Kesar Jowar Cookies Recipe in Air Fryer

Take two tablespoons of warm milk in a small bowl. Add five to six strands of saffron and leave them to soak for a few minutes. The milk will gradually develop a lovely golden colour and aroma.

Add softened butter to a mixing bowl. Whisk until light and creamy. The butter should be soft enough to whisk but should not be oily or melted.

Add desi khand to the creamed butter. Whisk again until the mixture looks lighter and fluffy. Scrape the sides of the bowl if necessary so the ingredients combine evenly.

Pour the saffron-infused milk into the butter mixture. Mix well until combined.

Now add jowar flour and one tablespoon of rice flour. Gently mix until you get a smooth, soft dough that can be piped.

The dough should not be so stiff that it becomes difficult to squeeze through the nozzle. Avoid adding extra flour unless necessary, as this can make the dough harder to pipe. If dough looks hard add 1-2 tsp more milk to make it soft.

Fit a nozzle into a piping bag. Place the bag inside a tall glass and fold the edges over the rim. Fill it with the cookie dough.

Line an air-fryer-safe tray with parchment paper, following your appliance's instructions. Pipe the dough into straight sticks, leaving approximately one inch between them.

Preheat the air fryer according to its manufacturer's instructions. Bake at 140°C for approximately 10–12 minutes. Start checking at 10 minutes because air fryers can vary in heating intensity.

In this recipe, the cookies were ready after approximately 11 minutes. Use colour and doneness as additional guides rather than relying only on the clock.

Carefully remove the tray from the air fryer. The cookies will be very soft immediately after baking, so do not lift them while hot. Let them cool completely on the tray before transferring them.

Cooling is important because the cookies become firmer as they reach room temperature.