Ingredients:

• 1 cup ragi (finger millet) flour
• 1/2 cup wheat flour
• 2 tablespoon jaggery (powdered)
• Pinch of salt
• 2 tblespoon  ghee or butter (at room temperature)
• 1-2 tablespoons milk (if required)

Instructions:

1. : Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper or lightly grease it.
2. In a mixing bowl, combine the ragi flour, wheat flour, powdered jaggery, and a pinch of salt. Mix well to ensure even distribution of ingredients.
3.  Add the ghee or butter to the dry ingredients mixture. Using your fingers or a spoon, mix until the mixture resembles coarse crumbs. The mixture should be crumbly but hold together when pressed.
4.  If the mixture seems too dry and crumbly, add 1-2 tablespoons of milk gradually and mix until you get a smooth dough. Be cautious not to add too much milk; the dough should be firm but pliable.
5. Take small portions of the dough and roll them into balls. Place each ball onto the prepared baking tray and press gently to flatten them into cookie shapes. You can also use a cookie cutter for more uniform shapes.
6.  Place the baking tray in the preheated oven and bake the cookies for about 12-15 minutes, or until the edges turn golden brown.
7.  Once baked, remove the cookies from the oven and allow them to cool on the baking tray for a few minutes. Then, transfer them to a wire rack to cool completely.
8.  Your ragi cookies are now ready to be enjoyed! Store them in an airtight container once completely cooled.

These ragi cookies are nutritious and make for a delightful snack option. Enjoy the wholesome goodness of ragi in a tasty and convenient form!