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Organic Proso Millet, Whole Baraja (11x Fibre of Rice, Rich source of Phosphorus, Low GI, Weight Loss and Diabetic Friendly)

Organic Proso Millet, Whole Baraja (11x Fibre of Rice, Rich source of Phosphorus, Low GI, Weight Loss and Diabetic Friendly)

Regular price $15.50 Sale

Proso Millet is an annual grass but a major cereal at many places in the world. This has a long history associated with it and was first used for food seven millennia ago. In Ukraine, Russia, Belarus, Middle East Turkey, Romania and India, Proso millet is widely cultivated.

Low gluten content makes Proso millet an ideal health food.

HEALTH BENEFITS

  • Proso millet is high in carbohydrates and fatty acids
  • With its high calcium content, Proso millet is a fine food for bone growth and maintaining the body
  • It reduces cholesterol levels and the risk of heart diseases
  • Proso millet prevents wrinkles on the skin and naturally slows the aging process

Let’s take a look at some of the finest proso millet recipes.

  1. PROSO MILLET BURFI

Ingredients:

Proso millet flour - 1 cup, powdered jaggery - ½ cup, ghee - 2 tsp, water - ¼ cup, cardamom powder - 1/8 tsp and sliced almonds - 1 tsp

Preparation Method:

Grease a plate with ghee and keep it aside.

Heat the jaggery in a pan with ¼ cup of water till single thread consistency. Keep it aside.

Add little ghee in a pan and add proso millet flour and fry until nice aroma comes.

Then add the jaggery syrup and cardamom powder and mix it quickly.

Add remaining ghee and stir continuously for 2-3 min or till the mixture leaves the sides of the pan.

Spread on a greased plate and garnish with chopped nuts. Allow it to cool down and cut them into small pieces.

Healthy and yummy proso millet burfi is ready.

  1. PROSO MILLET RAWA IDLI

Ingredients:

Proso millet idli rawa- 1 cup, urad dal – 1 cup and salt – to taste

Preparation Method:

Soak urad dal in water for 4-6 hr. Drain out the water and grind it.

To the batter, add one cup of proso millet idli rawa and salt. Allow it to ferment overnight.

Pour out the batter into idli moulds and cook in idli cooker for 7- 10 min.

Serve hot with coconut chutney and sambar.

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