Sorghum Ghee Cookies with Pistachios

Indulge in the rich, buttery flavor of Sorghum Ghee Cookies garnished with pistachios and infused with the delightful crunch of Grainwell Puffed Sorghum. These cookies offer a unique blend of traditional ingredients and modern textures, making them a perfect treat for any occasion. The combination of ghee, sorghum flour, and puffed sorghum creates a cookie that is both nutritious and delicious. Enjoy these cookies with a cup of tea, as an afternoon snack, or share them with friends and family.


1 cup sorghum flour
1/2 cup all-purpose flour
1/2 cup ghee (clarified butter), melted and cooled
1/2 cup powdered sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cardamom
1 teaspoon vanilla extract
1/4 cup chopped pistachios
1/4 cup Grainwell Puffed Sorghum
1 tablespoon milk (if needed)


1. Preparation:

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the sorghum flour, all-purpose flour, baking powder, baking soda, salt, and ground cardamom. Mix well to ensure the dry ingredients are evenly distributed.

2. Mixing Wet Ingredients:

  • In another bowl, whisk together the melted ghee, powdered sugar, and brown sugar until the mixture is smooth and creamy. Add the vanilla extract and mix well.

3. Combining Wet and Dry Ingredients:

  • Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix, as this can result in tough cookies.
  • If the dough appears too dry, add a tablespoon of milk to help bring it together. The dough should be soft but not sticky.

4. Adding Pistachios and Puffed Sorghum:

  • Gently fold in the chopped pistachios and Grainwell Puffed Sorghum, ensuring they are evenly distributed throughout the dough.

5. Shaping the Cookies:

  • Using a cookie scoop or a tablespoon, portion out the dough and roll it into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
  • Gently flatten each dough ball with the palm of your hand or the back of a spoon to create a slight disc shape.

6. Baking:

  • Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may still appear slightly soft, but they will firm up as they cool.
  • Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Serving Options:

  1. Tea Time Treat: Enjoy these Sorghum Ghee Cookies with a hot cup of tea or coffee. The nutty flavor of sorghum flour pairs wonderfully with the rich taste of ghee, making them an ideal companion to your favorite hot beverage.
  2. Snack Attack: Pack these cookies in lunch boxes or take them on the go for a quick and satisfying snack. Their crunchy texture from the puffed sorghum and the richness of ghee make them a filling and delightful option.
  3. Party Platter: Serve these cookies as part of a dessert platter at gatherings. The unique combination of sorghum flour and puffed sorghum will intrigue and delight your guests.
  4. Gift Idea: Package these cookies in decorative tins or boxes and give them as homemade gifts. Their distinctive flavor and texture make them a memorable and appreciated treat.
Sorghum Ghee Cookies with Pistachios

Grainwell Puffed Sorghum adds a delightful crunch to these cookies, but its versatility doesn’t end there. Sprinkle it over yogurt or smoothie bowls for added texture and nutrition. Mix it into granola or trail mix for a wholesome snack. You can also use it as a topping for salads or soups to introduce a pleasant crunch and a boost of fiber. The nutty flavor of puffed sorghum complements both sweet and savory dishes, making it a pantry staple worth exploring in various recipes.