{"product_id":"kambu-flakes-pearl-millet-aval","title":"Kambu Flakes – Pearl Millet Aval (Bajra)","description":"\u003ch4 dir=\"ltr\"\u003eWhat kambu flakes are\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eWhole pearl millet is cleaned, steamed and passed through rollers that press each grain flat. Nothing added, nothing stripped. The same grain, pre-cooked and flattened so it softens in minutes rather than simmering for half an hour.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eThe one that makes kanji easy\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eTraditional kambu koozh means soaking the grain, grinding it, cooking it down and often fermenting it overnight. It's excellent and almost nobody has time for it on a weekday.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFlakes collapse that into ten minutes. Simmer them in water until they break down, cool it, stir in buttermilk and salt. That's kambu koozh, made the same afternoon you want to drink it.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eHow it compares to our other flakes\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eKambu is the strongest-flavoured of the three — earthy and distinctly grainy, more assertive than jowar and different in character from ragi's dark sweetness. It's also the most warming, which is why it's traditionally a summer drink rather than a winter one.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eRagi for sweet milk bowls. Jowar for savoury poha. Kambu for kanji and koozh.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eWhy customers choose ALAI\u003c\/h4\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade from whole kambu.\u003c\/strong\u003e Nothing stripped out in the flaking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo additives.\u003c\/strong\u003e No sugar, salt, colour, preservatives or flavouring.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessed in our own unit.\u003c\/strong\u003e Our grain, our cleaning, our flaking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmall batches.\u003c\/strong\u003e Flakes stale faster than whole grain, so we don't hold long stock.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnsweetened.\u003c\/strong\u003e Buttermilk, jaggery or nothing — your call.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003eHow to use it\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eKambu koozh\u003c\/strong\u003e — simmer 1 cup flakes in 4 cups water until it breaks down, about 10 minutes. Cool completely, then stir in buttermilk and salt. Serve with raw onion and green chilli. This is what the grain is for.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eKambu kanji\u003c\/strong\u003e — same as above but thinner, 1 cup to 5 cups water, served warm with salt.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eKambu poha\u003c\/strong\u003e — rinse and drain, temper with mustard, curry leaves, onion and turmeric, fold in and cover off the heat 3 minutes. Stronger tasting than a rice poha, so go heavier on the lemon.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eUpma\u003c\/strong\u003e — dry roast 2 minutes, then add to your tempering with hot water at roughly 1 cup flakes to 1.5 cups water.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMilk bowl\u003c\/strong\u003e — soak in warm milk 5 minutes with jaggery. Earthier than the ragi version; some people love it, some don't. Try a small bowl first.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSweet koozh\u003c\/strong\u003e — cook down in water, then finish with jaggery and coconut milk instead of buttermilk.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eSame rule as the others: don't over-soak. Kambu flakes go soft fast.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eProduct details\u003c\/h4\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003e\u003c\/th\u003e\n\u003cth scope=\"col\"\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eALAI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKambu flakes (pearl millet flakes)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlso known as\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKambu aval, bajra flakes, bajra poha, sajje flakes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMade from\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole pearl millet (Pennisetum glaucum)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCleaned, steamed and roller-flaked\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% pearl millet. Nothing added.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAvailable in\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e200 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFood-grade sealed pouch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShelf life\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3 months from packing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAirtight container in a cool, dry place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFSSAI Lic. No.\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e22426306000092\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch4 dir=\"ltr\"\u003eA note on storage — read this one\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eKambu keeps less well than our other flakes. Pearl millet has a higher natural oil content than sorghum or finger millet, and flaking exposes all of it to air. Three months is the honest window, and less once opened.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eKeep it sealed and airtight, buy the size you'll actually get through, and if it smells sharp or bitter rather than earthy, don't use it. A two-minute dry roast on low restores crispness but won't fix a stale batch.\u003c\/p\u003e","brand":"Alai","offers":[{"title":"200 g","offer_id":52890645856568,"sku":null,"price":0.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1013\/0381\/2408\/files\/KambuFlakes_PearlMilletAval-200g.png?v=1788257138","url":"https:\/\/alaistore.in\/products\/kambu-flakes-pearl-millet-aval","provider":"Alai","version":"1.0","type":"link"}