Other flavours
What's inside
Everything that goes in, by weight
Per batch
- Jowar flour
- Amul butter or desi ghee
- Sugar
- Baking powder
- A splash of milk
Allergens. Milk (butter or ghee).
- Jowar (sorghum) is naturally gluten-free, so it suits coeliac and gluten-sensitive households.
- A whole millet — iron, magnesium and antioxidants that refined flour has lost.
- No maida, and eggless.
How we bake it
Butter or ghee is creamed with sugar until pale.
Sifted flours, leavening, and flavourings are folded to a soft dough.
Dough is shaped, rested if the recipe asks, and baked at 180°C until just golden.
Cooled fully before packing so the snap survives the journey.
Once it reaches you
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf life
- Best within 14 days of packing.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
- From this kitchen
Bowls and trays are sanitised between batches. Finished bakes are handled with gloves and packed the same day they leave the oven.
Before you order
Is the cookies eggless?
Yes. Baked without egg, start to finish.
Is it gluten-free?
The recipe uses no wheat flour. It is baked in a kitchen that also handles wheat, so we would not recommend it for coeliac disease.
How long does it keep?
Best within 14 days of packing. Keep it airtight and away from direct sun and heat — there is nothing in it holding the date open for you.
When is it baked?
After you order, not before. Allow about 3 days for it to be baked and packed, then dispatch on top of that.
From the same hand
