
- After half a hour, divide the dough into small balls and flatten it on your palm to make round cookies.
- Line a baking tray with aluminium foil. Place the cookies on the baking tray, and with help of fork, make 3-4 stripes on the cookies to ensure even baking.
- Preheat the oven to 180 °C. Bake the cookies for 15-20 minutes at 180 °C.
- Keep checking in between as the cookies may cook faster than expected. When they start browning at the edges, it's time to remove them.
- Cool them on a wire rack and store in an airtight container. If stored properly, they can last up to 15 days.