Why is Bajra(Millet) most enjoyed in Winters

Pearl Millet whose scientific name is Pennisetum glaucum is popularly known as Bajra in India. Bajra is eaten as a staple crop in northern India.

While India was more attracted to follow a diet that included wheat as a staple, Bajra was left behind. Bajra went out of trend as Wheat overpowered it. In recent years, Bajra has once again had a comeback. While Baja is eaten seasonally in Northern India, it is eaten perennially in certain states such as Gujarat.

Bajra is special in many ways. It is a drought-resistant crop and therefore can grow even within regions where more water is not available. Bajra is majorly grown in Rajasthan, Gujarat, Maharashtra, Haryana, and Uttar Pradesh.

Benefits of Bajra

One of the major reasons why people have adopted using Bajra is because it is gluten-free gain. These days people have been paying much attention to what they eat and what their food contains. Apart from those who are sensitive to gluten, other people are also trying to include gluten-free food in their diet, and Bajra is one of the best options for them.

Bajra also is rich in fiber which helps improve digestion and also helps in weight loss.

Other minerals like iron, phosphorous, potassium, magnesium, and amino acids are also present in adequate amounts which helps in improving overall health.

Bajra also has a low glycaemic index and thus is ideal for for with diabetes.

The Vitamins and Minerals present in Bajra help boost immunity and therefore increase resistance to cold weather in Winter.  The commonly made dishes of Bajra are khichdi, roti, chilla, bajra puri, soup, kheer, laddoo, halwa, churma.

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