Recipes from Sorghum

Sorghum

Scientific name: Sorghum bicolor (L.) Moench.

Hindi name: Jowar; Telugu name: Jonnalu

Sorghum is traditional staple food of the dry land regions of the world, a warm season crop intolerant to low temperatures, resistant to pests and diseases highly nutritious and a climate-compliant crop.

It ranks fifth in cereals produced world-wide and fourth in India. Generally, sorghum grains act as a principal source of protein, vitamins, energy and minerals for millions of people especially in the semi-arid regions playing a crucial role in the world’s food economy. It has a nutritional profile better than rice which is the staple food of majority of the human population for its rich protein, fibre thiamine, riboflavin, folic acid, calcium, phosphorous, iron and β-carotene. Sorghum is rich in potassium, phosphorus and calcium with sufficient amounts of iron, zinc and sodium. Due to this, it is being targeted as a means to reduce malnutrition globally. It helps to control heart problems, obesity and arthritis.

Sorghum Annam

Ingredients: Dehulled sorghum grain- 1 cup.

Preparation Method:

• Cook pearled or dehulled sorghum in the boiling water till  the grains become smooth and palatable.
• It can also be prepared in pressure cooker for 5-10 minute.

Sorghum Dosa

Ingredients: Sorghum grain - 3 cup, black gram dal - 1 cup, salt and oil (for shallow fry).

Preparation Method:

• Grind the soaked sorghum grain and black gram dal together into a fine batter. Add salt for taste and allow it for fermentation.
• Apply a tea spoon of oil on the preheated dosa making tawa and pour the batter on it, spread with scoop into thin round shape. Fry till crisp dosa is obtained.
• Serve hot with chutney.

Sorghum Ambali

Ingredients: Sorghum flour - 1/2 cup, rice starch soup and salt as required.

Preparation Method:

• Mix sorghum flour with luke warm water carefully to avoid formation of lumps.
• Add rice starch soup & salt to the above mixture and cook for 15-20 min.
• Cool the drink, or else ferment for overnight in earthen pot and can be consumed next day.

Sorghum Roti

Ingredients: Sorghum flour- 100 g.

Preparation Method:

• Add hot water to the sieved sorghum flour. Knead into smooth soft dough. Make round ball (approx 50 g) and spread it into round shape on polythene sheet by using a rolling stick or by pressing with the palm.
• Bake the roti properly on both the sides of a pre heated tawa.
• Serve hot with any curry or dal.

Sorghum Vegetable Tawa Roti

Ingredients: Sorghum flour – 25 g, chopped onions, capsicum, carrot, cabbage, geen chilli paste, sesame seeds, jeera, salt – as desired and water – as required.

Preparation Method:

• Mix the ingredients throughly by adding required amount of water to make it like chapati dough.
• Make small balls and spread it into round using roller stick and roast it in pre-heated tawa on both sides.

Sorghum Samosa

Ingredients: Sorghum flour – 1 cup, maida – 1 cup, potatoes – 1 cup, boiled peas, onions, green chillies and curry leaves as required.

Preparation Method:

• Take one cup of sorghum flour and one cup of maida. Mix well and add required amount of water to make dough.
• Make small chapati balls and spread the dough with roller stick and cut into half’s.
• Mash boiled potatoes, add chopped onions, green chilies and curry leaves.
• Make seasoning with chopped onions, green chilies, curry leaves and boiled mashed potatoes, boiled peas and salt to taste.
• Fill the above mixture in each half and fold in triangular shape and deep fry.
• Serve hot with tomato sauce or chutney.

Sorghum Upma

Ingredients: Sorghum rawa – 1 cup; bengal gram dal, mustard seeds; Chopped onion, green chillies, carrot, tomato and curry leaves – as required.

