Step-by-Step Instructions

1. 1.Prepare Jaggery Syrup

   Add 1 cup of water, 1 cup of jaggery (brown sugar), and 2 tablespoons of ghee to the Instant Pot inner pot.

2. 2.Cook Jaggery Syrup

   Close the Instant Pot lid and set it to 'Manual' for 3 minutes. Once cooking is complete, perform a Quick Pressure Release (QPR) after 15 minutes.

3. 3.Mix Dry Ingredients

   In a separate bowl, combine 1 cup of wheat flour, 1 cup of rice flour, 1 cup of coconut flakes, and the powder from 8 cardamom pods. Mix these dry ingredients thoroughly.

4. 4.Combine Wet and Dry Ingredients

   Add the mixed dry ingredients to the jaggery water in the Instant Pot. Stir well until a cohesive dough forms.

5. 5.Add Remaining Ghee and Cool

   Add the remaining 1 tablespoon of ghee to the dough and mix thoroughly. Allow the dough to cool slightly, then transfer it to a Pyrex bowl.

6. 6.Divide the Dough

   Divide the prepared dough into 12 equal portions.

7. 7.Shape and Place in Air Fryer

   Take each portion of dough, knead it lightly, and then place it in the air fryer basket. Press each cookie with oiled fingers to approximately 0.2 inches thick.

8. 8.Drizzle Oil (First Bake)

   Drizzle a small amount of oil over the top of each shaped cookie in the air fryer basket.

9. 9.Air Fry First Side

   Air fry the cookies at 370 degrees Fahrenheit for 5 minutes.

10. 10.Flip and Drizzle Oil (Second Bake)

    Carefully flip each cookie using a steel spoon (or your hand if they are not too hot). Drizzle more oil over the flipped side.

11. 11.Air Fry Second Side

    Bake the cookies for another 5 minutes at 370 degrees Fahrenheit until golden brown and crispy.

12. 12.Serve

    The crispy and tasty cookies are ready to serve. Any leftover dough can be refrigerated for future use.