Millet Cookies


  • 2 cups ragi (finger millet) flour
  • 3/4 cup powdered sugar
  • 1 cup dalda/butter/ghee (soft, at room temperature)
  • 2 pods cardamom, crushed to powder
  • 1 teaspoon baking soda
  • pinch of salt


Millet cookies served at the Traditional Grains stakeholders meeting, photo by Michele Abbott, Pardee RAND

Millet cookies served at the Stakeholder Workshop

  1. On very low heat, dry-roast the ragi flour for about 10 minutes until a nice aroma comes out.
  2. Add sugar, butter/ghee, baking soda, and crushed cardamom and mix well. The moisture from the ghee/butter will be sufficient to develop a dough. Add more butter if needed.
  3. Make small lemon-sized balls out of the dough and cut out different cookie shapes using a cookie cutter.
  4. Bake cookies in a 300°F (150°C) oven for about 12-15 minutes.
  5. Remove from oven when they are well baked.
  6. Allow to cool, and serve with tea or coffee.

Note: Grease the cookie sheet with oil or line it with back paper to prevent cookies from sticking to it. The balls should be of uniform size for uniform cooking. Leave enough space for expansion. They will double in size when baking.