Chapter I
The Recipe
- Butter is creamed with powdered jaggery until light and pale.
- Sifted ragi flour, baking powder, and salt are folded in to a soft dough — never overworked.
- Dough is portioned into small rounds, lightly pressed, and rested briefly so the gluten relaxes.
- Baked at a moderate even heat until the edges set and the tops crackle gently.
- Cooled fully on a rack before packing in food-grade pouches to keep the snap intact.
Chapter II
Provenance
- Stone-ground finger millet (ragi) flour
- Butter (Amul/cultured)
- Slow-set jaggery, powdered
- Baking powder
- A pinch of sea salt
Chapter III
Why it tastes familiar
- Ragi is a calcium- and iron-rich whole grain milled with the bran intact
- Jaggery offers slow-release sweetness without the spike of refined sugar
- Real butter carries fat-soluble vitamins (A, D, E, K)
- No maida, no refined sugar, no palm-oil shortening
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Baked in our kitchen with daily surface sanitisation, hair restraints, and gloves for handling finished product. No artificial preservatives, no anti-caking agents, no extended shelf-life chemistry.