Jowar cookies is one of the easiest and tastiest recipes of cookies.  Anybody can bake these as the process is simple and very few, basic ingredients, namely flour, jaggery and Ghee are used.

Before this I have baked Ragi lavash Crackers and Bajra Cookies also in the gluten=free category and I take pride in sharing that all these are a hit and are regular at my place.

Millet Cookies



You may put some jewels of nuts too…

Millet Cookies

Jowar Nan Khatai

Jowar Atta is a regular at my place now. Apart from making Jowar chapatis, I also use it for making Jowar Koki and Jowar Litti Chokha.

I have used Jowar flour in baking Gluten-free Tutti Fruiti Muffins.

When I made these Indian cookies, as they are commonly called, the results were too good. Without any efforts or special ingredients, these cookies come up beautifully well. These soft yet crunchy bites were liked by everyone at my place.


A Little About Jowar (Sorghum)

Like all other millets, Sorghum is too packed with nutrients and minerals. But unlike other millets, Sorghum is closest to wheat in terms of taste and texture. It can be replaced for wheat in a much easier way than any other millet.

This millet is called Jowar in Hindi, Sorghum in English and Cholam in Tamil and Malayalam. You can read more about this millet here.


Brownie Points of This Recipe


How To Make 

I followed my own recipe of Nan khatai for making these. To make these, I used more or less the same recipe but used only 2 flours, namely Gram Flour (Besan) and Sorghum Flour (Jowar flour). Everything else remained the same. And yes, I used jaggery powder this time.

I want to point one small point in this regard. Always, pass the jaggery powder through a sieve before using it or run it in the grinder for a few seconds. This is because there are tiny grits that spoil the texture of the cookies.

This recipe is very easy but it just wants you to take one step, or you can say some preparation. And that one step is to melt ghee, freeze it and then beat it. Yes, Ghee is there in every kitchen, but you need to melt it first, on the stovetop. Then keep it in the refrigerator or freezer (depending upon the time you have). And we use this set ghee for making our Nan Khatai.Gluten-free nan khatai


   Step By Step Recipe 

Jowar cookies method

method of making gluten-free cookies


Mix dry ingredients


Mix dry ingredients into the wet


Jowar nan khatai dough


Indian cookies made with Jowar flour

Jowar cookies baked in OTG


Baking Jowar Nankhatai In Air Fryer


Baking Nan Khatai In Kadhai

For this, please refer my Nan Khatai post for seeing the detailed steps. Click here to see if interested.


Frequently Asked Questions

Q) What is the secret of making crisp Nan khatai

The secret is ghee.  The process of melt-cool-freeze-beat is very important as this only lends crispiness to these cookies.


Q) Why do we keep the cookie dough in the refrigerator? 

Keeping the dough in the refrigerator gives it resting time and makes the dough easily workable.


Q) Can I bake these cookies on gas stove?

Of course, yes. To see the method of baking on gas stove check my Multigrain Crackers Recipe which are baked in a Kadhai.


Q) Can I bake these cookies in air fryer?

Again, yes. Check Kuttu Atta cookies (Buckwheat cookies) to see the process in detail.


Let’s Connect!

I hope you have liked this healthy recipe of Jowar cookies and will surely try it out for your loved ones.

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on  Facebook   Pinterest  Instagram for the latest recipe updates. Thank you!


Gluten-Free Millet Cookies

Made with Sorghum flour, this is one of the easiest and tastiest recipes of cookies
Prep Time 15 minutes
Cook Time 15 minutes
Course Snack
Cuisine Indian
Servings 10 Cookies


My Cup measures 240 ml

  • 40 g Ghee Clarified Butter (Ghee)
  • 50 g Jaggery Powder
  • 1/8 tsp Green Cardamom Or Nutmeg Powder
  • 1/2 Cup Besan Gram Flour
  • 1/2 Cup Jowar Flour Sorghum Flour
  • Pinch Of Salt
  • 1 Tbsp Milk Or Curd If need be (For Brushing on Top)


  • Take ghee (clarified butter). Melt it on medium flame. Let it cool and then keep in the freezer for an hour or so till set. Keep it in the freezer if in a hurry.
  • Take it out, wait for a few minutes and beat it with a spoon or wire whisk for 4 to 5 minutes till fluffy.
  • Sift jaggery powder or powder it finely in the grinder to ensure there are no lumps in it.
  • Add this jaggery powder and beat again for a minute.
  • Mix together gram flour, sorghum flour, nutmeg and salt.
  • Add the dry mix of flours into the ghee-jaggery mix.
  • Just gather everything into a dough. You may feel that the mix would be dry but it will be just appropriate. Do this exercise with your hands rather than a spatula. Still, if the dough doesn’t come together and is very crumbly then add little more curd.
  • Cover it and keep it in the refrigerator for an hour.
  • Start preheating oven at 160 degrees. Use both the rods.
  • Line parchment paper on the baking tray. Do not preheat the baking tray.
  • Make small balls from the dough, flatten it and keep it on the baking tray.
  • Now make a cross on these discs with a butter knife. Alternatively, you can make a dent on it. The choice is yours.
  • Brush milk on these for the glaze. Sprinkle cardamom or nutmeg powder and bake.
  • Use both the rods while baking and keep the tray in the middle rack
  • Check after 12 minutes and bake further accordingly.
  • When golden brown, carefully lift each with a spatula and keep on a wire rack to cool completely.
  • Once completely cool, store in an airtight container.
  • Serve with love, tea optional.

Baking In Air Fryer

  • Preheat air fryer at 180 degrees for 5 minutes.
  • Take out the basket, keep the Nankhatai in it and return it to the air fryer machine.
  • Reduce the temperature to 160 degrees and bake these for 15 minutes approximately.
  • No need to flip in between.
  • When the colour changes and sides get golden brown, they are done.

Baking In Kadhai

  • Keep a wide kadhai on the gas stove. Lay salt/sand. Keep a stand on it. Ensure that the stand doesn’t have any rubber hooks in the base, else they will melt in the process of baking and spoil your kadhai.
  • Cover and preheat for 10 to 15 minutes on medium flame.
  • Keep a plate and keep it in the preheated kadhai. Or cover the stand with parchment paper. Choose a plate which can be held with tongs. This is because the kadhai is really hot and it is very difficult to do with hands. Like I used my pie dish for this. You can even use cake pan.
  • Cover and bake these on sim gas for 25 to 30 minutes.
  • Baking time will also depend on the thickness of your kadhai. Like I used a very heavy bottomed kadhai and it took almost 45 minutes. So, do not opt for very heavy bottomed wok.
Keyword Millet Cookies, Millet Recipes


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