Nutri-cereals (Millets) like proso millet, kodo millet, little millet, pearl millet, and sorghum millet have long been a staple diet in African and Asian countries. Despite their medicinal uses, these grains have been used for decades to prepare ethnic and traditional foodstuffs such as porridge, infant foods, idli, chakli, fermented beverages, dumplings, ladoo (sweet dish), and gruel. However, their recipe differs from place to place. Although these were called the grains of God (Shri Dhanya) due to their significant nutritional values, they have been pushed back due to wheat and polished rice because these genetically modified grains are easy to cultivate with high yield and are rich in texture. However, food and beverage prepared from millets as their primary ingredients are still utilized by tribal and rural communities across Europe, Africa, Indian subcontinent, China, and Eastern Eurasia. In current era of diverse change, millets are gaining significant attention and provide global food security with nutritional and medicinal benefits. Therefore, in addition to promoting millet-based traditional cuisines more broadly, manufacturing of value-added food products on industrial scale is also an urgent need. This chapter summarizes the broad information on traditional food products developed from kodo millet, little millet, proso millet, pearl millet, and sorghum millet.