Dry Land Crop 

Sorghum is traditional staple food of the dry land regions of the world, a warm season crop, resistant to pest & diseases, highly nutritious and a climate compliant.


It ranks fifth in cereals produced world-wide, important for millions of people especially in semi arid regions, playing a crucial role in the world's food economy.


Sorghum grains act as a principal source of protein, vitamins, energy and minerals. It has nutritional profile better than rice. 


Sorghum is also rich in potaccium, phosphorus and calcium with sufficient amount of iron , zinc and sodium. 


Owing to these properties Sorghum is being targetted as a means to reduce malnutrition globally. It helps to control heart problems, obesity and arthritis. 


Sorghum vermicelli - 1/2 cup,  Sugar - 1/4 cup  Milk - 1/2 cup


Fry vermicelli, cashew nuts and other dry fruits with fat. 


Boil water and milk, then add roasted vermicelli, After it is half cooked, add sugar and stir slowly for 10-15 minutes until it is cooked.


Add cardamom powder and decorate with cashew nuts and other dry fruits. Serve hot as a traditional sweet. 


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