Weight loss Sorghum Flour - Jowar Atta

Jowar, also known as Sorghum, is a nutrient-rich millet native to India and a wholesome gluten-free alternative to wheat. With its low Glycemic Index, it supports better blood sugar management. Packed with dietary fiber, it promotes easy digestion while keeping you full for longer.

Jowar

Naturally gluten-free and easy to digest, Jowar Atta is perfect for wholesome, everyday cooking and baking.

Taste & Versatility
Mild, slightly sweet flavor makes it a great choice for cookies, muffins, and quick breads.

Use as an alternative to regular flour for flatbreads, wraps, and pancakes.

Cooking Ideas
- Gluten-Free Rotis & Wraps: Make soft jowar flatbreads to pair with curries or use as tortilla-style wraps.

- Savory Crepes (Jowar Dosa): Combine with water and spices for a light, crispy crepe. Serve with chutney and lentil soup for a complete meal.

- Flavor Boost: Add chopped onions, green chilies, ginger, and fresh herbs to your batter or dough for an extra kick.

- Sweet Treats: Try jowar pudding by cooking the flour with ghee, jaggery (or coconut sugar), roasted nuts, and warming spices.

Gluten-free grain can be enjoyed by those with gluten sensitivities or celiac disease.

It is rich in dietary fiber, which helps improve digestion and keep you full for longer.

Jowar atta provides an even release of energy throughout the day, making it an excellent choice for breakfast or lunch.

It is easily digestible due to its high starch content.
Jowar contains a high level of vitamins, minerals, and antioxidants that are essential for overall health and well-being.

It also provides a healthy dose of calcium, iron, potassium, and phosphorus, which are important for maintaining strong bones and teeth.

Store in a cool and dry place to maintain its freshness and taste.

Avoid exposure to direct sunlight or heat, as it may cause the atta to spoil.

Keep the packet tightly sealed after use to prevent any moisture from getting inside.

- It is best before 3 months from the date of packaging.