Millets, often referred to as ‘nutri-cereals’, are resilient, drought-resistant crops with immense potential for addressing global challenges such as food insecurity, malnutrition, and environmental sustainability. This chapter explores their agronomic, nutritional, and functional benefits, underscoring their pivotal role in achieving Sustainable Development Goals (SDGs) like zero hunger, good health, and climate action. Millets are nutrient-rich, providing essential macro- and micronutrients, including carbohydrates, proteins, lipids, vitamins, and minerals, while also offering functional benefits through bioactive compounds and dietary fibres. Despite these advantages, the presence of antinutritional factors (ANFs), such as phytic acid and tannins, impacts mineral bioavailability and nutrient absorption. The chapter delves into various conventional processing methods (e.g. decortication, roasting, fermentation, and malting) and their effects on improving digestibility, reducing ANFs, and enhancing sensory qualities. It also introduces modern, sustainable approaches, including microwave processing, high-pressure processing, cold plasma, and pulsed electric fields, which aim to optimize nutritional properties, extend shelf-life, and reduce lipid degradation. A comparison of conventional and novel methods highlights the need for integrated approaches to maximize millet utilization. It emphasizes future research on minor millets and public awareness initiatives to unlock the full potential of this climate-resilient superfood.