Bajra is a gluten-free, high-energy, fibre-rich millet seed with a greyish colour. To manufacture multigrain flour, Bajra is combined with Juwar and Chana. In India, Bajra flour is commonly used to make Bhakri (flatbread). This grain can be cooked like quinoa or rice, ground into flour, or popped like popcorn in its whole form. It's also made into syrup, which is used to sweeten a variety of processed goods. Sorghum is a cereal grain grown in many parts of the world.