NULLProso millet starch suspensions (30%, W/V) were subjected to UHP treatment at 150, 300, 450 and 600 MPa for 15 min in order to produce a modified starch for food applications. Besides, the UHP-gelatinized starch gels were stored at room temperature for 192 h and the recrystallization characteristics were investigated during the storage time. The gelatinization extent of starch was increased with the increase in pressure level and the starch was fully gelatinized at 600 MPa. The XRD patterns showed that the UHP at 600 MPa converted the A-type crystals to the B-type. The DSC data revealed an increase in gelatinization temperatures and a decrease in gelatinization enthalpy after treatment at 150-450 MPa. Pasting property analysis showed that trough and final viscosity, pasting temperature and peak time were decreased; however, peak and breakdown viscosity were decreased with the increase in pressure level up to 600 MPa. UHP treatment resulted in a higher swelling capacity and solubility at a relatively low temperature. XRD and DSC were also used to monitor retrogradation through the growth of diffraction peaks of the recrystallized starch and the increase in the melting enthalpy. The extent of retrogradation was plotted as a function of the storage time.