Learn how to prepare sorghum to perfection with this simple recipe that provides both Instant Pot and stovetop instructions. This gluten-free grain boasts an earthy and nutty flavor that makes it a great addition to salads, soups, buddha bowls, and can be used as a substitute for rice, quinoa, or couscous.
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Sorghum is an ancient variety of whole grains that has gained a lot of popularity in recent years. It is also called great millet, milo, guinea corn, broom corn, durra, imphee, or jowar. This gluten-free grain is one of the most popular millets in India and has been consumed for thousands of years. It has a nutty taste that is mild and has a slightly chewy texture.
When cooked correctly, it can be used as a replacement for rice or couscous in your everyday meals. This great millet is very versatile and can also be used in salads, soups, buddha bowls, or grain bowls.
This whole-grain white millet can be cooked on the stovetop or in a pressure cooker. In the stovetop version, you will need more time to get the perfect texture. Electric pressure cookers can be very handy when it comes to cooking whole grains. In this recipe, I am sharing how to cook Instant Pot sorghum, which cuts the cooking time by half.
The flour can be a great substitute for gluten-free baking. Dry, uncooked sorghum grains also pop like corn and are used as a snack. I have shared how to make jowar dhani chivda earlier. My favorite way to cook sorghum is the Instant Pot method. However, I am also sharing full instructions on how to cook it on a stovetop and slow cooker.
Why will you this recipe?
- Easy to follow: The recipe is easy to follow, with clear and concise steps that are suitable for both novice and experienced cooks. It includes both Instant Pot and stovetop instructions, allowing you to choose the method that works best for you and your cooking preferences.
- Tried and tested: This tried and tested recipe ensures that you produce great results every time. It gives you the perfect taste and texture, resulting in tender and fluffy sorghum that's full of flavor.
- Versatile: Cooked sorghum is versatile and can be used in a variety of dishes, such as salads, stews, and as a substitute for rice or other grains.
- Nutritious: Sorghum is a nutritious grain that is high in protein, fiber, and antioxidants. Cooking it with water or broth ensures that it retains its nutritional value.
Related: Ragi rotti.
What is Sorghum
Sorghum was first cultivated in northern Africa and then spread to east and west Africa. It is one of the key staple foods in Africa and Asia. This pearl millet is also known to be a part of ancient Indian food. Kheer, a popular Indian rice pudding, was actually made first using jowar and milk. Millets were commonly used back in the early 14th century, and this millet pudding was sweetened with fruits or jaggery.
This grain is widely grown in several parts of the United States, including Kansas, Texas, and Colorado. Also called milo, it is the third-largest grain grown in the US.
Also known as white millet, it is a variety of millet. It is called jowar in Hindi, jola in Kannada, jonna in Telugu, cholam in Tamil, and juvar in Gujarati. Whole-grain sorghum is a great alternative to wheat if you are looking to substitute gluten, as they are naturally gluten-free. It is more commonly used in South and West India.
"Bhakri" is a variety of gluten-free flatbread made in these regions and uses millet. Jolada rotti or jowar bhakri is a popular roti that is a staple in North Karnataka and Maharashtra.
This great millet has been used in Indian cooking for many centuries. It is also called the "new quinoa." It is rich in protein (every dry cup has 20 grams) and fiber and packed with nutrients. It is also considered diabetic-friendly and helps with weight loss. Jowar has a very low glycemic index, making it very filling, and is also a rich source of vitamin B, magnesium, iron, and phosphate.
How to cook sorghum?
Step 1: Wash one cup of uncooked sorghum grains thoroughly in running water. Soak it in enough water for 4-5 hours (or overnight).
Step 2: Once the sorghum is soaked, drain all the water from it and add the soaked sorghum to the inner pot of the Instant Pot. Add 2 cups of water, salt, and olive oil. Mix well.
Step 3: Secure the lid of the IP and set it to pressure cook mode (high pressure) for 25 minutes. Press cancel and do a natural pressure release (the steam release will take 12-15 minutes in the natural release method). Open the lid and drain any excess liquid from the cooked grains. You can also use the saute setting to dry out excess moisture. Cancel saute and fluff them up using a fork before transferring them to a serving bowl.
Expert Tips
Wash the jowar thoroughly and soak it for 4-5 hours (or overnight) to get the perfect texture.
You can replace water with vegetable broth or chicken broth in this recipe.
Cooked grains are great for meal prep and can be stored in the refrigerator for up to one week in an airtight container.
This grain is easily available in any grocery store and also in online stores.
To cook it on a stovetop, add soaked grains along with 3 cups of water. Bring it to a boil, cover, and simmer for 55-60 minutes. Once the grains are cooked, drain out any excess liquid before serving.
You can cook it in a slow cooker. Use 3 cups of water for every cup of whole grain sorghum and cook on high for 4 hours.
Sweeten cooked jowar with your favorite fruits to make healthy millet pudding. You can replace the rice in South-Indian curd rice with cooked sorghum. You can also serve them with delicious butter beans for a filling meal.
Soaking versus not soaking
Soaking the whole jowar before cooking is highly recommended as it not only cooks quickly but also gives it a softer texture. Soaking also helps remove the anti-nutritional phytates and free radicals from the grain, making it easier to digest.
However, if you have not planned or do not have soaking time, pressure cook dry sorghum for 40 minutes using 3 cups of water.
FAQs
Yes. It is gluten-free and is suitable if you are on a gluten-free diet, eg. with celiac disease.
It has an earthy and nutty flavor with a chewy texture. The taste and texture can be compared to red rice or wheat berries. It is slightly chewy than brown rice.
I highly recommend soaking the grains before cooking. Soaking not only reduces the cooking time but also helps in getting the perfect chewy texture of sorghum. Soaking also eliminates the phytates from the grains, making them easier to digest.
Sorghum can be used as a replacement for grains like rice, quinoa, or couscous. Add them to grain salads for extra texture and nutrition. It can also be added to soups to make them more wholesome.
Yes. Uncooked dry sorghum pops just like corn kernels. You can pop them in a microwave, on the stovetop, or in an Instant Pot.
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How to cook sorghum in Instant Pot
Equipment
Instructions
- Wash the sorghum grains thoroughly in running water.
- Soak it in enough water for 4-5 hours (or overnight).
Instant Pot instructions:
- Once the grains are soaked, drain all the water from them and put it in the inner pot of the Instant Pot.
- Add 2 cups of water, salt, and oil. Mix well.
- Secure the lid of the IP and set it to pressure cook mode (high) for 25 minutes.
- Do a natural release of pressure (will take 12-15 minutes).
- Open the lid and drain any remaining liquid. Alternatively, put the Instant Pot in saute setting to dry the excess moisture.
- Serve immediately or cool it and store in the refrigerator.
Stovetop instructions:
- Add 3 cups of water, salt, and oil. Give it a quick stir.
- Bring it to a boil, cover, and simmer for 55-60 minutes.
- Once the grains are cooked, drain out any excess liquid before serving.
Slow cooker instructions:
- Add 3 cups of water, salt, and oil. Give it a quick stir.
- Cover the slow cooker and set it on high. Cook for 4 hours.
- Once the grains are cooked, drain out any excess liquid before serving.
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