Gluten-Free Jowar Nan Khatai, is one of the easiest and tastiest recipes of cookies using very few, basic ingredients, namely flour, jaggery and Ghee.

After trying out Ragi and Pearl millet for cookies, now it was Sorghum turn only. And when alphabet N came, I thought of trying Jowar Nan khatai and I am glad I did. These soft yet crunchy bites were liked by everyone at my place.

I think millet cookies come out the best as there is no gluten at all. So, no precautions to be taken while kneading the dough and results are perfect. I feel, that these are the best for newbies too.  Also, as the millet flour itself is crumbly so the cookies comes out great even without any leavening agent. This is my third gluten-free cookies, first two being Ragi lavash Crackers and Bajra Cookies and I take pride in sharing that all these are a hit and are regular at my place.

This Jowar Nan Khatai is my entry from alphabet N for the Blogchatters A2Z Challenge series.



You may put some jewels of nuts too…

Related Recipes:

Jowar Nan Khatai

Jowar flour is a regular at my place now. Apart from many other things, my husband eats Jowar chapatis daily and is very happy. 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. After having a bite of these cookies, my husband commented that he found these to be the best and asked me to bake it for him every now n then.

Nankhatai Or The Indian Cookies

Nankhatai or say Indian Cookies have always been my favourite ever since my childhood. Easiest of all cookies, hawkers sold these roaming around in the market. They would bake these in a skillet/pan kept on the hot sand. Even now these are sold this way but the number of such hawkers has reduced considerably as these Nan Khatai have now got a place in big shops selling various kind of cookies.

These Nan Khatai are popular in India as well as Pakistan. In Delhi, you will find a lot of vendors selling Nan Khatai in the area near Jama Masjid. The word Nankhatai is made up of 2 words Naan and khatai. Naan is a Persian word meaning bread, as we all know. And Khatai is actually an Afghan word meaning biscuit. And these Nankhatai are known as Kulcha-e-khataye in Afghanistan and Northeast Iran. You can read more about these here.

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 My Jowar Nan Khatai

Gluten-free
No Baking Powder or Baking Soda Used
No Butter or Oil used
No Refined Sugar Used
Easy To Make
Just 4  ingredients, easily available in all kitchens
Fiber-rich
Great in taste

How To Make Jowar Nan Khatai

I followed my own recipe of Nan khatai for making these. Even that recipe doesnt uses any leavening agents and is soft and crunchy. But it has wheat flour and semolina. 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 few seconds. This is because there are tiny grits which may not be visible otherwise but if goes inside any of the Nan Khatai then may not relished once these are baked. So, take care of this simple point.

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 melt ghee, freeze it and then beat it. Yes, Ghee is there in every kitchen, but you need to melt it first, on stove top. Then keep it in refrigerator or freezer (depending upon time you have). And we use this set ghee for making our Nan Khatai.

The Secret of Making Crisp Nankhatai

And that secret was the method to use clarified butter, that is ghee. It emphasized on melting the ghee first, cool it at room temperature, then freeze it and then beat it. Yes, melt-cool-freeze-beat, this process is very important as this only lends crispiness to these cookies.

Detailed Recipe Of Jowar Nan khatai With  Step By Step Pics

  • 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 you are in a hurry. What we want is set ghee.

  • Take it out, wait for a few minutes and beat it with a spoon or wire whisk for 4 to 5 minutes till fluffy.
  • Add jaggery powder and beat again for a minute till colour changes and the mix gets light and fluffy.

 

  • Mix together gram flour, Sorghum flour, nutmeg and salt.

  • Add the dry mix of flours into the ghee-sugar 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 curd.

  • Cover it and keep it in the refrigerator for an hour.
  • Start preheating the oven at 160 degrees. Use both the rods.
  • Grease the baking tray and do not preheat it.
  • 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 powder or nutmeg 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 Nankhatai In Air Fryer

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

Baking Nan Khatai In Kadhai

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

Recipe Card Of  Jowar Nan Khatai

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
Servings 12 Cookies

Ingredients

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

Instructions

Instructions

  1. 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.

  2. Take it out, wait for a few minutes and beat it with a spoon or wire whisk for 4 to 5 minutes till fluffy.

  3. Sift jaggery powder or powder it finely in the grinder to ensure there are no lumps in it.

  4. Add this jaggery powder and beat again for a minute.

  5. Mix together gram flour, sorghum flour, nutmeg and salt.

  6. Add the dry mix of flours into the ghee-jaggery mix.

  7. 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.
  8. Cover it and keep it in the refrigerator for an hour.
  9. Start preheating oven at 160 degrees. Use both the rods.
  10. Line parchment paper on the baking tray. Do not preheat the baking tray.
  11. Make small balls from the dough, flatten it and keep it on the baking tray.
  12. Now make a cross on these discs with a butter knife. Alternatively, you can make a dent on it. The choice is yours.
  13. Brush milk on these for the glaze. Sprinkle cardamom or nutmeg powder and bake.

  14. Use both the rods while baking and keep the tray in the middle rack
  15. Check after 12 minutes and bake further accordingly.
  16. When golden brown, carefully lift each with a spatula and keep on a wire rack to cool completely.
  17. Once completely cool, store in an airtight container.
  18. Serve with love, tea optional.

Baking In Air Fryer

  1. Preheat air fryer at 180 degrees for 5 minutes.

  2. Take out the basket, keep the Nankhatai in it and return it to the air fryer machine.

  3. Reduce the temperature to 160 degrees and bake these for 15 minutes approximately.
  4. No need to flip in between.
  5. When the colour changes and sides get golden brown, they are done.

Baking In Kadhai

  1. 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.
  2. Cover and preheat for 10 to 15 minutes on medium flame.
  3. 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.
  4. Cover and bake these on sim gas for 25 to 30 minutes.
  5. 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.

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

This post is a part of the BlogChatter A2Z Challenge 2020.

 

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