Jay Brand Foxtail Millet 500 g

Foxtail Millet is a source of vitamins, minerals, iron and calcium. It also increases concentration and memory power.

It aids in weight loss, promotes good digestion and protects bone and muscle health.

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.

Foxtail millet is also known as thinai in Tamil and is the first variety of millet used in ancient times.
It is high in carbohydrates, rich in dietary fiber and minerals such as copper and iron. It helps us to keep our body strong and immune, blood sugar and cholesterol levels under control.

Ingredients

Foxtail 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.