If you’re craving something sweet but still want to stick to healthier choices, these Sorghum (Jowar) Jaggery Cookies are the perfect guilt-free snack. They’re crunchy on the outside, soft inside, and naturally sweetened—no refined sugar, no maida, no artificial flavours. Just simple, wholesome ingredients and a warm, homemade vibe.
Ingredients
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(Makes 10–12 cookies)1 cup sorghum (jowar) flour
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½ cup jaggery powder
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¼ cup unsalted butter or cold ghee
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1–2 tbsp milk (as needed for binding)
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½ tsp baking powder
- ¼ tsp cardamom powder
- A pinch of salt
- Optional: 2 tbsp chopped nuts or choco chips.
Instructions
1. Cream the fat and jaggery
In a mixing bowl, add softened butter (or ghee) and jaggery powder.
Whip it for a minute or two until it turns creamy and well blended.
This step gives the cookies a light, crumbly texture.
2. Add the dry ingredients
Add sorghum flour, baking powder, salt, and cardamom powder.
Mix gently using your hands or a spatula.
The dough will look slightly dry at first—don’t worry.
3. Bring the dough together
Add a tablespoon of milk at a time until the dough just comes together.
Avoid over-kneading; sorghum flour can make the cookies tough if overworked.
4. Shape the cookies
Pinch small portions of dough, roll them into balls, and flatten slightly.Place them on a lined baking tray, leaving some space between each cookie.
5. Bake to perfection
Bake in a preheated oven at 170°C for 12–15 minutes
—or until the edges turn golden.
Allow them to cool fully; they firm up as they cool.
Tips for Better Cookies
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Use powdered jaggery that melts easily and doesn’t leave lumps.
- Replace butter with cold ghee for a richer Indian taste.
- Adding nuts boosts nutrition and gives a nice crunch.
Store in an airtight jar; they stay fresh for up to a week.
Why These Cookies Are a Great Healthy Snack
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Sorghum is rich in fibre, minerals, and naturally gluten-free.
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Jaggery provides a steady energy release—no sugar crash.
- Perfect for lunchboxes, tea time, or mid-work cravings.
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