Sorghum is a major feed grain in the Southwestern part of the U.S. and is where the vast majority of the national milo production goes to. Like most of the other grains, sorghum is low in gluten, but the seeds can be milled into flour and mixed with higher gluten flours or made into flat breads, pancakes or cookies. In the Far East, it is cooked and eaten like rice, while in Africa it is ground in meal for porridge. It's also commonly brewed into alcoholic beverages. This is produced in the same manner as cane syrup, but sorghum cane, rather than sugar cane, is used.
Sorghum tends to have a thinner, slightly sourer taste than cane syrup.
Their made with lard. These are usually served at Christmas. Check our site. Before I found sorgham flour, I found whole juwar in a Indian grocery. Make a porridge of it, in other words.