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Millets
Konda Sajjalu
₹129₹149 Save 13%
Pearl millet, or bajra, grown in the hills. A warming winter grain and one of the best plant sources of iron.
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Pearl millet, or bajra, grown in the hills. A warming winter grain and one of the best plant sources of iron.
Rinse in two changes of water, then soak for thirty minutes — that soak is what stops the grain cooking unevenly. Two and a half cups of water to one cup of grain, simmered covered for fifteen to twenty minutes, gives a fluffy grain to eat like rice. Use three cups for the softer texture sankati and porridge want.
Rinse and soakFor whole Sajjalu, soak in clean water for 6–8 hours or overnight. Drain the water and rinse once before cooking
CookCook 1 cup Sajjalu with about 2½–3 cups water until soft and fully cooked. Use a pressure cooker for 3–4 whistles, adjusting water based on the recipe.
StoreStore in an airtight container in a cool, dry place away from moisture and sunlight. For longer freshness, especially in humid weather, refrigeration is recommended.
- Whole millet
- Unpolished
- Single-origin
- Sun-dried
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