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• Chef Special Recipe Ragi Walnut Brownie July 23
  Pathways World School, Gurgaon
  

From Our Kitchen to Yours!
Our Ragi Walnut Brownie blends the wholesome goodness of ragi with the rich nuttiness of walnuts, offering a dessert that’s not just delicious—but nourishing too.

Number of portions: 9

Ingredients

Wet Ingredients:

Sugar – 300 gm
Water – 100 gm
Milkmaid – 200 gm
Vanilla essence – 10 drops
Oil – 110 gm

Dry Ingredients:

Ragi flour – 150 gm
Wheat flour – 100 gm
Cocoa powder – 90 gm
Baking powder – 5 gm
Baking soda – 3 gm
Salt – 1 gm

Additional:

Milk chocolate – 200 gm (melted)
Walnuts – 200 gm

Method

• Lightly broil the walnuts on a dry pan. Chop roughly and set aside.
• In a large bowl, mix water and sugar until sugar dissolves. Add milkmaid, oil, and vanilla essence. Whisk until smooth and well combined.
• In another bowl, sift together ragi flour, wheat flour, cocoa powder, baking powder, baking soda, and salt.
• Gradually fold the dry mix into the wet mix using a spatula or whisk. Mix gently until no lumps remain.
• Fold in the melted milk chocolate followed by 150 gm of the toasted walnuts. Reserve 50 gm for topping.
• Pour the batter into a greased and lined 8"x8" baking tray. Sprinkle the reserved walnuts evenly on top. Bake at 170°C for 30–35 minutes, or until a skewer inserted comes out with moist crumbs (not wet batter).
• Let the brownie cool completely in the tray before cutting into 9 equal squares.
• Serve and enjoy these rich, fudgy brownies packed with the goodness of millets and nuts — a perfect blend of health and taste.

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