This is the largest-grained millet and most preparations involving it take a long time to cook. However, since the grain germinates well and its kernel can be popped, it is useful in preparing snacks.
Ingredients
Method
Mix sorghum flour with a small quantity of water, ensuring there are no lumps. Take a glass of water in a pan and let it boil. Add the flour mix to it along with jaggery and cook it to thick porridge consistency on a low heat. Keep stirring so that it would not char at the base of the pan. Cool the porridge to room temperature. Add milk to thin the porridge, a dash of cardamom powder, ghee and mix well to make a glass of the drink. The drink can be consumed at room temperature or it can be cooled down. You can have the drink every day at breakfast, lunch or dinner, or even as a mid-meal snack.
— Vilas Tonapi, Former Director ICAR-Indian Institute of Millets Research, Hyderabad
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