Why we picked it
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The chocolate is raw cacao powder. No choco chips, no compound chocolate and no flavouring.
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Ragi is the main flour, so it carries more calcium than the other flavours.
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We have the brand's lab report for this flavour. It checked for harmful bacteria and heavy metals, and both were within limits.
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The fat is butter and ghee. No palm oil and no hydrogenated fat.
What to look for in Cookies & Rusks?
What to look for in Cookies & Rusks?
- 01Read the first ingredient. If it is maida or refined wheat flour, the biscuit is mostly white flour, whatever the front of the pack says about millets.
- 02Check the fat. Butter, ghee or a named cold-pressed oil is what you want. Palm oil, vanaspati or an unnamed edible vegetable oil is the cheaper default.
- 03Jaggery, dates and misri are still sugar. Read the added sugar line on the nutrition panel, not just the words no refined sugar.
- 04Sugar free is not accurate on a biscuit sweetened with jaggery, dates or misri. All three count as sugar.
- 05Look for raising agents and emulsifiers such as INS 500, INS 503 or INS 322. A short list without them is a good sign.
- 06Check the shelf life. A few months points to small fresh batches. A year or more usually means preservatives or heavy processing.
What's inside
Mostly ragi, with little millet, jowar and amaranth. Ragi gives the dark colour and most of the calcium.
Gives the cookie its short, crumbly bite. It replaces the palm oil most biscuits use.
Unrefined cane sugar. It is still sugar, and it is the main source of the added sugar on the panel.
Almonds, cashews, dates and sunflower seeds, ground into the dough. 15% of the cookie. Dates add some sweetness too.
A whole cereal flour that adds fibre and a nutty taste.
Red rice with its bran left on, ground into flour.
A small amount for flavour alongside the butter.
Plain cocoa with nothing added. This is where the chocolate taste comes from.
A pinch, mainly for colour.
Early Foods Ragi & Choco Jaggery Cookies vs other biscuits
| What to compare | Purepicked | Regular biscuits |
|---|---|---|
| Base flour | Ragi with little millet, jowar and amaranth | Maida (refined wheat flour) |
| Sweetener | Jaggery and dates | Refined white sugar, often invert syrup |
| Fat | Butter and ghee | Palm oil or hydrogenated vegetable fat |
| Additives | None on the list | Raising agents, emulsifiers and flavours |
| Shelf life | 4 months | 9 to 12 months |
Nutrition facts · per 100 g
- Energy
- 453 kcal
- Protein
- 9.2 g
- Carbohydrate
- 64 g
- Total sugars
- 16.5 g
- Added sugars
- 16 g
- Dietary fibre
- 6 g
- Total fat
- 19 g
- Saturated fat
- 9.4 g
- Trans fat
- 0.04 g
- Cholesterol
- 0 mg
- Salt
- 0.1 g
How to use it
- Two cookies with a glass of milk after school
- Pack a few in the tiffin box for a mid-morning snack
- Break into warm milk for a chocolatey breakfast
- Crumble over curd or a bowl of fruit for a bit of crunch
- Dunk in evening chai
Is it for you?
Good for
Families moving off maida biscuits
Kids who can chew well, once they have a few teeth
Anyone avoiding palm oil
Vegetarians, as it has no egg
Avoid if
Anyone with a nut allergy, as it has almonds and cashews
Anyone with a dairy allergy or on a vegan diet, as it has butter and ghee
Anyone avoiding gluten, as barley contains gluten
Babies who cannot chew yet
Product details
- Sold by
- Purepicked
- Brand
- Early Foods
- Net quantity
- 86 g, 130 g
- Type
- Cookies & Rusks
Also on the label
Questions people ask
Where does the chocolate taste come from?
Raw cacao powder, plain cocoa with nothing added. There are no choco chips, compound chocolate or flavouring.
What are they made from?
Mostly ragi, with little millet, jowar and amaranth, plus barley and red rice. They are sweetened with jaggery and dates and baked with butter and ghee.
Is it sugar-free?
No. It is sweetened with jaggery and dates, which still count as sugar. The panel shows 16g added sugar per 100g.
Is it safe for nut, dairy or gluten allergies?
No. It contains almonds and cashews, plus butter and ghee, and the barley in it contains gluten.
How can I serve them?
Two with milk after school, a few in the tiffin, broken into warm milk for a chocolatey breakfast, or dunked in chai.
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