| Product Used |
Sidhya Ragi (Finger Millet) Flour |
| Preparation Time |
15 mins |
| Baking Time |
20–30 mins |
| Servings |
8–10 brownies |
| Chef's Note |
Add walnuts or almonds for extra crunch and a richer texture. |
Ingredients
| Ingredient |
Quantity |
| Butter (Melted) |
¾ cup |
| Sidhya Ragi (Finger Millet) Flour |
2 cups |
| Jaggery Powder |
1 cup |
| Cocoa Powder |
½ cup |
| Baking Powder |
1 tsp |
Vanilla Essence
|
½ tsp |
| Warm Milk |
1 cup |
| Chopped Dry Fruits |
As required |
Instructions
-
1. Preheat the oven to 180°C and line a baking tin with greased baking paper.
-
2. In a mixing bowl, whisk together the melted butter, jaggery powder, and warm milk until the jaggery dissolves completely.
- 3. Sieve the Ragi Flour, cocoa powder, and baking powder into the wet mixture.
- 4. Add the vanilla essence and gently fold everything into a smooth, lump-free batter.
- 5. Mix in the chopped dry fruits.
- 6. Pour the batter into the prepared baking tin and spread it evenly.
- 7. Sprinkle additional chopped dry fruits on top.
- 8. Bake at 180°C for 20–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- 9. Allow the brownies to cool completely before slicing into squares.
Serve warm or at room temperature and enjoy these rich, fudgy Eggless Ragi Brownies with a cup of coffee or a glass of milk.
