Friday, February 13, 2009

Ragi biscuits/Finger millet biscuits

Ragi biscuits
Ragi flour 2 cups
powdered sugar-1cup
ghee-1 cup
cardamom powder-tsp
Baking powder -1tsp
Roast  t he ragi  flour, so that it does not leave a muddy taste  in the mouth. Take care to see it does not burn. Sometimes you also get roasted ragi flour. Add the other ingredients to the dough. Make small balls and leave enough space between these in the cookie sheet. Slightly flatten them with the back of a spoon before starting to bake. Bake at 180c for 20-25 min. Ragi is used extensively in Karnataka and Andhra Pradesh. In Karnataka it is eaten as ragi mudde. It is made by boiling raagi in water, and letting the water to condense. It is made into balls and had with sambhar .Please check my previous posts for more on finger millet paratha/Indian bread and ragi laddus/sweet balls

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