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

From Our Kitchen to Yours!

Indulge in the wholesome goodness of our Ragi Walnut Brownie—where nutritious ragi meets the rich, nutty crunch of walnuts. This dessert isn’t just delicious; it’s a treat that nourishes too!

Yields: 9 portions

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 toast the walnuts in a dry pan, roughly chop, and set aside.

In a large bowl, combine water and sugar until the sugar dissolves. Add milkmaid, oil, and vanilla essence. Whisk until smooth.

In another bowl, sift together ragi flour, wheat flour, cocoa powder, baking powder, baking soda, and salt.

Gradually fold the dry ingredients into the wet mixture using a spatula or whisk. Mix gently until smooth with no lumps.

Fold in the melted milk chocolate and 150 gm of the toasted walnuts, reserving 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).

Allow the brownie to cool completely in the tray before cutting into 9 equal squares.

Serve and enjoy these rich, fudgy brownies packed with millet goodness and nutty delight—the perfect harmony of health and indulgence.

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