RAGI BEETROOT COOKIES

Ragi beetroot cookies are a nutritious twist to regular cookies, combining the earthy flavor of ragi flour with the natural sweetness and vibrant color of beetroot. Packed with calcium, iron, fiber, and antioxidants, these cookies are not just tasty but also promote bone health, improve digestion, and support better blood circulation. They are a wholesome snack, perfect for kids’ tiffins or as a healthy tea-time bite for adults.

Preparation time: 15 minutes
Cooking time: 20–22 minutes
Servings: 12–14 cookies

Ingredients:

3/4 cup ragi (finger millet) flour
1/3 cup whole wheat flour
1/3 cup beetroot puree (cooked and blended)
1/3 cup brown sugar
1/4 cup oil
Pinch of salt
1/2 tsp baking powder
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1/2 tsp dry ginger powder

1–2 tbsp milk (only if needed for binding)

Method:

In a bowl, whip together beetroot puree, brown sugar, milk powder, and oil until smooth.

Mix ragi flour, wheat flour, nutmeg, cinnamon, ginger powder, and salt in a wet mixture and mix to form a soft dough.

Shape dough into your desired shape with a cookie cutter.

Place on a baking tray and sprinkle brown sugar on top.Bake for 20 minutes at 180℃ in a preheated oven. Baking time may vary from oven to oven. Let cool before serving.