Ragi is not everyone’s favourite ingredient. Don’t even know how to describe its flavour sometimes. Saw dust?
But over the years, I’ve learned to appreciate what it offers and my tastebuds absolutely love it!!
No jokes, but before I left India, I would have a big bowl of ragi porridge everyday.
It’s one of those ingredients you tend to get attached to and after reading articles on its health benefits, I didn’t have to think twice about using it in my baking. I’m also really happy how it’s slowly catching up in Melbourne. Not heard of restaurants using it yet, but many homecooks on my Instagram recently commented how they love to cook with it too. Hopefully once I get a stable job in a pastry kitchen, maybe I could push for it to be on some menu.
A powerhouse of nutrients-rich in calcium, protein and iron and in most cases because of its really tiny size, it is quite hard to polish, so you know you’re getting the good stuff.
They’re a much healthier substitute to wheat and rice so it’s definitely great to use in your daily cooking too. It helps to maintain blood sugar and cholesterol levels. Another great thing about this grain is that it doesn’t make you feel bloated but at the same time keeps you full.
I’ve tried using ragi in cakes but didn’t like the outcome. It’s the best in breads and cookies because of its dense texture.
When making these cookies, I tried using a whole bunch of stuff like nuts, dried fruits etc but chocolate was a winner for me. It went so well with ragi. It felt like they were meant to be together.
This is a vegan, gluten free recipe for all those on special diets. Extremely simple to make and the best way to get yourself to eat healthy treats!