Millets fed India for thousands of years before rice and wheat took over our plates. They are drought-hardy, naturally gluten-free, and nutritionally dense.
Finger millet (ragi) is a calcium powerhouse. Pearl millet (bajra) brings iron. Little millet (samai), kodo and barnyard millet (kuthiraivali) deliver fibre and minerals with a low glycemic load.
The UN declared 2023 the International Year of Millets for good reason — and Makhanza pairs them with makhana across our cookies, mixes and meals.