There’s a lot of talk about Sorghum grains that have recently gained popularity. But not many people know how to cook sorghum and what the possibilities are.
Growing up in India, I am not new to this grain, and I can show you the tips and tricks that let you create your own recipes with this wonder grain.
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What is Sorghum? It is one of the staple foods in India and Africa, with a hearty texture and a mild, nutty flavor. It pops just like corn and is used in various recipes like cereals, pilafs, and salads.
With the recent surge in popularity across the United States, you can find it alongside grains like bulgur and quinoa at your grocery store.
Shortly, I plan to share sorghum upma a.k.a Jowar upma, prepared with cooked sorghum.
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Why cook with sorghum
For starters, the list of nutrients from sorghum millet is quite impressive and needs no other reason to include it in our diets. Some of them being… Protein, Vitamin B6, Calcium, Iron, Magnesium, Niacin, Phosphorus and Potassium
Sorghum is low in sodium and gluten-free, so people with celiac disease or gluten intolerance can use sorghum to enjoy their favorite treats without any adverse reaction.
That said, I am sharing three different ways to cook sorghum today, and I hope that this will really help you explore the delightful possibilities.
Soak or no soak sorghum
Soaking the sorghum grains overnight helps in getting a better texture and a greatly improved cooking time. Soaking makes them softer and easier to chew.
I have tried both ways in my recipes and can tell with certainty that soaking them for about 6 hours gets us the best results. I soaked them overnight or 6 hours in water and then cooked them in a pressure cooker.
Without soaking, it takes about 1 hour on the stovetop to get a similar, soft texture. Likewise, it takes about 35 minutes with an instant pot without soaking. O, the final decision for me was rather obvious...soak it for 6 hours before cooking.
3 methods to cook sorghum
You can cook Sorghum (Whole grain or pearled) on the stove, in a pressure cooker, or an Instant Pot. You will end up with a soft, hearty grain that you can substitute for couscous, quinoa, rice, or other grains.
For stovetop preparation, allow plenty of time for the grain to cook.
Stovetop method
In a medium saucepan, add sorghum to water. Bring to a boil, reduce to a simmer and let cook for approximately 1 hour or until the sorghum is tender. Stir occasionally; add more water if needed. Drain any remaining liquid and serve.
Pressure cooker method
Soak the sorghum overnight and rinse them well. Add 2 ½ cups water to soaked and drained sorghum. Place the pot inside the pressure cooker and cook for up to 5 whistles. Then switch off the heat and let it sit until the pressure is released.
Instant pot method
Place the rinsed sorghum inside the inner pot, add 2 ½ cup water, salt, and ½ teaspoon of oil (optional) and cover with a lid and cook for 30- 35 minutes under high pressure. Wait for the Natural Pressure Release (NPR), which is when the silver button on the lid drops.
Drain the sorghum into a small sieve colander. Rinse it well and fluff with a fork.
Recipe FAQ’s
This gluten-free grain goes by different names in different parts of India. Some of the popular names are “Jowar,” “Jola,” and “Cholam.”
Sorghum has a mild, earthy flavor. Its texture and flavor are similar to wheat berries.
Storing suggestion
Sorghum is simple to cook and adds a hearty, nutty flavor to foods. You can make it ahead and store it in the refrigerator to add to recipes. For best results, use the cooked sorghum immediately. However, Sorghum does store well for up to a week inside the refrigerator.
If you like millet recipes check out my Barnyard millet dosa and Proso millet Upma recipe.
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📖 Recipe
How To Cook Sorghum
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup whole white sorghum
- 2 ½ cup water
- ½ teaspoon salt
Instructions
Stovetop method
- In a medium saucepan, add sorghum to water. Bring to a boil, reduce to a simmer and let cook for approximately 1 hour or until the sorghum is tender. Stir occasionally, add more water if needed. Drain any remaining liquid and serve.
Pressure cooker method
- Soak the sorghum overnight and rinse them well. Add 2 ½ cup water to soaked and drained sorghum. Place the pot inside the pressure cooker and cook for up to 5 whistles. Then switch off the heat and let it sit until the pressure is released.
Instant pot method
- Place the rinsed sorghum inside the inner pot, add 2 ½ cup water, salt and ½ teaspoon of oil (optional) and cover with a lid and cook for 30- 35 minutes under high pressure. Wait for the Natural Pressure Release (NPR), which is when the silver button on the lid drops.
- Drain the sorghum into a small sieve colander. Rinse it well and fluff with a fork.
Notes
- I suggest you soak the sorghum millet at least 4 hours prior to cook.
- Addition of salt while cooking is optional. you could also add it after it's cooked.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Abby says
When you soak the sorghum overnight, do you leave it on the counter or soak it in the fridge? Thanks!
Uma Raghupathi says
Hi Abby, Leave it on the counter.
Janelle says
if you soaked it over night do you still need to add 2.5 cups water and cook 30-35 min in instant pot?
Uma Raghupathi says
Yes
Lin says
Can you please clarify time to took in InstantPot? The articles says 30-35 but the printed recipe card says 20-25?
Thank you!
Uma Raghupathi says
Sorry for the confusion. Cook for 35 minutes.
Sasmita Sahoo says
Very informative post here!
Millets are much popular these days. And yes, cooking millets perfectly One must know all the tips and tricks. Here are all the details regarding sorghum...
Uma Raghupathi says
Thanks
Priya Srinivasan says
Such a useful post on how to cook sorghum. I have only used the pressure cooker to cook, would love to try IP next time.
Avin Kohli says
Thanks to your detailed post I feel more confident in cooking with Sorgham. Thanks for sharing.
Monica says
I don't understand what you mean by 5 whistles. I have a stovetop pressure cooker that little thing on the top rocks & you time it for so many minutes. How long should it rock?
Sapana Behl says
I have always been skeptical to use sorghum. Thanks to your informative post, I will now confidently use them in my kitchen.
Pavani says
I love trying different millet and grains. This is such a helpful post and I can't wait to try sorghum soon.
Hayley Dhanecha says
We love cooked sorghum in many recipes, packed with goodness and wholesome. Thanks for sharing both methods with us.
Vandana says
It's good that people are getting more aware about these ingredients which were such an important part of the meals of our grandparents. Thanks for sharing this post, I will also make sorghum a regular part of my meals.
Bless my food by Payal says
Rightly said that people aren't much aware about the right ways to use millets. As these grains have started gaining popularity, a detailed guide is much needed and this post has done the job, beginning with Jowar. Great post indeed.