Pearl Millet Malt (Kambu Malt)

Sprouted Pearl Millet Malt (Kambu Malt) — kambu soaked for eight to twelve hours, germinated until a tiny shoot appears, sun-dried, roasted and milled. Sprouting activates the grain's own enzymes, which is why malt tastes naturally sweet with no sugar added, and why the porridge pours thinner at the same solids.

Key Benefits

• Soaked, sprouted, sun-dried and roasted — a genuine malting process, not simply roasted flour.
• Sprouting develops the grain's own sweetness, so there is no added sugar.
• Naturally rich in iron — 6.0–8.0 mg per 100 g.
• High in dietary fibre — 9–11 g per 100 g.
• Two or three ingredients only — no maltodextrin, no milk solids, no artificial flavour.

Nutritional Information

Indicative values for sprouted pearl millet malt. Figures printed on pack come from our own lab analysis of that lot.

How to Prepare

• Always slurry in cold liquid first. Mix 2–3 tbsp with 3–4 tbsp cold water to a smooth paste
• Add 200 ml hot milk or water while stirring continuously
• Cook 2–3 minutes on low until it thickens and the raw smell goes
• Sweeten with jaggery or dates off the heat
• Cold version: cook, cool fully, then whisk with buttermilk, salt and a pinch of cumin — excellent in a Chennai summer

Storage Instructions

• Airtight container in a cool, dry place. Best quality within 3–4 months.
• Pearl millet malt keeps less well than ragi malt — the same high natural fat that makes kambu nourishing is what limits its life.
• Malts are strongly hygroscopic because sprouting creates simple sugars. They cake fast if moisture gets in.
• Use a completely dry spoon every single time and close the lid immediately.
• Refrigerate during monsoon.

Certifications & Compliance

• FSSAI licensed food business — licence number displayed in our website footer.
• Made in small batches from our own traditional-variety grain.
• No maida, no added sugar, no preservative, no artificial colour or flavour.
• Organic certification: PGS-India / NPOP (certificate available on request).

Frequently Asked Questions

What is the difference between kambu flour and kambu malt?
Flour is simply milled grain. Malt is germinated, dried, roasted and then milled — naturally sweeter and easier to digest.

Is there any sugar in this?
None added. Any sweetness comes from the sprouting process itself. Add jaggery to taste.

Why did it clump in the jar?
Malt powders absorb moisture readily. Use a completely dry spoon, close the lid straight away, and refrigerate during monsoon.