Jowar is a well-known variety of sorghum, primarily cultivated in the Pandharpur region of Maharashtra, India. This traditional grain is valued for its resilience to dry climates and its nutritional benefits, including high fiber, protein, and essential minerals like iron and phosphorus. Pandharpuri Jowar is often used to make bhakri (a type of flatbread) and other regional dishes, known for its slightly nutty flavour and ability to keep one full for longer periods. It is also gluten-free, making it a popular choice for those with gluten sensitivities and for promoting a healthy diet.