Grown and consumed extensively in the African and Indian subcontinent from ancient times, pearl millet is rich in phosphorus which helps cells store energy, and many other vital minerals. Often cooked in winter, pearl brings warmth to the body and increases energy levels.
Traditional Pearl millet recipes include kambu koozh, an old-time porridge from Tamilnadu and Bhakri, Roti, eaten across India, from Maharashtra to Gujarat and Karnataka.
