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Jiva Rhythm

Red Sorghum Millet

Red Sorghum Millet

Rs. 95.00 INR
Rs. 95.00 INR
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Red Sorghum (scientifically known as Sorghum bicolor, and often colloquially grouped with millets or referred to as red Jowar) is an ancient, deeply pigmented whole grain native to Africa. It is heavily celebrated for its exceptional climate resilience, growing robustly in arid regions where other grains falter.

What sets the Red variety apart from white sorghum is its vibrant, dark crimson hull, which is packed with unique polyphenols and plant compounds. It has a mild, earthy, and slightly nutty flavor with a hearty, chewy texture when cooked.

NUTRITlON INFO

A 100-gram serving of cooked whole-grain red sorghum provides approximately:

Calories~120 to 130 kcal

Carbohydrates~25 g to 28 g

Protein~3.5 g to 4.1 g

Dietary Fiber~3.0 g

Fat~1.0 g

Iron~1.2 mg

Magnesium~40 mg

Phosphorus~65 mg

Potassium~100 mg

USAGE/RECIPE

Red sorghum is incredibly versatile and can seamlessly step into recipes as a substitute for rice, wheat, or quinoa.

  • Whole Grain (Rice Substitute): Because it has a tough outer hull, it is highly recommended to soak the grains overnight (for 8–12 hours). Boil it in a 1:3 ratio of grain to water/broth for about 45 to 60 minutes until tender. Use it as a base for grain bowls, pilafs, or cold salads.
  • Baking Flour: Mill the raw grains into a fine red flour. It is perfect for making traditional gluten-free flatbreads (rotis or bhakris), pancakes, and porridges. For structured baking like breads or muffins, blend it with a binder like starch or xanthan gum.
  • Popped Sorghum: You can toss raw whole sorghum grains into a dry, hot pan with a lid. They pop into miniature, crunchy versions of popcorn that make an excellent, fiber-rich snack.
  • Breakfast Porridge: Use cracked or flaked red sorghum cooked with milk or water, topped with nuts and a dash of spice, for an exceptional slow-release morning energy bowl.

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