Barnyard millet, which is also known as Sanwa millet has a similar texture to that of the broken rice. It is a tiny white grain that happens to be bigger in size than semolina but is smaller than sabudana (sago), and are generally sticky. Barnyard millets generally comprise of two different species, Japanese barnyard millet, and Indian barnyard millet. They are usually rainfed crop, but also happens to be very drought resistant and has the potential of withstanding waterlogging. They are at times used for making kheer, at times it is also used for brewing beer. Moreover, they are also used as feed for cage birds, and its straw is used as a fodder for cattle. Apart from that, it is also used in many food products like porridge, cookies, cakes, etc. They happen to be a common staple in the Uttaranchal region, as it is best grown in the hilly region, and as for that matter, they have a nutty flavour with a hint of sweetness. It is generally sown in the Kharif season, ie June - July and in the rabi season September - October. Barnyard millet draws a reference in the ancient literature of India, supposedly has drawn history of cultivation in China. It’s been postulated that barnyard millet probably had been originated somewhere in Central Asia, and thereby spread from Central Asia to Europe and America.Barnyard millet flour is also available in market.
Barnyard Millet should be clean and free of dust, without any infection and foul smell.
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