Fudgy, chocolatey, and made with wholesome ingredients—these ragi brownies are the perfect guilt-free treat for your sweet cravings.
Why You’ll Love This Recipe:
These brownies are packed with nourishing goodness—ragi (finger millet) flour for a dose of fiber and calcium, roasted pumpkin seeds for healthy fats, and jaggery powder as a natural sweetener. They’re rich, moist, and completely free from refined flour or sugar. A perfect option for kids, adults, or anyone looking for a healthier dessert!
Ingredients (Makes ~9 squares)
Dry Ingredients:
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50 g ragi flour
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25 g cocoa powder
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1 tsp baking powder (4 g)
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½ tsp baking soda (2.5 g)
Wet Ingredients:
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75 g roasted pumpkin seeds
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240 ml milk
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80 g jaggery powder (adjust to taste)
Toppings (Optional):
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Chopped walnuts
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Dark chocolate chunks
Instructions
Step 1: Roast the Pumpkin Seeds
Dry roast pumpkin seeds in a pan over low heat for a few minutes until they start to pop and release a nutty aroma. Let them cool.
Step 2: Blend the Wet Mixture
Add the roasted pumpkin seeds, milk, and jaggery powder into a blender. Blend until smooth and creamy—this will be your base.
Step 3: Combine the Dry Ingredients
In a mixing bowl, sift together the ragi flour, cocoa powder, baking powder, and baking soda. This helps prevent lumps and ensures even mixing.
Step 4: Make the Batter
Pour the wet mixture into a bowl. Gently fold in the dry ingredients until you get a smooth, thick batter. Avoid overmixing to keep the texture soft and moist.
Step 5: Prepare for Baking
Line a baking tray or square tin with parchment paper. Pour the batter into the tray and level the top. Sprinkle with chopped walnuts and chocolate chunks if you like.
Step 6: Bake
Bake in a preheated oven at 180°C (350°F) for 15–20 minutes. Insert a toothpick—it should come out with a few moist crumbs (not wet batter).
Step 7: Cool & Slice
Allow the brownies to cool completely in the tray. Once set, lift them out and slice into squares.
Step 8: Serve
Enjoy warm with a glass of milk or chilled for a firmer texture. Store leftovers in an airtight container in the fridge for up to 5 days.
Tip: These brownies taste even better the next day—perfect for meal prepping your weekly sweet fix!
