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Ragi and Dates Cookies Recipe
Ravi Sharma

Ragi and Dates Cookies

Soft, nutty and lightly sweet ragi and dates cookies made without refined sugar or maida. A healthy, festive Diwali treat that goes perfectly with evening chai.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 15 Cookies
Course: Dessert, Snack
Cuisine: Indian
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 1 cup ragi flour finger millet flour
  • ½ cup whole wheat flour optional, makes cookies softer
  • 10-12 soft dates seedless, soaked in warm water for 15 minutes
  • ⅓ cup ghee or melted coconut oil
  • ¼ cup milk add as needed
  • ½ tsp baking powder
  • ½ tsp cardamom powder
  • 1 pinch salt
  • 2 tbsp chopped almonds or walnuts

Method
 

  1. Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
  2. Drain the soaked dates and blend them with 2 to 3 tablespoons of the soaking water into a smooth, sticky paste.
  3. In a large bowl, mix the date paste and ghee until creamy.
  4. Add the ragi flour, whole wheat flour, baking powder, cardamom powder and salt. Mix gently.
  5. Add milk one spoonful at a time until you get a soft, non-sticky dough. Fold in the chopped nuts.
  6. Roll the dough into small balls, place them on the tray, and press each one lightly with your palm or a fork.
  7. Bake for 15 to 18 minutes, until the edges look firm and slightly darker.
  8. Cool completely on the tray. The cookies turn crisp at the edges and chewy inside as they cool.

Notes

- Use soft dates. If they're dry, soak them a little longer for a smooth paste.
- Don't overbake. Ragi darkens naturally, so go by firm edges, not colour.
- If the dough is sticky, rest it in the fridge for 10 minutes.
- For sweeter cookies, add 1-2 more dates or a spoonful of jaggery powder.
- Vegan: use coconut oil and almond milk.
- Gluten-free: skip the wheat flour and use only ragi flour. Add a little extra ghee as the cookies will be more crumbly.
- No oven: bake in a covered kadhai on low heat with a stand inside for 20-25 minutes. Check from the 18-minute mark.
- Storage: keep in an airtight container at room temperature for up to 10 days. Cool completely before storing.