Baking some biscuits has been on my to-do list since a very long time. I’m not a biscuits lover, so this never got done until last week. I’m a wee bit late in posting this, I was out-of-town for a cousin’s wedding.
I baked a huge lot of these biscuits for all my cousins & carried them along. All loved it, now mum wants me to make her some sugar-free ones & my FIL wants a savoury version of them. This is enough encouragement for me to bake more of these.
Since Valentines is around the corner, I decided to bake them in heart shapes. K was happy that I was finally putting the cookie cutters to use ;). He loves to have rusk/mathri/biscuits with his chai, so it worked out well for him. Who doesn’t love a batch of home-baked biscuits ;).
Raagi is very popular in Karnataka. Raagi as it is referred, yes with an extra “A” is usually eaten in the form of Ragi balls called as Raagi Mudde in Kannada. It is the staple diet of many Kannadigas (People who belong to one of the Southern State of India – Karnataka) living in the rural areas. Raagi mudde is usually prepared by cooking the flour with water to generate a dough like consistency & then rolled into balls of desired sizes. Mudde is smashed or broken into smaller pieces, swallowed after dipping it in one of these accompaniments – Sambhar, ghee, chicken/mutton curry, huli (a sour curry with tamarind) etc. Hmmm yes, swallowed & not chewed. I have never had raagi mudde ever. But I do hear from the people who have that it is pretty tasty.
Ragi is very nutritious. A porridge made of raagi flour with milk & sugar is fed to babies as an alternative to the store-bought Cerelac or the likewise. Ragi is known to keep the body cool. Hence consumed a lot in hot, dry areas of Karnataka. It is often used to prepare rotti, very similar to an old post of mine called Akki Rotti & consumed for breakfast. In Kerala, the famous putty is also made using ragi flour.
Lately, Ragi has shot to fame in the urban areas because of its high nutritional value (rich in calcium & iron). Now you often find Ragi sevvaiya/semiya, biscuits etc. in the market. Ragi malt is also popular.
These cookies are Gluten free, so these are just perfect for those who need a new variation in gluten-free biscuits. The cookies last for a week when stored in air-tight containers.
Ingredients: Preparation Time: 60 mins
Ragi flour – 320 gms
Unsalted Butter – 100 gms (Room Temperature)
Confectioners Sugar – 150 gms
Egg yolks – 2, You can substitute the egg yolks with 1 tbsp corn flour dissolved in 2 tbsp of water.
Vanilla extract – 1 tsp
Salt – 1/2 tsp
Sift together the ragi flour, salt & keep aside.
Cream together the softened butter & sugar in an electric mixer. Add the yolks & vanilla extract. Mix till the egg blends in well. Add the sifted flour & salt mixture. Mix till you get a firm dough to work with.
Pre-heat oven to 190 degrees Celsius or 400 degree Fahrenheit.
Roll the dough into 1/2 cm thick sheets. If you find it easier, roll between 2 sheets of butter paper. Now cut to desired shapes using cookie cutters. Remove the extra bits of flour & transfer back to the remaining dough.
Note: The ragi dough is usually crumbly. You need some extra patience to work with this dough.
Bake the cookie shapes in the centre of the oven for 8-10 minutes or till done.
Tip : You will see that the cookies puff up a bit, so leave enough space between each cookie.
Repeat the process till you have consumed all the dough.
These biscuits are very crisp. The texture is a little powdery.
Tip: If you wish to, you can substitute Ragi flour with All purpose flour.