DRY PONK (SHAHI VARIYALI)

Dry ponk (shahi variyali) is dried tender sorghum kernels preserved for traditional cooking and snacks. it has a mild, nutty flavor and versatile uses.

Soak dry ponk in water and pressure-cook for 2 whistles, then cool and dry it with a clean cloth before using. alternatively, you can steam it as dhokla or roast it with spices.

Dry ponk is best served mixed with lemon juice and a variety of sev. you can also make ponk vada from steamed ponk, prepare chivda with dry fruits, or use the ground flour to make sheera.

Yes, dry ponk can be steamed as dhokla, roasted with fennel and coriander seeds as a mouth freshener, made into chivda with dry fruits, or ground into flour for sheera.

Dry ponk is a good source of complex carbohydrates and dietary fiber. it is low in fat and helps keep you warm and healthy, making it a wholesome traditional grain option.

Store dry ponk in a cool, dry place. after opening, keep it in an airtight container to maintain freshness and prevent moisture.

Dry ponk has a shelf life of 12 months from the date of packing when stored as instructed. it is best consumed within 6 months for optimal flavor.

No, dry ponk is made from 100% shahi variyali (tender sorghum), cleaned, sun-dried, and packed without any added preservatives or artificial colors.

Dry ponk is available in two sizes: 500 grams and 1 kilogram. you can select your desired weight at purchase.

Yes, dry ponk is excellent for traditional delight recipes and can be used in a variety of ways including cooking, steaming, roasting, and flour preparation.