Preparation Method:

• Roast 1 cup sorghum rawa till it turns brown.
• Season the in another pan mustard seeds, bengal gram dal, onion, green chilies, carrot, tomato and curry leaves.
• Add 3 cups water, salt and boil. Add roasted rawa slowly.
• Cook well till it become soft at low flame and serve hot.

Sorghum Sankati

Ingredients: Sorghum rawa – 1 cup, sorghum flour – 1 cup, cooked rice – ¼ cup and salt – for taste.

Preparation Method:

• Add sieved sorghum rawa to the boiled water.
• Cook at low flame for 5 min, then add sorghum flour slowly & mix thoroughly so that lumps are not formed.
• After 10 min of cooking, add some cooked rice and mix well and again cook for 15-20 min.
• Make that mixture into small balls
• Serve hot with vegetable curry or chutney

Sorghum Kesari

Ingredients: Sorghum rawa – 1 cup, dry fruits (cashew, pista, badam and rasins) – ¼ cup, ghee – 1 tsp and milk – ½ cup.

Preparation Method:

• Roast sorghum rawa and dry fruits separately in little oil/ghee to light brown.
• In a pan boil milk with a pinch of kesari.
• Add fried rawa and sugar to the boiled milk and allow it for cooking for 15 minutes.
• Garnish it with dry fruits, and little ghee before serving hot.

Sorghum Khichidi

Ingredients: Sorghum khichidi rawa – 1 cup, moong dal – ½ cup; mustard seeds, chopped onions, green chillies, tomato, curry leaves, ginger garlic paste, turmeric powder, salt and water– as required.

Preparation Method:

• Soak green moong dal and sorghum rawa for 15 min.
• Season with mustard seeds, onion, green chillies, ginger garlic paste, tomatoes, curry leaves and turmeric powder.
• Add sufficient water and salt, cook at low flame till it is cooked properly and serve hot.

Sorghum Chuduwa

Ingredients: Sorghum flakes - 1 cup, blackgram dal, fried channa dal, jeera, ground nuts, red chillies – as required; oil – for deep frying.

Preparation Method:

• Fry the flakes in oil and keep separately.
• Heat the oil and add black gram dal, fried channa dal, jeera, groundnuts, red chillies and fry till it turns brown, then add chopped onions, green chilli paste and pinch of turmeric powder.
• Now add salt to taste then fry all these ingredients together.
• Add fried flakes to the above ingredients and mix thoroughly.

Sorghum Idli

Ingredients: Sorghum idli rawa - 3 cups and black gram dal- 1 cup.

Preparation Method:

• Make batter with soaked (overnight) black gram dal.
• Mix washed sorghum fine semolina to the batter, add salt to taste and allow it for  fermentation.
• Pour the batter in to greased stainless steel idli molds and steam for 15-20 min.
• Serve hot with chutney.

Sorghum Pongal

Ingredients: Sorghum flakes – ½ cup, moong dal – ½ cup, salt, ground pepper, cumin, cashew, curry leaves – as required.

Preparation Method:

• Cook ½ cup moong dal till it becomes soft.
• Add ½ cup flakes, 2 cups of milk and cook till it turns very soft.
• Add salt and season with ground pepper, cumin, cashew nut, curry leaves and serve hot.

Sorghum Pongal (sweet)

Ingredients: Sorghum flakes – ½ cup, moong dal – ½ cup, milk – 2 cups, jaggery – 1 cup, cardamon powder, ghee, cashew nuts, dry coconut – as required.

Preparation Method:

• Cook ½ cup moong dal till it becomes soft.
• Add ½ cup flakes, 2 cups of milk and cook till it turns very soft.
• Add 1 cup jaggery and cardamon powder.
• Heat ghee, fry cashew nuts, dry coconut and add to sweet pongal and serve hot.

Pure Sorghum Biscuit

Ingredients: Sorghum flour, baking powder, fat, sugar, essence and salt.

