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How to Make Healthy Finger Millet Cookies

Updated on June 20, 2019
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Kavitha is a lecturer turned home baker turned Business Coach.Reading, teaching, blogging, cooking travelling, photography are her passion.

Introduction

Finger Millet grows in various states of India and Africa. In India, it is known in different names like ragi, madua, mangal, mandia, taidalu, kezhvarangu, nachni, ragula, etc.

Finger Millet
Finger Millet

Health Benefits of Finger Millet

  • Finger Millet is a very good source of calcium and helps in strengthening bones.
  • Is a very good food for diabetic, as it slows down digestion.
  • Is a good source of Iron and is good for anemic, expectant mothers and elderly.
  • It is believed to relax the body and is good for insomnia.
  • Is a good functional food.
  • Keeps away malnutrition, degenerative diseases and premature aging.
  • Contains polyphenols, which are considered to have antifungal, antimicrobial properties.
  • Believed to stimulate wound healing.
  • Good for preventing cardiovascular conditions.
  • Helps in weight loss.

Finger millet does not lose its properties during cooking. Regular consumption of finger millet in any form, is health building and therapeutic.

Finger Millet
Finger Millet

Current Scenario

Despite the many health benefits, finger millet has not made it to the main diet ingredient list. Its bland taste and dull look might be the reasons for its less acceptability.

Finger millet is consumed in various forms like pudding, steamed, breads, roti, cookies and biscuits, etc.

In this hub, I will be discussing about finger millet cookies in a much more healthier way using palm sugar or molasses.

Finger Millet Cookies Recipe:

Ingredients


  • 50 gms millet flour
  • 50 gms whole wheat flour
  • 20 gms oats
  • 60 gms molasses or organic unbleached brown sugar or jaggarey powder
  • 80 gms butter
  • 1/2 tsp baking powder


Method


Dry roast finger millet flour in a non stick pan for about 10 minutes in low flame, till the raw smell is removed.

In another bowl, mix wheat flour, oats, millet flour and baking powder and mix well. Add butter and molasses/ sugar and mix well. It will have a crumbly texture. Cling wrap and keep it for resting for 15 - 20 minutes. Divide the dough into small balls and shape into cookies. Bake in an oven preheated at 170 degrees C for 10 minutes or until it is golden brown. Allow to cool completely. This will store well for over 2 weeks.

Notes:

  • You can use millet flour alone.
  • Wheat flour could be replaced by a flour made of other grains like foxtail millet, wheat, green gram, horse gram.
  • Can use store bought health mix powder.
  • Can use oil instead of butter.
  • Oven time may vary from oven to oven.
  • If the dough is too crumbly, add little more butter.
  • Can add crushed pistachios or cashewnuts or almonds for extra crunchiness.

Recipe II :

Ingredients

  • Finger millet flour - ½ cup
  • Whole Wheat Flour - ½ cup
  • Baking Powder- ¼ tsp
  • Palm sugar/ Brown Sugar - ½ cup
  • Vanilla Essence - ½ tsp
  • Butter - ½ cup
  • Milk - 2 tbsps
  • Salt -a tiny pinch
  • Nuts/Chocolate chips - as required for garnishing

Method

Preheat the oven to 180 degree C for 10 minutes. Sieve the ragi flour, wheat flour, baking powder and salt together and keep it ready in a bowl.

Take butter in a bowl and add sugar to it. If using palm sugar or regular sugar grind it to a fine powder and add. Mix well until the sugar is completely melted. Add vanilla essence. Mix this wet ingredient to dry ingredients and mix the dough with your hands gently until you get the soft dough consistency. Add 1 to 2 tbsp of milk if required while gathering the dough.

Once the soft dough consistency is reached, keep the cookie dough in the refrigerator for 20 mins. In the meantime, line the cookie tray with a cookie sheet/parchment paper. After 20 mins, take the cookie dough from the refrigerator and start making balls and flatten it using your palms.

Arrange the cookies, garnish with nuts or chocolate chips if desired and bake in the preheated oven for 15-20 minutes till cookies are browned at the bottom. Allow to cool completely. Store in air tight container. Serve with a cup of hot milk.

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