Line a baking tray with parchment and heat the oven to 176°C
Sift the dry ingredient - both flours, salt and baking powder in a bowl.
In a separate, larger bowl, beat the oil, sugar, lemon zest and juice together for a minute.
Gently mix the dry ingredients into the liquid mixture. You will have a crumbly dough.
Now add the milk, and mix the sticky mixture.
Lightly grease your palms, pinch a walnut-sized amount of mixture and roll into a ball. place the ball on the lightly greased parchment. Use up all the mixture to make similar sized balls.
The using a fork, gently flatten the balls into discs. Make sure there's at least an inch or 2 between discs to allow the cookie to expand a little.
Bake the jowar cookies for 15-17 minutes until the tops are golden. Gently place the warm cookies on a wire rack and cool completely before storing in an airtight tin.