Preparation Method:

• Mix sorghum flour, baking powder, salt and sieve it.
• Cream fat and sugar in planetary mixer for 30 min.
• Add sorghum flour and mix for 5 minutes.
• Place the dough in a cookie cutter to cut into cookie shape.
• Bake it in an oven at 150^o C for 30 min, cool and pack.

Sorghum Peda

Ingredients: Sorghum flakes – 1 cup, powdered sugar – 3/4 cup; ghee, cashew and badam – as required.

Preparation Method:

• Roast the flakes and grind it to fine powder.
• Add equal quantity of sugar to flakes powder and mix well. Add ghee slowly to the flakes powder and make into small balls.
• Decorate with cashew or badam.

Sorghum based salt biscuits

Ingredients: Sorghum flour, baking powder, fat, sugar, essence and salt.

Preparation Method:

• Creaming of fat and sugar is done in planetary mixer for 30 min.
• Then add flour and other ingredients to the creamed mixture
• Make the mixture in to soft dough.
• Roll the dough and cut it into moulds.
• Bake the moulds at 150^o C for 15- 20 minutes.
• Then cool them for some time and pack.

Sorghum based sweet biscuits

Ingredients: Dehulled sorghum flour, refined wheat flour, skimmed milk powder, baking powder, fat, sugar, vanilla essence and salt.

Preparation Method:

• Creaming of fat and sugar is done in planetary mixer for 30 min.
• Then add flour and other ingredients to the creamed mixture.
• Make the mixture in to soft dough.
• Roll the dough and cut it into moulds.
• Bake the moulds at 150^o C for 15- 20 mins.
• Then cool them for some time and pack.

Sorghum based groundnut biscuits

Ingredients: Dehulled sorghum flour, refined wheat flour, skimmed milk powder, salt, ammonia, roasted groundnut grits, egg, baking powder, fat, sugar, vanilla essence and salt.

Preparation Method:

• Creaming of fat and sugar is done in planetary mixer for 30 min.
• Then add flour, half of the groundnut grits and other ingredients to the creamed mixture.
• Make the mixture in to soft dough.
• Roll the dough.
• Sprinkle rest of the groundnut powder on the rolled sheet.
• Now cut the dough into moulds.
• Bake the moulds at 150^o F for 15- 20 min and cool them.
• Then cool for some time and pack

Sorghum based coconut biscuits

Ingredients: Dehulled sorghum flour, refined wheat flour, skimmed milk powder, salt, ammonia, desiccated coconut, egg, baking powder, fat, sugar, vanilla essence and salt.

Preparation Method:

• Creaming of fat and sugar is done in planetary mixer for 30 min.
• Then add flour, half of the desiccated coconut and other ingredients to the creamed mixture.
• Make the mixture in to a soft dough.
• Roll the dough.
• Sprinkle rest of the coconut powder on the rolled sheet.
• Now cut the dough into moulds.
• Bake the moulds at 150^o F for 15- 20 minutes.
• Then cool for some time and pack.

Sorghum Vermicelli Kheer

Ingredients: Sorghum vermicelli – ½ cup, sugar – 1/4 cup, milk – ½ cup.

Preparation Method:

• Fry the vermicelli, cashew nuts and other dry fruits with fat.
• Boil the water and milk, then add roasted vermicelli. After it is half cooked, add sugar and stir slowly for 10-15 minutes until it is cooked.
• Add cardamom powder and decorate with cashew nuts and other dry fruits.
• Serve hot as a traditional sweet.

Sorghum Vermicelli Upma

Ingredients: Sorghum vermicelli – ½ cup, mustard seeds, channa dal, black gram dal, cumin, ground nuts, curry leaves and salt as required.

Preparation Method:

• Roast the sorghum vermicelli in little oil.
• Make seasoning with mustard seeds, channa dal, back gram dal, cumin, ground nuts and curry leaves.
• Pour water and boil, add salt to taste.
• Cook vermicelli in above boiled water and serve hot.

