EGGLESS RAGI COOKIES IN AIR FRYER | FINGER MILLET COOKIES

Ragi or Nachni is a good flour for baking cookies. It looks like chocolate yet has a earthen taste to it.It is important to dry roast the flour and use for baking as it reduces the earthen taste. Ragi with coffee or ragi with chocolate are great combinations ans pair well in cookies as well as cakes. 

So lets dive into the recipe 

Makes 18 medium size cookies 

Ingredients 

100 grams softened butter 

2 cup roasted fine ragi flour + 1 tbsp 

1 tsp. baking soda

1/2 and 1/4  cup raw sugar can be replaced with jaggery powder

 1/3 cup milk

1/2 cup seeds and berries 

75 to 100 gm dark chocolate 

**If the ragi flour is not fine, use a mixer and blend it a couple of times.

Method.

In a mixing bowl, whisk butter and jaggery powder followed by milk, ragi flour & baking soda.

Mix all ingredients to form a soft dough.Add more ragi flour ( 1 tablespoon) if its too wet followed by the nuts and berries.

Refrigerate this for 30 minutes.Don't skip the chill time! The dough needs to chill to firm up properly before baking.

Then make small balls of dough,press them into flat biscuits/cookies, place a small square of chocolate in the centre and roll it again and shape it into a biscuit. 

Preheat the airfryer for 2 to 3   mins @160 C

Bake at 160 deg C for 10 mins, check at 6 to 7 minutes and if very soft airfryer for an additional 2 to 3 minutes. 

Let it cool on the airfryer basket for 5 to 10 minutes, before you remove. 

As these cookies don't have wheat or maida these will crumble easily if touched immediately.  So do give it time to cool.

Take it gently and consume it immediately or store in  an airtight container.