Serve :4
We are Indians. We are big on snacks. Many snacks that we gorge on are pretty lethal, when it comes to salt, fat and sugar content. Moreover, if you were to read the nutrition labels on your packaged snacks, it would shock you how much salt you’re consuming or the quality of your oil. That is, if you’re lucky enough to have a label at all. Most of us are used to snacking from unknown brands, snacks that are packaged in milky looking plastic packets or boxes. I cannot afford to say anything. I have been guilty of keeping a packet of Digestive biscuits by my bedside for a midnight urge.
OK, enough pontificating. Let’s get to the recipe. My mother who was a doctor, told me tat what she was taught in medical school way back in the 60’s was that Ragi or Nachani flour, indigenous to India, was a very crucial source of Iron. Something that many Indian women suffered a deficiency from. When you consume Ragi as a porridge, or in a biscuit, you the iron content remains high and is not lost, say like with spinach in Indian cooking.
Here’s a recipe for you mamma. You loved these cookies.
Ingredients
In a pan mix the ragi flour and cardamom powder. Then roast this gently in a pan till the colour darkens by a few shades. Add the sugar, ginger powder, salt and baking soda. In a bowl break an egg and whisk it. Add the egg to the dry roasted ragi mixture. Mix with a hand mixie. Then add the oil and mix well. It will look like a dark dough.
Make round balls and flatten them in your palms.
Pre-heat the oven at 180 degrees. Take a cake tin, put butter paper in it. There’s no need to grease it. Scoop out the biscuit batter in a tablespoon, pat them into roundels, and place them an inch away from each other. Bake for 8 to 10 minutes and you will see that these biscuits resemble the color of dark chocolate. Take them out asap and let them cool on rack.
They are soft to eat, not very crunchy.
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