Sorghum Cabbage Muthias

Ingredients: Grated cabbage-1 cup, sorghum flour -1 cup, curd, chopped coriander, lemon juice, ginger-green chilli paste, grated garlic, turmeric powder, baking soda, sugar and salt as required.

Preparation Method:

• Combine all the ingredients in a bowl and knead to make a soft dough using enough water.
• Divide the dough into a 3 equal parts and shape each portion into a cylindrical roll.
• Place the rolls on a greased steaming dish and steam for 10 to 12 min. till firm.
• Remove, cool and cut into thick slices and saute over a low flame till they are lightly browned.
• Serve hot, garnished with coriander.

Sorghum Pancake

Ingredients: Sorghum flour-2 cups, non-fat dry milk powder - 1/2 cup, baking powder, sugar, salt, , eggs, oil and water– as required.

Preparation Method:

• Combine dry ingredients in a bowl.
• Stir in eggs, oil and water in another bowl.
• Mix both the mixtures well.
• Drop by spoonfuls onto a hot, griddle and cook until golden brown, turning once.
• Note: If you like thinner pancakes add more water or add some apple sauce.

Sorghum based Sharbat

Ingredients: Sorghum flour- 1 cup , barley 1/2 cup, sugar, pepper corns, lemon and water– as required.

Preparation Method:

• Add sorghum flour and barley to cold water and boil in simmer for 20 minutes.
• Remove the pan from the heat and add the peppercorns, lemon zest and sweetener.
• Stir, cover, and cool to room temperature and chill well.
• Before serving, blend in the lemon or pour over ice and garnish with a citrus twist.

Sorghum Gorimetteelu

Ingredients: Sorghum flour - 1 cup, maida - 1 cup, chilli powder and oil - as required.

Preparation Method:

• Prepare dough with sorghum flour and maida. Add small quantity of hot oil while dough making.
• Roll the roti from the dough.
• Make shapes manually and press in between with fingers.
• Fry the prepared gorimettalu in oil.
• Excess oil is to be drained using tissue paper before serving.

Sorghum Jeera/Sweet Lassi

Ingredients: Germinated sorghum flour – 5 g, milk – 100 ml, curd – 2 ml, sugar – as desired; cumin powder (jeera), salt – as desired.

Preparation Method:

• Boil milk and cool it till lukewarm.
• Add 5 g of germinated sorghum powder and heat up and hold for 10 min.
• Add curd culture to it and allow it tobe come curd.
• Keep the curd in refrigerated conditions.
• To make jeera lassi add cumin powder, salt and stir continuously for 5-10 min to avoid the lumps, and then filter whole material and chill.
• To make sweet lassi add sugar and stir continuously for 5-10 min to avoid the lumps and chill. (If needed add rose syrup or leechi syrup)
• Best when served chilled.

Sorghum Eggless Cake

Ingredients: Sorghum flour – 1 cup, condensed milk or powder – ½ cup, oil –1 cup, baking powder – 1 g, powdered sugar – ¾ cup, baking soda – 1 g, curd – ½ cup and vanilla essence – 2 ml.

Preparation Method:

• Preheat the oven to 180°C before mixing of ingredients.
• Mix curd, milk and oil well and add powdered sugar, baking powder, baking soda and mix well.
• Add essence and sorghum flour to the mixture.
• Grease the cake tray with oil and put the cake batter without air bubbles into it.
• Bake at 180°C for 30 min after which remove the cake from the mould and serve.

Sorghum Cake

Ingredients: Sorghum flour- 100 g, vanilla essence - 3 ml, fat – 100 g, baking powder –3 g, egg - 2 cocoa powder – 5 g, sugar – 100 g, salt – 2 g and milk - 20 ml.

