Last Updated : Mar 16,2018
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Ponk, as it is popularly known in Surat, India and surrounding areas is a variety of roasted millet available only in this part of the world. Ponk is usually available only during colder winter months, from November through February. Peak season is December and January. This dry millet is then roasted under charcoal and are beaten out from the soft shelling..The farmers encash the crop and ponk sells at Rs 200 per kilo!!
Boiled ponk seeds are one of the simplest uses. The small, corneous grains are normally desired for this type of food product and then made into porridge with water or milk.
Ponk flour- The whole grain may be ground into flour or decorticated before grinding to produce either a fine particle product or flour, which is then used in various traditional foods. The flour may be ground coarsely or finely, depending on individual preference and recipe requirement.
How to select
Ponk is delivered from the area around of Hazira to local stalls in Surat city. Ponk should be green in color and soft as a gelatinous dessert. The ponk grains should be clean, dust free and without any infestations or foul odor.
The people throng to Surat to eat freshly taken out ''ponk'' , tender Jowar cereal shed by beating the grass that has it like wheat or rice .This is mixed with fresh hot lemon pepper sev fried and it tastes great .
You can also use the ponk for making pullav, vadas and soups samosa etc.
How to store
Store ponk in an airtight container and keep it in a cool and dry place.
· Ponk is commonly eaten with the hull, which retains the majority of the nutrients. The plant is very high in fiber and iron, with a fairly high protein level as well. This makes it well suited to its use as a staple starch
· Ponk are rich in antioxidants and all sorghum varieties are gluten-free, an attractive alternative for wheat allergy sufferers.
High( above 70)
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