Pure Organic Sorghum Millet

Sorghum Millet (Jowar) Overview
Scientific name: Sorghum bicolor

Common names: Jowar (India), Great Millet, Guinea Corn, Milo (USA)

Uses of Sorghum Millet
Staple Food:

Cooked whole like rice

Used to make Jowar roti (flatbread), especially in rural India

Flour-Based Products:

Rotis, bhakri, puris

Pancakes, muffins, and cookies (often gluten-free)

Popped Sorghum:

A healthy snack alternative to popcorn

Fermented Foods & Beverages:

Used in traditional fermented drinks and porridges

Breakfast Dishes:

Used in upma, pongal, porridge, and idli/dosa batters

Animal Feed & Brewing:

Commonly used in livestock feed and alcohol production

Key Features of Sorghum Millet
Gluten-free: Perfect for people with gluten intolerance

Highly drought-resistant: Grows in arid climates

Long shelf life: Stores well without spoilage

Versatile grain: Can be used whole, cracked, or as flour

Affordable supergrain: Economical compared to quinoa or brown rice

Health Benefits of Sorghum Millet
Aids in Weight Loss

High fiber keeps you full longer and helps reduce appetite

Low in fat and digestible slowly

Manages Diabetes

Low glycemic index helps control blood sugar levels

Rich in complex carbs and fiber

Improves Heart Health

Rich in antioxidants, potassium, and phytochemicals

Helps lower cholesterol and reduce blood pressure

Boosts Digestion

Promotes a healthy gut and prevents constipation due to high fiber

Rich in Plant-Based Protein

Good protein content for vegetarians and vegans

Supports Bone Health

Contains magnesium, calcium, and iron

May Reduce Cancer Risk

Contains polyphenols and tannins which have anti-cancer properties

How to Use Sorghum Millet
1. As a Rice Substitute
Cooked whole like rice (after soaking for 4–6 hours)

Use in pulao, khichdi, or served with curries

2. In Flatbreads
Jowar flour is used to make:

Roti (bhakri)

Thepla-style wraps

Mixed with other flours for softer chapatis

3. As a Breakfast Grain
Make Jowar upma, porridge, or pongal

Add to multigrain dosa or idli batter

 4. As a Snack
Popped sorghum (like popcorn) – light and crunchy

Millet energy bars or snack balls

 5. In Baking
Jowar flour used in:

Gluten-free cookies

Pancakes and muffins

Thickening soups and gravies

Cooking Tips
Soak whole sorghum overnight before boiling

Combine with pulses or vegetables for complete protein

Use a bit of warm water or oil when rolling Jowar roti (it’s gluten-free and cracks easily)