Jower - Sorghum Millet Flour

The "New Quinoa" & Summer Staple

Organic Jowar Flour, globally known as Sorghum, is one of the most popular and versatile ancient grains in India, particularly in the Deccan plateau states like Maharashtra and Karnataka.¹ Unlike Bajra (which is heating), Jowar has a cooling effect on the body, making it the preferred gluten-free flour for hot summers.

It is often called the "New Quinoa" in the West due to its incredible nutrient profile.² It has a cream-white color and a mild, slightly sweet taste that is closer to wheat than any other millet.³ This neutral flavor profile makes it the easiest millet to switch to if you are trying to replace wheat in your diet without compromising on taste.

Key Features

• Taste Profile: Mild, soft, and slightly sweet.⁴ It lacks the strong earthy bitterness found in some other millets, making it very kid-friendly.

• Texture: The flour is fine and smooth. When cooked as Bhakri or Jolada Roti, it remains soft if kneaded well.⁵

• Cooling Nature: Ideally consumed in summer or year-round to maintain body temperature balance.⁶

• Gluten-Free Hero: It is the most common wheat alternative for those with Celiac disease or gluten sensitivity in India.

Product Specifications Table

Nutritional Profile (Per 100g)

Jowar is a powerhouse of energy and antioxidants, surpassing wheat in many micronutrients.

Performance Comparison Graph

Below is a comparison of Jowar (Sorghum) against Wheat and Bajra.

Metric: Seasonal Suitability & Usability (Scale 1-10)

COOLING PROPERTY (Summer Suitability)
Jowar (Sorghum):   ██████████ (10/10) - Cooling (Best for Summer)
Bajra (Millet):    ██░░░░░░░░ (2/10)  - Heating (Best for Winter)
Wheat Flour:       █████░░░░░ (5/10)  - Neutral

TASTE NEUTRALITY (Ease of Switching from Wheat)
Jowar (Sorghum):   █████████░ (9/10)  - Mildest taste (Closest to Wheat)
Bajra (Millet):    █████░░░░░ (5/10)  - Strong/Nutty taste
Ragi (Finger):     ████░░░░░░ (4/10)  - Distinctive earthy taste

DIGESTIVE FIBER
Jowar (Sorghum):   ████████░░ (8/10)  - High Fiber (~10g)
Wheat Flour:       ████░░░░░░ (4/10)  - Lower Fiber
White Rice:        █░░░░░░░░░ (1/10)  - Very Low

GLUTEN-FREE
Jowar (Sorghum):   ✅ YES

Culinary Uses

1. Jolada Roti: The staple unleavened flatbread of North Karnataka.⁸ It is incredibly soft and usually eaten with spicy curries (Yengai).

2. Bhakri: A thicker version of the roti, popular in Maharashtra, often eaten with "Thecha" (spicy chili garlic paste).⁹

3. Thalipeeth: A savory multigrain pancake where Jowar is the main ingredient, mixed with onions, chilies, and coriander.

4. Jowar Puff (Pop Sorghum): Similar to popcorn but smaller and hull-free; a healthy snack.

5. Baking: Works excellently in gluten-free cakes, cookies, and muffins due to its mild flavor.¹⁰

Cooking Tip for Jowar Flour

The "Warm Knead" Technique:

Jowar has zero gluten, which acts as the "glue" in dough.

• Kneading: Always use hot/warm water to knead the dough. The heat partially cooks the starch, making it sticky enough to roll or pat into a roti.

• Handling: If you find rolling difficult, place a plastic sheet or damp cloth underneath and pat the dough with your hand (the traditional way) to prevent breaking.

Storage Instructions:
Store in a cool, dry place

Lic No.: 21225007002325

Manufactured & Marketed by:
Kisan Kaka Foods
G20, Ground floor, Aum Arcade, Sy. No 27/5 & 27/6, Doddamara Road, Rayasandra, Huskur Post, Bengaluru – 560099
📧 Email: kisankakafoods@gmail.com
📞 Customer Care: +91 8871948339 / +91 99025 48142