Jowar Cookies| Jowar Nankhatai| Millet Cookies
A gluten-free take on a timeless classic, Jowar Nankhatai or Millet Cookies combines the traditional flavors of nankhatai with the goodness of jowar (sorghum flour), besan (chickpea flour), rice flour and tapioca flour. Needs only 10 mins of prep!
Are jowar cookies crispy?
The combination of rice flour in jowar cookies gives these cookies a crispy crust.
How to make jowar cookies?
Can the jowar cookies be made vegan?
Absolutely! Replace butter with applesauce, coconut oil in the same ratio. Instead of milk, you can use oat milk to bind the dough together.
Are jowar cookies healthier than wheat cookies?
Jowar with its high protein content and packed with micro nutrients has several health benefits such as:
- weight loss
- controls blood sugar and
- promotes heart health
What ingredients do I need to make Jowar/ Millet cookies?
The core ingredients are flour, sweetener and fat.
Flours:
- Jowar / Sorghum Millet 1 cup
- Besan 1/3 cup
- Rice flour 1/4 cup
- Tapioca flour 1/4 cup
Sweetener:
- Sugar
Fat:
- Butter
- Milk
Leavening and Binding agents:
- Baking powder 1/2 tsp
- Guar gum 1/2 tsp
Optional Topping: Pistachios
Step by step process of making Jowar Nankhatai/ Millet cookies
Preparation:
- Line a baking tray with parchment paper and set aside.
- Keep butter and milk at room temperature.
Butter Sugar Mixture:
In a mixing bowl add softened butter (you can microwave it for 5-10 seconds to soften the butter. Whisk it and add sugar in batches. Make sure one batch is mixed in before adding more. This will take about 2-3 minutes. Mix well and set aside.
Dry Mixture:
- In another bowl sieve together 1 cup sorghum flour, 1/4 cup tapioca flour, 1/4 cup rice flour, 1/3 cup besan. 1/2 tsp baking powder and 1/4 tsp salt.
- Break down lumps and discard any impurities. Mix together the dry mixture with a spoon and add 1 tsp guar gum.
Make the Dough:
- Mix the butter sugar mixture gradually into the dry mixture pressing with your fingers. Add 1 tsp cardamom powder.
- Continue mixing, This will take about 4-6 mins. As the dough starts getting moist bring the flour together. Once all the butter sugar is mixed in well, add in 1 tbsp milk. The moisture helps bring the dough together.
Shape and bake the cookies:
- Apply some ghee onto your hands and also on a tbsp measure or the spoon you’ll use to scoop the dough. Scoop the dough, shape into a ball and place on the tray.
- Continue this process for all the dough. Using a butter knife make 2 cuts on the cookies for the signature nankhatai look.
- I’m adding pistachios to garnish some of the cookies.
- Bake the cookies in the oven preheated to 350 degrees F for 15-17 minutes or until the top turns slightly golden.
- Turn off the oven and take out the cookies.
- Place the tray on a wire rack to cool down completely. You have a gorgeous and deliciously crisp batch of Jowar nankhatai / Millet cookies that you can enjoy for many days stored in an airtight container!
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Jowar Cookies| Jowar Nankhatai| Millet Cookies
A gluten-free take on a timeless classic, Jowar Nankhatai or Millet Cookies combines the traditional flavors of nankhatai with the goodness of jowar (sorghum flour), besan (chickpea flour), rice flour and tapioca flour. Needs only 10 mins of prep!
Ingredients
Flours
- 1 cup Jowar (sorghum millet)
- ⅓ cup Besan (chickpea flour)
- ¼ cup Tapioca flour
- ¼ cup Rice flour
Sweetener
- ¾ cup Sugar
Binding agent & leavening agents
- ½ tsp Baking Powder
- ½ tsp Guar gum
- ¼ tsp Salt
Flavor and topping (optional)
- 1 tsp Ground cardamom
- 1 tbsp Pistachios
Instructions
Preparation
- Line a baking tray with parchment paper. Make sure milk and butter are at room temperature.
Butter Sugar Mixture
- In a mixing bowl add softened butter (you can microwave it for 5-10 seconds to soften the butter. Whisk it and add sugar in batches. Make sure one batch is mixed in before adding more. This will take about 2-3 minutes. Mix well and set aside.
Dry Mixture
- In another bowl sieve together 1 cup sorghum flour, 1/4 cup tapioca flour, 1/4 cup rice flour, 1/3 cup besan. 1/2 tsp baking powder and 1/4 tsp salt. Break down lumps and discard any impurities. Mix together the dry mixture with a spoon and add 1 tsp guar gum.
Making the dough
- Mix the butter sugar mixture gradually into the dry mixture pressing with your fingers. Add 1 tsp cardamom powder. Continue mixing, This will take about 4-6 mins. As the dough starts getting moist bring the flour together.
- Once all the butter sugar mixture is mixed in well with the dry mixture, add in 1 tbsp milk. The moisture helps bring the dough together. The dough comes together into a firm dough and it is ready to be shaped.
Shaping and Baking
- Apply some ghee onto your hands and also on a tbsp measure. Scoop the dough, shape into a ball and place on the tray. Continue this process for all of the dough. Using a butter knife make 2 cuts on the cookies for the signature nankhatai look. Bake the cookies in the oven preheated to 350 degrees F for 15-17 minutes or until the tops turn slightly golden. Turn off the oven and take out the cookies. Place the tray on a wire rack to cool down completely.