Healthy Indian Ragi Brownies
Delicious fudgy brownies made with ragi (finger millet) flour, cocoa and jaggery — a healthier, gluten-free Indian twist on classic brownies.
Ingredients
Equipment
Method
- Preheat oven to 180 °C (350 °F) and grease an 8×8 inch baking tray or line it with parchment paper.
- In a mixing bowl, whisk the melted butter (or coconut oil) and jaggery powder until the jaggery begins to dissolve and mixture is smooth.
- Add milk to the wet mixture and mix well to combine.
- Sift together ragi flour, cocoa powder, baking powder and salt into another bowl.
- Gradually fold the dry mix into the wet mix using a spatula or spoon until batter is smooth and lump-free.
- If using nuts, gently fold chopped nuts into the batter for some texture and extra nutrients.
- Pour the batter into the prepared baking tray and smooth the top with the back of a spoon. Optionally, sprinkle a few extra nuts on top.
- Bake in preheated oven for about 25 minutes or until a toothpick inserted near centre comes out with a few moist crumbs (for fudgy brownie).
- Let the brownie cool completely in the tray. Once cooled, cut into 9 squares and serve.
Notes
For dairy-free option use coconut oil and plant-based milk. You can add dark chocolate chips or chopped dry fruits for variation. Ragi brownies stay good at room temperature for 2–3 days or up to a week in fridge.