Ragi Cookies (200 G)

Processing of Sprouted Ragi Cookies

Ingredients Composition

• Sprouted Ragi Flour – 50%
• Sprouted Emmer Wheat Flour – 20%
• Coconut Sugar – 15% (Natural sweetener with a lower glycemic index)
• Cold-Pressed Coconut Oil – 10% (For richness and texture)
• Coconut Powder – 5% (Enhances flavor and texture)
• Rock Salt – As required (Balances sweetness and enhances flavor)

Processing Steps

1. Selection & Cleaning of Grains

• Sprouted ragi and emmer wheat grains are cleaned to remove impurities, dust, and husk.
• They are soaked, sprouted, dried (<50°C), and milled into fine flour.

2. Dough Preparation

• Flour Mixing:
  • Combine sprouted ragi flour, sprouted emmer wheat flour, coconut powder, and rock salt in a mixing bowl.
• Fat Incorporation:
  • Add cold-pressed coconut oil and mix until it forms a crumbly texture.
• Sweetener Addition:
  • Add coconut sugar, ensuring even distribution.
• Dough Formation:
  • Slowly add water (or plant-based milk if required) to bind the dough into a firm consistency.

3. Shaping & Molding

• The dough is rolled out to 5–8 mm thickness and cut into desired shapes using cookie cutters.
• Optionally, a fork can be used to create perforations for even baking.

4. Baking Process

• Preheat the oven to 160–170°C.
• Arrange cookies on a baking tray lined with parchment paper.
• Bake for 12–15 minutes or until edges turn golden brown.
• Let them cool on a wire rack to crisp up.

5. Packaging & Storage

• Once cooled, cookies are packed in moisture-resistant pouches or glass jars.
• Store in a cool, dry place with a shelf life of 3–4 months.

Uses of Sprouted Ragi Cookies

✅ Rich in Calcium & Iron – Ideal for bone health and anemia prevention.
✅ Low Glycemic Index – Suitable for diabetics and weight management.
✅ Gluten-Friendly – Minimal gluten from emmer wheat; easy to digest.
✅ Good Source of Dietary Fiber – Supports gut health and digestion.
✅ Naturally Sweetened – No refined sugar, making it kid-friendly.