Pearl Millet Whole Grain (Sajjalu / Bajra)500g

High-Iron Pearl Millet Whole Grain (Bajra / Kambu / Sajjalu)

This is whole unpolished grain for rice-style meals. For rotis and dosa batter, see Pearl Millet Powder (Sajjalu/Bajra).

• Ingredients: 100% Whole Unpolished Grain (Greyish-Green Oval Seeds)
• Packs: 500g, 1kg, 5kg, 25kg
• Shelf life: 12 months. Keep the pouch sealed, or move it to a dry jar, away from sunlight.
• Cook: Soak whole grains in water for 4–6 hours (or overnight) to soften.

11.6 g protein and 8.5 g fibre per 100 g. Naturally gluten-free. No additives.

HealEx Harvest Pearl Millet Whole Grain (Bajra / Sajjalu / Kambu) is one of India's ancient power foods. Packed with 8mg of iron per 100g and high-quality plant protein (11.6g), this hearty grain provides sustained warmth, energy, and muscle strength in traditional South and North Indian cuisines.

Names

• Malayalam: Kambam (കമ്പം)
• Telugu: Sajjalu (సజ్జలు)
• Tamil: Kambu (கம்பு)
• Kannada: Sajje (ಸಜ್ಜೆ)
• Hindi: Bajra (बाजरा)
• Botanical name: Pennisetum glaucum

At a glance

Food facts

• High Energy & Muscle Strength: Supplies 11.6g of protein alongside phosphorus and zinc for active muscle recovery and endurance.
• Traditional Summer Cooler (Kambu Koozh): In South India, fermented pearl millet porridge is celebrated as the ultimate natural cooling drink.

Nutrition (per 100 g)

How to use it

1. Soaking Instructions: Soak whole grains in water for 4–6 hours (or overnight) to soften.
2. Bajra Khichdi: Pressure cook 1 cup soaked Bajra with 1/2 cup yellow moong dal, ginger, and 3.5 cups water for 4 whistles.
3. Traditional Kambu Koozh: Cook soaked grains soft, mash, and ferment overnight with buttermilk, onions, and curry leaves for cooling summer hydration.