Made with Sorghum flour, this is one of the easiest and tastiest recipes of cookies
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.
Brush milk on these for the glaze. Sprinkle cardamom or nutmeg powder and bake.
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.
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.