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Jowar / Cholam / Great Millet millet regulates blood sugar. Consuming the millet daily reduces stomach problems as it is easy to digest. It is a healthy alternative to rice. Read more..
100% natural without additives
Jowar / Cholam / Great Millet millet is the small, yellow or white grain (the color of the husks can vary from white, red, yellow, brown to black) of a grain that was eaten by humans thousands of years ago. In the Netherlands this is usually feather millet, or millet for short, but there are at least 6 other types of millet in the world.
Jowar / Cholam / Great Millet millet regulates blood sugar. Consuming the millet daily reduces stomach problems as it is easy to digest. It is a healthy alternative to rice.
Jowar flour can be used to make flat breads (rotis) that are greatly appreciated in rural India with spicy chutneys, lentils and legumes, raw onions and green chilies.
Millet can be roughly divided into 2 types:
Small millets: these are peeled because they have an indigestible skin.
Large millets: these do not have a hard, indigestible skin and you can also eat unpeeled (whole grain).
Energy value / Calories: 1419.3 kJ / 339 kcal
Fat: 3 gr
Of which saturated: 0 gr
Carbohydrates: 72.6 gr
Of which sugars: 0 gr
Fiber: 1.6 gr
Protein: 10.4 gr
Salt: 0 gr
Sodium: 33 mgr
This product is packaged in an environment that also processes peanuts, tree nuts, sesame seeds, soy, milk and wheat.
Keep in a cool, dark and dry place. After opening, transfer the contents to an airtight container.
Simply said, you use millet as you use rice. So you can simply cook millet, steam it, make risotto or pilav, (semi-) ground it into flour for baking (often in combination with other types of flour) or to make (semolina) porridge or other desserts. Millet is also soaked and only then ground into slurry to bake pancakes. You can also roast millet into a kind of small popcorn or use it as couscous or bulgur. In India, millet is often cooked in a pressure cooker, not so much to save time, but for an extra fluffy result. Loosen the grains after cooking, a bit like with couscous, to prevent them from clumping together. The different types of millet taste about the same (a little grainy and a little bitter) and can all be prepared in the same way.