Last Updated on April 25, 2018
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This is my little ones favourite. I make this often for her and she loves it. I thought of sharing it with you because many of you have been asking me the recipe when i shared it in my instagram, BTW if you are not following me on instagram, i think you have to follow..So give this a try and let me know how it turns out for you..
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Preparation Time : 10 mins
Baking Time : 20 mins
Makes: 2 cups of powder
Ragi Flour / Fingermillet flour - 1 cup
Rock Sugar or Panakarkandu - ½ cup
Ghee or Melted Butter - ¼ cup
Milk or Water - 2 tblspn
Preheat oven to 180 degree C.
Powder rock sugar and set aside.
Take ragi flour in a dry pan and roast it on low heat for 5 to 6 mins till the raw smell leaves from it.
Take all ingredients in a bowl and knead to a dough. Add milk if needed.
Now roll this between two sheets of plastic wrap.
Trim of the egdes and cut into squares.
Remove it carefully using a spatula and place on a foil lined baking sheet.
Bake it for 15 to 18 mins till golden. It will be soft when you take from oven, it will harden as it cools down.
Let it cool completely. Store it in a air tight container for many weeks.
|Take ragi flour in a dry pan and roast on a
low heat for 5 to 6 mins
|cook till raw smell leaves from it|
|First take palm candy in a blender|
|powder finely...instead of this you can use brown
sugar or normal sugar
|take ragi flour in a bowl|
|add in the rock candy|
|add melted ghee|
|add some water|
|shape it into a dough|
|place the dough between two sheets of plastic|
|roll it out|
|now it is done|
|peel off the top layer|
|now this is ready to slice|
|slice it into pieces|
|place it in a parchment lined pan|
|bake till done..cool it down|