Prep: 12 min | Bake: 12–15 min | Makes: 12–14 cookies

Ingredients

• Ragi flour – 1 cup (120 g)
• Powdered jaggery or sugar – ½ cup (100 g)
• Ghee/soft butter – ⅓ cup (70 g)
• Baking powder – ¼ tsp
• Cardamom powder – ½ tsp
• Pinch of salt
• Milk – 1–2 tbsp (only if needed to bind)

Process

1. Cream ghee and jaggery until smooth.
2. Mix in ragi, baking powder, cardamom, salt.
3. Add a splash of milk if crumbly. Shape 1 tbsp balls; flatten slightly.
4. Bake at 170°C for 12–15 min. Cool on tray to crisp up.