Sorghum is one of the most widely cultivated millets in India and has historically been an important grain in traditional diets. In Maharashtra, it is commonly known as Jowar or Jwari, while in some local contexts it may also be referred to as Mani. The grain has long been grown in semi-arid and rainfed regions where farmers relied on crops that could adapt to local climates.

Jowar has been an essential part of everyday meals in many parts of Maharashtra, particularly in the form of jowar bhakri, a traditional flatbread commonly eaten with vegetables, dals, and chutneys. The grain can also be ground into flour or used whole in a variety of recipes.

Because sorghum grows well in dryland farming systems, it has traditionally been cultivated by farmers in regions with limited rainfall. Today, it continues to be valued as a versatile grain used in both traditional and modern cooking.

Nutritional Characteristics

According to the Indian Food Composition Tables published by the National Institute of Nutrition (ICMR-NIN), sorghum provides several nutrients as part of a balanced diet.

Research data indicates that sorghum:

• provides dietary fibre compared with many refined grains
• contains plant-based protein
• provides iron and essential minerals
• contains naturally occurring antioxidants in the grain layers
• is a naturally gluten-free grain

These characteristics are one reason sorghum has been traditionally used as a staple grain in many regions.

Source: Indian Food Composition Tables (ICMR-National Institute of Nutrition)

Key Features

• Traditional millet grain widely consumed in India
• Known locally as Jowar or Jwari in Maharashtra
• Commonly used to prepare jowar bhakri
• Naturally gluten-free grain
• Suitable for everyday cooking

How to Use

Sorghum can be used in several traditional and modern recipes:

• grind into flour to make jowar bhakri
• prepare multigrain flour blends
• cook whole grains for salads or grain bowls
• use in millet porridge or khichdi
• incorporate into traditional millet-based foods

Ingredients

100% Whole Sorghum Grain (Jowar / Jwari / Mani)

FAQ

What is sorghum?
Sorghum is a traditional cereal grain widely grown in India and many other parts of the world. In India it is commonly known as Jowar, while in Maharashtra it is often referred to as Jwari.

What is sorghum called in Maharashtra?
In Maharashtra, sorghum is commonly called Jowar or Jwari and is widely used to prepare jowar bhakri, a traditional flatbread.

What is sorghum used for?
Sorghum can be ground into flour for flatbreads, used in porridge, or cooked as a grain in various dishes.

Is sorghum a gluten-free grain?
Yes. Sorghum is naturally gluten-free and is often used as an alternative grain in many recipes.

How is sorghum traditionally eaten in Maharashtra?
In Maharashtra, sorghum is commonly eaten as jowar bhakri, served with vegetables, dals, or traditional curries.