More Views

Jowar Dalia - DTE

Be the first to review this product


Availability: In stock

Short Description

500 gm = INR 71

Organic Jowar Dalia. Jowar is commonly eaten with the hull, which retains the majority of the nutrients. The plant is very high in fiber and iron, with a fairly high protein level as well. This makes it well suited to its use as a staple starch. Jowar are rich in antioxidants and all sorghum varieties are gluten-free, an attractive alternative for wheat allergy sufferers.

* Required Fields




Brand: Down to Earth

Jowar grows all over peninsular and central India. When the ears of grain mature the tender stalks of Jowar are cut and the tiny green seeds roasted in a shallow pit made in the soil. These are eaten with many accompaniments like Jaggery coconut and lemon. After the harvest threshing cleaning and drying makes the grains ready for the market. The grains are further milld into flour.

Jowar flour is usually made into chappatis or rotis and served with vegetables. Jowar is favored by the gluten intolerant and is often cooked as a porridge to be eaten alongside other foods. The grain is fairly neutral in flavor, and sometimes slightly sweet. This makes it well adapted to a variety of dishes, because, like tofu, jowar absorbs flavors well. It can also be eaten plain.Jowar is also used around the world to brew beers.

The benefits of Organic Jwar & its products can be summarised as:

It is gluten free
It can be used for making many delicacies
It is very easy to digest.
It provides more energy for the calories consumed

When your health and the health of your family is on the line, remember: Farm2Kitchen organic offerings. It’s worth it.

Organic refers to the way agricultural products are grown and processed.  It includes a system of production, processing, distribution and sales that assures consumers that the products maintain the organic integrity that begins on the farm.

This system, which is governed by strict government standards, requires that products bearing the organic label are made without the use of toxic and persistent pesticides and synthetic nitrogen fertilizers, antibiotics, synthetic hormones, genetic engineering or other excluded practices, sewage sludge, or irradiation.

Guided by these and other standards, organic is the most heavily regulated and closely monitored production system in the U.S., enabling you to choose organic products with confidence.

Mounting evidence shows that organic foods are rich in nutrients, such as iron, magnesium, and vitamin C, which are critical to maintaining good health.

Legal Disclaimer:

Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product.

Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional like your doctor. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your doctor immediately if you suspect that you have a medical problem.

Recipe you can try: Apple Brown Betty with Sorghum Zabaglione

Ingredients 6 to 8 apples (Gala or Granny Smith), peeled, cored, and cut into 1/4-inch slices 1/2 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger Juice of 1 lemon 1/2 vanilla bean, seeds and pod 1/2 loaf bread, crust removed (any type of white bread is fine) 6 tablespoons (3/4 stick) unsalted butter 2 tablespoons packed light brown sugar 3 cups Sorghum Zabaglione Directions Preheat the oven to 350°F. Lightly butter an 8 by 8-inch baking dish. In a large bowl, toss the apples with the granulated sugar, cinnamon, ginger, lemon juice, and the vanilla pod and seeds. Cover with plastic wrap and let sit for 30 minutes. Tear the bread up and pulse in a food processor. Spread out the bread crumbs on a rimmed baking sheet and toast in the oven for 5 to 8 minutes, until golden. Set aside. While the bread crumbs are toasting, place 4 tablespoons of the butter into a small saucepan over medium heat. Cook until the milk solids separate from the fat and the butter begins to brown. In a medium bowl, mix the bread crumbs, brown sugar, and warm brown butter together. Add about one-quarter of the bread-crumb mixture to the apples. Toss to combine. Fill the prepared baking dish with the apple mixture. Dot with the remaining 2 tablespoons of butter. Cover the top with the remaining bread-crumb mixture. Press down firmly all over the top so that the mixture is tightly packed in the dish. Bake on the middle rack of the oven until the apples are soft and the juices start to bubble, 25 to 35 minutes. Serve warm and with a 1/2-cup scoop of sorghum zabaglione on top of each portion.

Additional Information

Additional Information

Featured No


Write Your Own Review

Only registered users can write reviews. Please, log in or register

Farm2Kitchen™ © 2016. Lovingly Made in