Wash and soak the jowar for up to 8 hours.
Pressure cook with three times the water until the kernels are tender.
- Divide the cooked jowar into two portions and transfer one portion to a bowl.
While the jowar is still warm, add shredded jaggery and ghee.
Mix well until the jaggery melts and coats the grains evenly.
Enjoy warm or at room temperature.
To the remaining jowar, add salt, sugar, red chilli powder, and lemon juice. Mix well.
Heat oil in a kadai and add mustard seeds.
Once they begin to splutter, add the seasoned jowar.
Cook for a few minutes, stirring gently to allow the flavours to meld.
Garnish with finely chopped coriander and serve warm.