Native Food Great Millet – Cholam

Great Millet reduces the risk of heart disease and even strokes. It is digested slowly and is an excellent choice for people with diabetes due to its slow absorption of glucose.

Great Millet is called Cholam in Tamil and contains 48% of the daily recommended amount of dietary fiber. A cup of millet contains 22 grams of protein.

Millet is usually boiled, but it is also delicious roasted. In the latter case, you get a nutty flavor. It has a strong aroma and is a good alternative to other grains. In addition, millet is naturally gluten-free.

Ingredients

Millet.

Allergen info

This product is packaged and/or stored in a facility that also processes products containing wheat, nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphites, fish and molluscs. Despite all precautions, it is possible that this product contains traces of these allergens.

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.