Sorghum millet, commonly known as Jowar or Jola in India, is widely cultivated across Asia and Africa. Sorghum has a bitter flavor and a brownish hue. This versatile millet is used for bhakri or popcorn. It is gaining more attention due to its potential use in a variety of foods such as roti, khichri, bhakri, dalia, and shakkarpara, as well as in fermented foods, extruded snacks, and innovative gluten-free recipes. Beyond food, sorghum is also being explored for unconventional uses such as malt production, brewing, animal feed, and bioethanol. It is rich in starch and holds significant industrial potential. The chapter systematically explores starch isolation techniques from sorghum grains, contrasting wet and dry extraction strategies in terms of efficiency, purity, and sustainability. Subsequent modification techniques, including enzymatic, chemical, and physical modifications, have been thoroughly examined to elucidate their impact on sorghum starch qualities, such as pasting, digestibility, gelatinization, and retrogradation, in order to satisfy the requirements of various industrial applications.