Jay Brand Kodo Millet 500 g

Kodo Millet is low in calories and fat but rich in dietary fiber. It lowers total blood cholesterol and promotes healthy gut bacteria.

Kodo millet is also known as varagu in Tamil and is a digestive friendly millet. It is rich in phytochemicals that help reduce cancer risks. It helps reduce knee and joint pain and is also good for diabetics. It also helps to reduce the risk of nervous disorders, especially in the eyes.

Kodo millet can be a great alternative source of rice and wheat.

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

Ingredients

Kodo 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, sulphite, fish and molluscs. Despite all precautions, this product may contain traces of these allergens.

Storage advice

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

Use

Simply put, you use millet like you use rice. So you can simply boil millet, steam it, make risotto or pilav, (semi) grind it into flour for baking (often in combination with other flours) or make (semolina) porridge or other desserts.

Millet is also soaked and only then ground into slurry for making 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.

After cooking, loosen the grains, a bit like couscous, to prevent them from clumping together. The different types of millet taste about the same (a bit grainy and a bit bitter) and can all be prepared in the same way.

Preparation

To cook:

1. Rinse 1 cup of millet and add to a rice cooker with 2 cups water and 1/4 teaspoon salt if desired.
2. Turn on the rice cooker (20 minutes) and let the millet rest for 10-15 minutes after the rice cooker is turned off.

Toasting:

1. Toast the millet in a dry pan over medium heat, stirring all the while until it turns light brown and fragrant.
2. When the grains start to pop, lower the heat.
3. Add 1/4 teaspoon salt, then 2 1/2 cups boiling water, while stirring.
4. Cover the pan, let it simmer and cook for 20 minutes.
5. Remove the pan from the heat and let it stand for 5 minutes.