Chakra Jowar – Cholam – Great Millet

Jowar / Cholam / Great millet is the small, yellow or white grain (the colour of the husks can vary from white, red, yellow, brown to black) of a type of grain that was eaten by people thousands of years ago. In the Netherlands, this is usually plume millet, simply called millet, but there are at least 6 other types of millet in the world.

Jowar / Cholam / Great millet regulates blood sugar levels. Daily consumption of millet reduces stomach problems because it is easily digestible. It is a healthy alternative to rice.

Jowar flour can be used to make flat breads (rotis) that are highly prized in rural India with spicy chutneys, lentils and pulses, raw onions and green peppers.

Ingredients

Millet.

Allergen info

This product is packaged in an environment that also processes peanuts, nuts, sesame seeds, soy and milk.

Storage advice

Store in a cool, dark and dry place. After opening, transfer contents to an airtight container.

Use

Simply put, you use millet in the same way you use rice. So you can simply boil millet, steam it, make risotto or pilaf with it, (semi) grind it into flour for baking (often in combination with other types of flour) or make (semolina) porridge or other desserts. Millet is also soaked and then ground into slurry for baking pancakes. You can also pop millet into a kind of small popcorn or use it as couscous or bulgur. In India, millet is often prepared 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 roughly the same (a bit grainy and a touch bitter) and can all be prepared in the same way.