Also known as Himalayan Millet. It is said that in ancient times, Kodo millet was served in Gurudwara Langars. It is pinkish red in colour.
It is rich in Water soluble nutrients and so the water turns pinkish/red when soaked. This water is rich in nutrients and must be used in cooking the food too. WASH it only once gently and then soak.
Helps in the following:
– > Purifying blood: All conditions related to bone & bone marrow
Low Iron, Low Haemoglobin, Low Immunity, Allergic conditions – eg: Dust allergy, skin allergy, , Blood cancer
-> Auto-Immune conditions: Rheumatoid Arthritis or Lupus (SLE) ,
-> Dengue – where platelet count starts falling
-> Cleanse bone marrow – where bone cells are getting formed
– > Kidney issues – The kidney is not working properly and metabolic waste is getting accumulated in the blood
– > Reduce Hypertension, Dissolve Cholesterol deposited in blood vessels, Strengthen heart beating,
-> Weight loss
-> Poisoning – where blood has become toxic
Millets are the most ancient grains cultivated throughout the world. Over a period, these grains got replaced by Instant food varieties. All our Millets are 100% Naturally grown + they are Unpolished. They are only de-husked.
Store them in a cool and dry place preferably in Fridge.
-> The first 5 from ‘Sorghum to Amaranth’ are Neutral Millets. i.e. by eating them one can prevent diseases. Neutral is also known and eaten by a large number of people as they are easy to cook. But if there are any diseases already, then they would not be cured by having them.
-> The next 5 Millet from ‘Foxtail to Browntop’ have been identified as Sridhanya Millets / positive Millets, based on the study by Dr Khadar Valli.
Sridhanya millets have Fiber, protein, and essential vitamins in optimum quantity and are said to have disease-curing properties. They help in cleansing / curing a specific organ-related issue in the body. It is suggested that all 5 millets must be consumed in rotation so that the whole body is benefitted. There is no season for Sridhanya Millets, and they can be consumed throughout the year. As they are rich in fibre, they require longer soaking time as compared to other millets.
Soaking time: For all Sridhanya Millets, overnight soaking is best. But at least, 6-8 hours is a must. Further Brown top Millet requires soaking of around 8-10 hours due to the highest fibre content.
What can be made from Millets & Sridhanya Millets?
It can be prepared like Rice and can be had with Sambhar, dal, and Sabji, or one can have it as Ambil (Fermented porridge), Dosa, Idli, Pulav, Chapati, Upma, Rava and Kheer.
Rich in Iron, Calcium & Antioxidants - Have it daily or even when fasting. Roll out ladoo with Jaggery for an evening snack. Keeps your skin and hair beautiful and helps in strong bones
This is Desi variety Jowar, richer in taste as well as antioxidants as compared to Maldandi Jowar. Bhakri will not be as soft as Maldandi. Apply Ghee on Bhakri and wrap it in cotton cloth OR have it hot.
Customer reviews
Reviews
There are no reviews yet.
Write a customer review