In a pan , dry roast ragi flour on medium heat for 4 to 5 minutes. Allow it to cool down completely.
Add ⅓ cup of almonds in a blender and ground to fine powder to get about ¾ cup of almond meal. Set aside till use.
In a mixing bowl , add ½ cup softened butter and ⅓ cup ( can add upto ½Cup) of powdered jaggery and beat well till smooth and creamy.
Now add roasted ragi flour , almond meal , baking powder , salt and cardamom powder .
Rub with hands to get bread crumbs texture and then mix well well everything to form cookie dough. In case if its too dry and can’t bind into dough , then you can add 2-3 tablespoon of milk.
Mix well everything, cover with a cling wrap and refrigerate for 20 minutes or more.
Whilist preheat oven to 180 deg Celsius , prepare cookie tray and set aside.
After 30 minutes, scoop around 1.5 tablespoon of cookie dough , shape into cookies and arrange on a tray.
Bake for about 15-18 minutes at 180 deg Celsius in oven.
Transfer cookies on to wire rack , allow it to cool completely.
When cookies cools down completely , store in an air tight jars and use a required.