Belladonna's Kitchen

🌾 Crispy Ragi Cookie Sticks Recipe

🧂 Ingredients:

Ragi flour (Finger millet flour) – 1 cup

Whole wheat flour – ½ cup

Jaggery powder – ½ cup (you can also use brown sugar or coconut sugar)

Ghee or melted butter – ¼ cup

Vanilla essence – ½ tsp (optional)

Baking powder – ½ tsp

Salt – a small pinch

Milk – 2–3 tbsp (as needed to make dough)

Dark chocolate – ½ cup (for dipping)

Edible gold leaf – optional (for decoration)

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🥣 Method:

1. Preheat the Oven

Preheat your oven to 170°C (or 340°F) for 10 minutes.

2. Mix Dry Ingredients

In a big bowl, add:

Ragi flour

Wheat flour

Jaggery powder

Baking powder

Salt

Mix well with a spoon or whisk.

3. Add Wet Ingredients

Add melted ghee and vanilla essence.

Mix with hands or spoon until crumbly.

4. Make Dough

Slowly add milk, little by little.

Knead gently to form a soft dough (not too sticky or too dry).

5. Shape the Cookie Sticks

Roll the dough gently into a rectangle.

Cut into long stick shapes (like fingers).

Arrange them on a baking tray with parchment paper.

6. Bake

Bake in the preheated oven for 12–15 minutes or until firm and slightly crisp.

Let them cool completely (they become crispier as they cool).

7. Dip in Chocolate (Optional)

Melt the dark chocolate using double boiler or microwave.

Dip one end of each cookie stick into the melted chocolate.

Place them on parchment and let the chocolate set.

Decorate with edible gold leaf if you like.

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🍪 Storage:

Store in an airtight jar. Stays crispy for 7–10 days.

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🧒 Good for:

Kids' snacks (no maida, no white sugar)

Healthy evening tea-time treat

High in calcium and iron (thanks to Ragi)