Infrared (IR) radiation finds diverse applications, notably as a heat source, making it increasingly crucial for numerous food processing tasks. As a component of solar radiation, IR historically caused unregulated heating. However, artificial IR sources now emit tailored wavelengths—Near, Mid, or Far IR—with enhanced control over operational parameters. It offers significant advantages in food processing by providing precision and energy-efficient methods. Millets, being highly nutritious grains, require careful processing to preserve their quality and nutritional value. It can help in maintaining the desired properties of millets without overcooking or damaging them e.g., kodo millets IR heating improved amylose content and reduced tannic content. Additionally, IR spectroscopy has found significant applications in millet processing, serving as a robust analytical tool for quality control, compositional analysis, and process monitoring e.g., a portable IR based hand handle equipment developed for measuring the protein content. Harnessing IR radiations for millets processing not only enhances efficiency but also contributes to sustainability by lowering energy usage and minimizing waste. As the demand for nutritious and sustainable food options grows, integrating IR technology into millets processing holds great promise for enhancing food quality while minimizing environmental impact. This innovative approach signifies a promising direction for improving the quality and sustainability of millets processing in the food industry.