Preparation Method:

• Pre heat oven to 180°C, sieve all dry ingredients thrice for uniform mixing.
• Sugar powder and egg whites are to be beated well and add milk, essence and egg yolk and mix well.
• Add sorghum flour, salt, cocoa powder and baking powder and make into fine batter.
• Put the batter in baking bowl and place in the oven at 180°C for 25- 30 min.
• Take the cake out and wait for 10 min until it cools.
• The cake is removed from mould, cut into pieces and serve.

Sorghum Bhakarwadi

Ingredients: (Masala): Pepper - 10 g, sugar – 40 g, sesame – 50g, aniseed– 8 g, cumin – 25 g, almond – 10g, coriander – 50 g, - 15 g, salt – 15 g, chilli powder – 30g, poppy seed powder - 10g, chat masala – 8 g; (Dough) blackgram dal - 50 g; sorghum flour– 50 g, bengal gram flour – 50 g, wheat flour – 60 g, oil –for frying and water–as required.

Preparation Method:

• Prepare masala for bhakarwadi.
• Mix all the flours with water and add oil and knead till dough consistency and make small balls.
• Roll the small balls into and round shapes and put the bhakarwadi masala onto the round shape.
• Roll inward and cut the roll into small pieces.
• Fry the small rolls in oil until golden colour appears.
• This can be consumed as an evening snack.

Sorghum Halwa

Ingredients: Sorghum Flour – 1 cup, jaggery – 1 cup, butter- 1 cupand milk - 1 cup.

Preparation Method:

• In one pan roast sorghum flour and ghee until the aroma and color changes.
• Add milk to the mixture and cook.
• Add the melted jaggery, ghee and mix well without formation of lumps till thick consistency.
• Pour the prepared batter in a mould and allow to set.

Sorghum Chandravankalu (Moon biscuits)

Ingredients: Sorghum flour – 1 cup, whole wheat flour – 1 cup, sugar powder – 1 cup, butter– 2 tsp and oil – 1/4 cup.

Preparation Method:

• Mix sorghum flour, whole wheat flour, powdered sugar and butter.
• Add oil to the flour and make it into dough and roll it.
• Cut crescent shapes of dough pieces and place it onto a greased bakery tray.
• Bake it in oven at 150°C for 20 min for preparation of sorghum moon biscuits.
• Cool and pack.

Sorghum Spicy Boondi

Ingredients: Sorghum flour– 60 g, bengal gram flour – 40 g, oil – for frying ; chilli powder, salt, curry leaves, fried cashew nut and water– as required.

Preparation Method:

• Mix sorghum flour, bengal gram flour and water till batter consistency.
• Put the batter onto a boondi frame and fry the boondi till golden colour.
• Excess oil is to be removed by placing the boondi on tissue.
• In a pan roast cashew and curry leaves in oil.
• Add appropriate amount of salt, chilli powder, roasted cashew nuts and curry leaves to make spicy sorghum boondi.

Sorghum Boondi Laddu

Ingredients: Sorghum flour – 60 g, bengal gram flour – 40 g, oil – for frying; sugar – 50 g, rasins, cashew nut, cardamom powder, ghee and water– as required.

Preparation Method:

• Mix sorghum flour, bengal gram flour and water till batter consistency.
• Put the batter onto a boondi frame and fry the till boondi golden colour.
• Take sugar and water in a pan, and boil till a single thread cons is tency and add the cardamom powder and mix well.
• Now take boondi is in a bowl, add in the sugar syrup.
• Make lemon size balls and serve.

Sorghum Uttapam

Ingredients: Sorghum grain– 1 cup, black gramdal – 1/4 cup, ginger-green chilli paste – 1/4 tsp, salt- to taste; oil - for greasing and cooking, chopped tomatoes and coriander– 1 tsp.

