SVEX Kambu (Pearl) Millet – 500g
$1.47
- Known as pearl millet and widely grown food
- Usually grounded into flour for bread and porridges
- It have mild, nutty and sweet flavour with a mild bitter taste
- Gluten free
- Contains high calcium, proteins and low glycemic index (GI)
Description
Kambu or pearl millet is one of the most widely grown millet and usually grounded into flour and used in bread and porridges. Pearl Millet have a mild, nutty and sweet flavour with a mild bitterness taste. It also can be found in whole-grain form, cooked like quinoa and it is gluten-free. Simply serve it with vegetables, salad like how you have your quinoa or it can be your rice replacement by having it with your curry or chutney or even fry it like your regular fried rice.
Additional information
| Weight | 0.5 g |
|---|
Shipping & Delivery
Shipping & Delivery
All your orders will be dispatched within two working days of placing the order. Depending on your location, the delivery time might vary from 2 to 9 working days. We will always look at the most efficient way to deliver your order before time.
- Sometimes, deliveries can be affected by factors beyond our control, including but not limited to, unexpected travel delays from our courier partners due to weather conditions or any political disruptions or strikes.
- You will have to pardon us for such occurrences. We will notify you proactively if there are any such issues.
Related products
SVEX Rice Flakes Medium (500g)
Rice Flakes commonly known poha in Hindi, is rice which is flattened into flat, light, dry flakes originating from the Indian subcontinent. Rice is parboiled before flattening so that poha can be consumed with very little to no cooking. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thickness of the flakes varies between almost translucently thin (the more expensive varieties) to nearly four times thinner than a normal rice grain.
This easily digestible form of raw rice, Poha can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices. It can be reconstituted with hot water to make a porridge or paste, depending on the proportion of water added
