Kangni
Kangni
From Pabo, Pauri Garhwal
3,800 ft
Foxtail millet from the sun-baked slopes of Pauri Garhwal. One of the oldest cultivated grains in the Himalayas. Light, easy to digest, and quick to cook. Makes excellent upma, pulao, and porridge. The everyday millet for modern kitchens.
₹169per 500gIn stock
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Origin
- Village
- Pabo, Pauri Garhwal
- Altitude
- 3,800 ft
- Harvest
- October 2025
- Cluster
- Pabo Millet Revival Group
- Water Source
- Rain-fed hillside terraces
- Batch
- UK-2025-10-KFM
Origin Region
Nutrition (per 100g, raw)
Energy331 kcal
Protein12.3 g
Carbs60.9 g
Fiber8 g
Fat4.3 g
Iron2.8 mg
Source: IFCT 2017 / IIMR Hyderabad
How to Cook
Soak: 15–20 minutes (optional)
Cook time: 15 minutes
- Rinse well until water is clear.
- For pulao: sauté with ghee, cumin, veggies, then add 1:2 water and cook 15 min.
- For upma: dry roast, then cook like rava upma with veggies.
- For porridge: cook with milk, jaggery, and cardamom.
Tips
💡 Cooks much faster than other millets — don't overcook.
💡 Excellent rice replacement for weight-conscious diets.
💡 Toast lightly before cooking for a nuttier taste.
Tested. Not just claimed.
Every batch is independently lab-tested before packaging.
✓Moisture Content: 10.8% (safe <14%)
✓Pesticide Residue: Not Detected
✓Heavy Metals: Within safe limits
Lab: Arbro Pharmaceuticals, Delhi (NABL) (NABL accredited)