It's taken time to get into grooves of routine in a new place where I am vacationing for 3 long months. For these months, I am on a sabbatical from work, devoting my time wholly to the family; my husband and daughter. I had been looking forward to this personal time and space for a long time, particularly to spend some quality time with my growing daughter, hence this break was thoughtful one and a big welcome. Three months may be a too short period to justify the time spent, yet I wish to make every use of this and enjoy her company.
My recipe post for today and, may be, for next couple of weeks comes from my kitchen in India. In a bid to wrap up the pantry staples and close the kitchen before we moved out, I consumed the last batch of Ragi (Finger Millet Flour) to bake these biscuits. These Ragi biscuits (as they are commonly referred to in Indian bakeries) are gluten-free and delicious. If you are not gluten intolerant you may consider using equal qualities of millet and all purpose flour for easier handling. They are simple to make and easy to put together. I hope you enjoy them as much as I do.
2 cups finger millet flour (ragi flour)
1 cup powdered sugar
1 cup clarified butter (desi ghee)
1/2 tsp. cardamom powder
1 tsp. baking powder
Preheat the oven at 180 C.
Roast ragi flour in a thick bottomed pan / kadai on a medium heat, for about 5-10 mins till the raw smell goes away. Take off the heat and add the powdered sugar, melted ghee, baking powder and cardamom powder to it. Mix well.
Make small balls of the dough and keep it on a greased or (lined with parchment paper) baking tray. Poke an almond each into the biscuit dough. Bake at 180 C for 12 minutes. Allow them to cool completely. Store in a cool dry place.
* Roasting Ragi is very essential, else you will end up with a muddy tasting, flavourless biscuits.
* Instead of cardamon powder, you may flavor them with vanilla seed powder.