Ingredients
1/2 cup ragi floiur / nachi / finger millet flour
1/2 cup wheat flour
5 tbsp sugar or 1/2 cup powdered jaggery
1/2 to 3/4 tsp baking powder
1/4 tsp cardamom powder
6 to 8 tbsp melted ghee
2 tbsp milk if needed
Procedure
In a bowl put ragi flour, wheat flour, baking powder, and cardamom powder, mix well until well combined
Pour the ghee into the flour mixture and begin to mix well until combined. If the dough doesn't come together put 1 or 2 tbsp ghee or milk and mix well
I used only 6 tbsp of ghee
Bring the dough together and make a ball. Cover and keep in the fridge for 30 mins
Preheat the oven to 170 degrees C for 15 mins
Divide the dough into small balls. Flatten them slightly and press down with a fork
Place them on a baking tray, one inch apart from the other as they become big after baking
Bake the cookies for 12 15 mins depending on your oven and thickness of the biscuits
Once they are baked transfer them to a wire rack and cool completely. Store the cookies in an airtight jar and enjoy.
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