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Dry Ingredients:

1/2 cup Ragi (Finger Millet) Flour

1 tablespoon Whole Wheat Flour 

1 tablespoon Flax Seed Powder

Wet Ingredients:

1 teaspoon Vegetable Oil Spread 

3 tablespoons Water 

1 teaspoon Vanilla Extract 


1. Preheat oven at 375F/190C for 15 minutes. If using a grease proof sheet with edges, flip it over (so you get a flat top) and grease it with some oil spread.You will be requiring 2 sheets.

2. Meanwhile combine together the dry and wet ingredients into smooth dough.

3. Divide the dough into two equal parts and roll each half directly on the greased sheets. Roll as thin as possible and using a knife/pizza cutter score it into diamonds/squares directly on the grease proof sheet; do not separate. Bake for 8-15 minutes. The baking time depends on the thickness of the rolled out dough.

4. The pieces will start coming off while you are removing it from thee sheet. Spread it on a plate or another cool sheet. Once the chocolate squares have cooled completely store it in an airtight container.

How to serve it?

The cereal is not crispy like bought ones. So we suggest to warm the milk before adding to the cereal so the heat will soften it up and give the right texture add fruits as one likes and serve to Mahraj.