Sorghum Millet (Jowar)

Sorghum millet, commonly known as Jowar, is a highly nutritious, gluten-free cereal widely cultivated in India, Africa, and parts of Asia. It is a hardy, drought-resistant crop that grows well in arid and semi-arid regions with minimal water. Jowar is rich in dietary fiber, which supports healthy digestion, promotes satiety, and helps maintain stable blood sugar levels. It is also a good source of plant-based protein, iron, calcium, and essential vitamins like B-complex vitamins. Sorghum millet has a mildly nutty and earthy flavor that makes it versatile for both sweet and savory dishes. It is commonly ground into flour to make rotis, bhakris, porridges, and baked goods. Jowar flour can also be used in gluten-free bread, pancakes, and snacks. The millet has a low glycemic index, making it suitable for individuals managing diabetes. Its low fat content and cholesterol-free nature support heart-healthy diets. Sorghum millet pairs well with vegetables, pulses, and spices for balanced, wholesome meals. Proper storage in a cool, dry place preserves its freshness, flavor, and nutritional value. Its coarse texture provides a hearty and rustic feel to traditional recipes. Jowar cooks relatively quickly and is easy to digest, making it suitable for all age groups. This millet is increasingly popular among health-conscious consumers seeking ancient, nutritious grains. Sorghum millet remains a staple in modern and traditional kitchens due to its resilience, nutrition, and culinary versatility.