Pearl millet is a high-energy cereal that contains carbohydrates, protein, and fat, rich in vitamins B and A, high in calcium, iron, and zinc, and also contains potassium, phosphorus, magnesium, zinc, copper, and manganese.Kambu millet is best suited for cooked applications such as boiling and can be cooked like quinoa, simmered in boiling water, and then left to cool. Whole-grain millet can also be used in place of rice in dishes like biriyani, used in hamburgers and meatballs, or dry-roasted for a nuttier flavor. Kambu millet is often milled, then ground into a flour. In West Africa, it is used to make t , which is a traditional porridge that is cooked with tamarind, lemon, wood ash, or potash. The porridge is allowed to cool and thicken and is served with a vegetable relish. In India, Kambu millet flour is used to make flatbreads called rotis or chapatis. Kambu millet pairs well with coriander leaves, cumin seeds, turmeric, garam masala, green chilies, ginger, lentils, garlic, onions, bok choy, carrots, and apples. It will keep up to two weeks when stored in a cool, and dry place in an airtight container. It can also be stored as flour in the freezer up to six months in a plastic bag.