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Gluten-Free Millet Cookies

Made with Sorghum flour, this is one of the easiest and tastiest recipes of cookies
Prep Time 15 mins
Cook Time 15 mins
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