KANGANI / कंगनी

• Packed with protein and fibre
• Millets are gluten-free with a low glycemic index
• It’s rich in prebiotic dietary fibre that supports good bacteria in the digestive system
• It contains minerals such as magnesium with a low sugar content
• Can be used in porridge, baked goods, and soups
• Shelf life: 9 months
• Being heat-tolerant, climate-resistant, and requiring less water, millets are an environment-friendly choice

Kangani, also known as foxtail millet, is a small, round grain with a mild flavor and slightly chewy texture. It is a good source of protein, fiber, vitamins, and minerals, and is also gluten-free.

Kangani has many health benefits, including:

• High in nutrients: Kangani is a good source of protein, fiber, vitamins, and minerals, including iron, calcium, magnesium, and phosphorus. It is also a good source of antioxidants, which can help to protect the body from damage caused by free radicals.
• Gluten-free: Kangani is a good choice for people with celiac disease or gluten intolerance. It does not contain any gluten, so it is safe to eat for people who must follow a gluten-free diet.
• Good for digestion: Kangani is a good source of fiber, which can help to improve digestion and prevent constipation.
• May help to control blood sugar levels: Kangani has a low glycemic index, meaning that it does not cause a sudden spike in blood sugar levels after eating. This makes it a good choice for people with diabetes or prediabetes.
• May help to reduce cholesterol levels: Kangani contains soluble fiber, which can help to reduce cholesterol levels in the blood.

Kangani can be consumed in a variety of ways. It can be cooked like any other grain, and can be used to make dishes such as porridge, khichdi, and upma. Kangani can also be ground into flour and used to make pancakes, waffles, and other baked goods.

Here are some ideas for how to use kangani in your cooking:

• Kangani porridge: Kangani porridge is a nutritious and delicious breakfast or snack. To make kangani porridge, simply cook kangani in water or milk until it is thickened. You can then add your favorite toppings, such as nuts, seeds, fruits, or honey.
• Kangani khichdi: Kangani khichdi is a simple and nutritious dish made with rice, kangani, and spices. Kangani khichdi is often made for people who are sick or recovering from an illness, as it is easy to digest and provides the body with essential nutrients.
• Kangani upma: Kangani upma is a popular South Indian breakfast dish. To make kangani upma, simply cook kangani in water or broth until it is soft. Then, add vegetables, spices, and herbs to taste.
• Kangani flour pancakes: Kangani flour pancakes are a healthy and gluten-free alternative to traditional wheat flour pancakes. To make kangani flour pancakes, simply combine kangani flour with water, eggs, and milk to form a batter. Then, cook the pancakes on a hot griddle until they are golden brown.

Kangani is a versatile and nutritious grain that can be enjoyed by people of all ages. It is a good choice for people with celiac disease or gluten intolerance, as well as people who are looking for a healthy and delicious addition to their diet.