Preparation Method:

• Wash and soak the whole sorghum grain and blackgram dal in enough water separately overnight. Drain well.
• Combine the whole sorghum grain, blackgram dal and water in a mixer, blend till smooth and add ginger-green chilli paste and salt and mix well.
• Heat the pan and grease it using ½ tsp of oil.
• Pour small spoonfuls of the batter on the pan like uttappam.
• Sprinkle little tomatoes and coriander evenly over each uttappam, press lightly and cook on both the sides on a medium flame.
• Serve hot with pickle.

Sorghum Parboiled Wada

Ingredients: Parboiled sorghum grain – 1 cup, bengal gram flour –1/4 cup, oil –for frying, salt – for taste, clove – 1/4 tsp, chilli powder – 2 tsp, cinnamon – 1/4 tsp.

Preparation Method:

• The parboiled sorghum grain is taken and made into a coarse paste in wet grinder or grinder.
• Bengal gram flour, salt, clove, chilli powder and cinnamon are added to the above mixture.
• Small balls of the mixture are made and made into wada.
• The wada is fried in oil.
• Excess oil is removed using tissue paper and served with tomato sauce or chutney.

Cream of Sorghum Soup

Ingredients: Sorghum grain – 100 g, bouguet garni – 1 no, roughly cut vegetables (leeks, celery, carrot, onion and turnip) – 100 g, veg. stock – 1000 ml and seasoning – to taste.

Preparation Method:

• Clean and boil sorghum along with all the vegetables.
• Add a sprig of bouguetgarni.
• When all ingredients are well done remove bouguetgarni.
• Blend it in a mixer and bring back in a pan to re-boil.
• Adjust the seasoning and add a dash of fresh cream.
• Serve it piping hot with garlic bread.

Sorghum Coconut Chocolate balls

Ingredients: sorghum cookies - 70 g, Coconut powder - 20 g, Cocoa powder - 20 g, Condense Milk - 60 g, Milk powder - 20 g.

Preparation Method:

• Convert cookies into powder in mixi, add coconut powder and Cocoa powder to this.
• Keep the pan on stove, add condensed milk and milk powder to this mixture.
• Mix well till it attains thick consistency.
• Make balls and toss in coconut Powder.

Sorghum Flour Gulab Jamun

Ingredients: Sorghum flour-100g, Maida-100g, Panner-100g, Khoa-200g, Milk-100ml, Sugar-100g, Cardamon-5g, Vegetable oil-for deep frying.

Preparation Method:

• Smash Panner and Khova nicely.
• Add sorghum flour and maida to this, along with baking soda.
• Makes soft batter like chapatti.
• Keep aside for 15 minutes.
• Make small balls with this and deep fry till it attains a golden brown colour on low flame.
• Make a sugar syrup with required consistency.
• Add friend sorghum and khova balls, keep aside till soft.
• Serve plain or with ice cream.

Sorghum Chocolate Brownie

Ingredients:Sorghum flour-100g, Sugar powder-100g, Chocolate - 83g, Butter- 40g, Eggs-2, Cocoa-16g, Salt-1g, Baking powder-2g.

Preparation Method:

• Sieve flour along with cocoa powder, salt, baking powder.
• Heat Chocolate and butter in a double boiler.
• Add sugar to this mixture, add essence and later add sieved sorghum and cocoa powder flour to the mixture.
• Mix well and keep it aside.
• Add 2 eggs to this mixture and mix well while adding milk slowly.
• When mixed properly like cake batter, pour in cake mould and Bake at 180^o C for 20 min in preheated oven.
• When cool cut into pieces and serve.

Sorghum Muffins

Ingredients: Sorghum Flour - 15g, Maida - 15g, Butter - 100g, Sugar Powder - 100g, Eggs - 2, Baking powder - 3g, Salt - 1g, Choca chips - 6g, Vanilla Essence - 5ml, Food Grade Color - yellow.

Preparation Method:

• Sieve sorghum and flour mixed with baking powder, salt.
• Beat eggs adding sugar powder till fluffing and
• Add butter and Food Grade yellow color (1 pinch) to the mixture and mix well by adding an essence.
• At the end sieved mixture and mix well (Mix for 15 min. After adding flour).
• Add Choca chips and pour in muffin moulds and bake for 20 min at 150^oC per heated oven.
• Serve when cool.

