Baked Ragi Chocolate Donuts- Glutenfree

Ragi or Finger Millet is a nutrient-dense grain that has numerous health benefits. Ragi is an essential grain for all children’s diets. Its porridge, as well as the chapatti, may be unappealing to children. As a result, this is yet another technique we can incorporate into their diet. We can put this handmade Ragi Choco Donut in a kid’s tiffin box or serve it for breakfast or lunch.

Ingredients:

1. Over-riped Banana – 2 medium bananas
2. Ragi Flour – 1/2 cup
3. Jaggery Powder – 2 Tbsp
4. Cocoa Powder – 1 tsp
5. Baking Powder – 1/4 tsp
6. Milk – if required to adjust the consistency of the batter.
7. Chopped Almonds – 1/4 Cup
8. Desiccated Coconut – 1/4 cup
9. Vanilla Essence – 1/4 tsp

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For chocolate glaze: Optional

1.  Dark Chocolate Chunks- 1/4 Cup
2. Vanilla Essence – 2-3 drops
3.  Milk Maid – 2-3 tbsp  (Alternative-1)
4.  Almond Butter – 1/4 cup & Powdered Sugar – 2 tbsp (Alternative -2)

Method:

1. In a bowl, whisk together  mashed bananas, jaggery Powder, & vanilla essence until well combined.
2. Add Ragi flour, baking powder & cocoa powder to it.
3. Pour the banana mixture into the dry ingredients and whisk until everything is thoroughly blended.
4. Add almonds & desiccated powder.
5. Pour the batter into the donut moulds or pan that has been prepared (s).
6. Preheat oven to 180°C and bake for 15-20 minutes, or until toothpick inserted in middle comes out clean.
7. Allow to cool for two minutes before de-moulding & transferring to a plate.
8. TO MAKE THE CHOCOLATE GLAZE, combine the dark chocolate chunks & milk maid in a saucepan over medium-low heat. OR combine the dark chocolate chunks, almond butter & powdered sugar in a saucepan over medium-low heat.
9. Dip the warm donuts into the chocolate glaze & garnish with chopped nuts of your choice.