Heat a pan on low flame. Add ragi flour and roast until fragrant. Turn the heat off and allow it to cool down.
In a large bowl, sieve together roasted ragi flour, all-purpose flour and baking powder. Mix thoroughly
Grate chilled butter into the bowl and rub with your fingertips till the mixture resembles breadcrumbs.
Add sugar and vanilla essence. Give it a nice mix.
Add chopped nuts and milk. Keep mixing until the dough comes together.
Refrigerate the cookie dough for 20 minutes.
Preheat oven to 180-degree Celsius. Line the baking tray with parchment paper. Divide the dough into small balls (1 tbsp per dough ball). Slightly flatten and arrange them on the baking tray.
Bake the cookies at 180-degree Celsius for 10-15 minutes or until fully done. Serve these healthy ragi cookies with milk. Store the cookies in an airtight container for up to 3 weeks.