Sorghum Pani - Puri

Ingredients:

• Puri: Sorghum Idly Rawa - 100g, Maida - 100g, Soda - 5g, Salt - 10g, Oil for frying.
• Pani: Green chilli - Pudina paste - 2 tsp, Black salt - for taste, Tamarind pulp - 2tsp in one liter water.

Preparation Method:

• Mix sorghum rawa with Maida and add salt and soda to mixture.
• Prepare a dough. (like chapatti).
• Keep it aside for 60 min, make small balls and flatten like small puri followed by deep frying in oil.

For pani -

• Mix all ingredients in one liter water.
• Boil potato and Chana.
• Fill puries with boiled potato, chana and pani puri water and serve.

Sorghum Mysore Pak

Ingredients : Sorghum Flour - 100g, Besan - 100g, Ghee - 100g, Oil - 100g, Sugar - 250g.

Preparation Method:

• Mix sorghum flour, besan and sieve.
• Add 1 tsp of oil to the this mixture and keep  a side.
• Make sugar syrup(Normal).
• Heat ghee and oil on low flame and keep it aside.
• Add mixed flour to the syrup and keep on mixing while adding.
• Also continue adding hot mixture of oil and ghee from one side and keep on mixing.
• After mixing all the ingredients pour it in the greased plate and cut into pieces before it cools.

Sorghum Burfy

Ingredients : Sorghum Flour - 100g, Besan - 100g, Condensed Milk - 350g, Ghee - 150g, Dry Fruits - 50g, IIaichi powder - 10g, Sugar powder - 50g, Milk - 1tsp.

Preparation Method :

• Mix sorghum flour with besan and sieve this flour.
• Add 1 tsp of ghee or 1 tsp milk.
• Heat the ghee in a pan and add flour and fry thoroughly.
• Add condensed milk, sugar and elaichi powder to it and keep stirring.
• When done pour the mix on a greased plate and wait for setting and cut into pieces before cool.

Sorghum Namak Para

Ingredients : Sorghum flour - 50g, Wheat flour - 50g, Soda - 2g, ajawain - 3g, ghee - 3g, salt - To taste.

Preparation Method :

• Mix all the above ingredients and make a dough (like chapatti dough).
• Roll in the form of chapatti and
• cut into diamond shapes.
• Deep fry till it attains golden yellow color.
• Serve like snacks with tea.

Sorghum Chiroti

Ingredients : Sorghum flour - 1 cup, Maida - 2 cups, Sugar powder - 1/2 cup, ghee - 1/2 cup, Corn flour - 1/2 cup, Corn flour - 1/2 cup, Hot water - As per requirement.

Preparation Method :

• Mix sorghum flour and Maida together and make dough with hot water.
• Mix corn flour and ghee in a bowl and keep aside.
• Roll into chapattis with dough and apply corn paste on this.
• Roll it and cut into small chapattis and deep fry.
• Sprinkle sugar powder on this.

Sorghum Chocolate

Ingredients : Dark chocolate - 300g, White chocolate - 80g, Coconut powder - 100g, Roasted sorghum flour - 40g, Dry fruits - 100g, Condensed milk - 1 tsp.

Preparation Method :

• Melt dark and white chocolate together in double boiler.
• Mix roasted sorghum flour, dry fruit pieces, coconut powder and condensed milk for stuffing.
• Pour one layer of melted chocolate in moulds and freezed for 5 minutes.
• Stuff sorghum in each mould and cover with melted chocolate and freeze for 5 minutes.
• Remove the chocolates from moulds and wrap in coloured wrappers.

Sources:

• Millet Recipes - IIMR, Hyderabad
• Millet Recipes - Department of Agriculture, Karnataka