Jowar Whole Grain (Sorghum)

I was gluten-free before it was fashionable, fibre-rich before anyone tracked macros, and the original grain that kept blood sugar in check. I'm still waiting for my moment in the spotlight, but I'm patient.

How to Use:
Soak me overnight before cooking. I make a hearty poha for breakfast, a wholesome salad for lunch, and a pudding for dessert. One grain, all day long.

How to Store:
Store in an airtight container in a cool and dry place away from direct sunlight.