Gauraj Foxtail Millet, also known by various regional names such as Kauni, is a highly nutritious and versatile grain sourced from the nutrient-rich soils of Uttarakhand.

Uses

• There are a few ways to get the most out of cooking foxtail millet seed-
• Use Gauraj Foxtail Millet to prepare savory dishes like khichdi, upma, or pulao.

1. Soak before using-Soak the millet in 3-4 times the amount of water or at least 6 hours, swishing your fingers through the bowl or swirling it before straining until the water runs clear. Soaking the millet overnight ensures that you break down the phytic acid which is responsible for impairing nutrient absorption.
2. If not soaking, toast– While some cooks prefer to wash their millet, some don’t – and in that case, you can toast the millet in a sauté’ pan before you start cooking to bring out a subtle level of nuttiness to their flavour profile.
3. Add more liquid to change the texture- You can also prepare foxtail millet with a lighter, looser texture similar to couscous or make it into a porridge. Use 2:1 ratio of water to millet.
4. Pressure Cook– Soak Foxtail millet in water and then pressure cook for couple of whistles. Once cooked, the millets should be grainy. Use 2:1 ratio of water to millet for fluffy texture and 3:1 ratio for a softer consistency.
5. The boiled millet can be served with Dal, curry or chutney/pickle.
6. U can add boiled millet with vegetable stir-fry