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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add room-temperature butter and powdered jaggery to a mixing bowl. Cream together until smooth and well-incorporated.
Place a sieve over the butter mixture. Add ragi flour, whole wheat flour, and baking soda. Sift into the bowl.
Gently mix and knead with hands to form a smooth, soft dough. Chill in the refrigerator for 10 to 15 minutes.
Remove chilled dough and knead lightly. Roll small portions into balls, flatten slightly, and place on a greased baking tray.
Use a toothpick or skewer to press horizontal lines onto each dough disc.
Preheat oven to 180°C (350°F). Bake cookies for 12 to 15 minutes until slightly soft.
Transfer cookies to a wire cooling rack. Allow to cool completely to harden into a crisp texture.
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Ensure butter is at room temperature for easier creaming.
Chilling the dough helps in shaping the cookies better.
Can I use regular sugar instead of jaggery?
Yes, but it will alter the flavor and sweetness profile.
How should I store these cookies?
Store in an airtight container for up to two weeks.
Can I skip the chilling step?
Chilling helps in shaping the cookies, so it's recommended not to skip it.
What can I use instead of ragi flour?
You can substitute with another millet flour, but it will change the texture and flavor.
Why are my cookies soft after baking?
They will harden as they cool down to room temperature.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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