Jowar, also called sorghum, has been grown in India for a very long time. It was a regular on dinner plates as rotis and bhakri well before it showed up on health blogs. Now it is turning up in cookies too.
What jowar is
Jowar is a whole grain millet. Unlike wheat, it has no gluten, so people who avoid gluten often choose it. If you have coeliac disease, check that the cookie is made in a gluten-free environment, since cross-contact can happen.
What it gives you
Jowar has fibre and some protein, and it tends to digest more slowly than refined flour. That is why a jowar snack can feel more filling than a maida biscuit. It is not magic, and a cookie is still a cookie, but it is a better base than refined flour.
How a jowar cookie tastes
It is a little nutty, a little earthy, and slightly crumbly. Because there is no gluten holding it together, it does not behave like a wheat biscuit. Many people find that this crumble is the best thing about it. It goes very well with tea or coffee.
Where jaggery comes in
Many millet cookies are sweetened with jaggery instead of white sugar. Jaggery gives a deeper, caramel flavour. It is still a sugar, so enjoy the cookie as a treat rather than a meal.
Storing them
Keep jowar cookies in an airtight tin so they stay crisp. If they soften, a few minutes in a warm oven brings them back.
Our jowar jaggery cookies are in the shop if you want to try them.
