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. 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. I agree to be sent email.
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.
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.
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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