shade dry the sprouted sorghum for 2 days but laying it on a cloth in an airy place. If using unsprouted sorghum, then jump to next step.
once its completely dry, lightly roast it in a heavy bottom pan. Turn off the stove as soon as you hear the first cracking sound.
transfer to a plate and don't leave it in the pan to ensure sorghum stops cooking further. If its gets roasted too much, then the milk might get a burnt taste.
this roasted sorghum can be stored in airtight glass jars for 3-4 weeks (or 2 months in the fridge) and used to make milk when required.
soak this roasted sorghum in 1 cup water for 1 hour
drain this water and transfer the sorghum in a blender with 1/2 cup water
blend to form a coarse powder, and then add the remaining 1.5 cups of water
keep the bowl on the counter, place a sieve on top and then keep the cheese cloth on top of the sieve.
pass the blended sorghum through this. hold the cloth together and squeeze all the milk.
sorghum/jowar milk is ready.
you can store this in the fridge for 2-3 days.