How to make Ragi Biscuits
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Finger millet (ragi / nachni) flour, Whole wheat flour (atta) (आटा)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Ragi Biscuits checkout Ragi Idli, Instant Ragi Uttapam. You can also find more Snacks and Starters recipes like Chilled Veg Rolls, Chicken Club Sandwich, Vanjaram Vepudu, Quick Chicken Tikka.
Ragi Biscuits Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Ragi Biscuits Recipe
Finger millet (ragi / nachni) flour ½ cup
Whole wheat flour (atta) ½ cup
Baking powder 1 teaspoon
Chilled butter ½ cup
Powdered sugar ½ cup
Milk as required
Vanilla essence ½ teaspoon
Oil for greasing
Method
Step 1
Roast millet flour on low heat till fragrant. Remove from heat and cool.
Step 2
Sieve together millet flour, wheat flour and baking powder into a bowl.
Step 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.
Step 4
Add some milk and vanilla essence, mix and knead into a smooth dough. Refrigerate for 20 minutes.
Step 5
Preheat oven to 180ºC. Grease a baking tray with some oil.
Step 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.
Step 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.
Step 8
Serve or store it in an airtight container.
Stepwise Ragi Biscuits method
Step 1
Roast millet flour on low heat till fragrant. Remove from heat and cool.
Step 2
Sieve together millet flour, wheat flour and baking powder into a bowl.
Step 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.
Step 4
Add some milk and vanilla essence, mix and knead into a smooth dough. Refrigerate for 20 minutes.
Step 5
Preheat oven to 180ºC. Grease a baking tray with some oil.
Step 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.
Step 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.
Step 8
Serve or store it in an airtight container.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
