Jhangora ki Kheer

Jhangora ki Kheer

Jhangora ki Kheer

Veg

Barnyard millet pudding — jhangora (barnyard millet) rinsed and simmered slowly in full-fat milk until the millet grains are tender and the milk has thickened into a creamy, slightly sticky pudding, sweetened with sugar or jaggery and perfumed with cardamom. Jhangora has a fine, slightly gelatinous texture when cooked in milk — it thickens more aggressively than rice, producing a pudding that is denser and richer than rice kheer. A festive Garhwali and Kumaoni dessert, eaten at Harela, Makar Sankranti, and weddings.

Cuisines

Himachali Kumaoni Garhwali

Best for

Dinner Snacks

Recipe

Prep: 10 min Cook: 45 min Total: 55 min 2-3 servings

Ingredients

Barnyard Millet 1/4 cup Barnyard Millet
Milk 1 liter Milk , full cream
sugar 1/4 cup Sugar
ghee 2 tablespoons Ghee
cardamom 1/4 teaspoon Cardamom , powder
Cashew 8-10 Cashew , nuts
Almond 8-10 Almond , chopped
Raisin 8-10 Raisin
Saffron 1 pinch Saffron , strands
water — Water , for soaking

Instructions

  1. 1 Wash the jhangora thoroughly and soak it in water for 30 minutes.
  2. 2 Heat ghee in a pan and roast the cashew nuts and almonds until golden brown. Set aside.
  3. 3 In the same pan, lightly roast the soaked jhangora for 2-3 minutes.
  4. 4 In a heavy-bottomed pan, bring the milk to a boil.
  5. 5 Add the roasted jhangora to the boiling milk and cook on low heat, stirring occasionally.
  6. 6 Once the jhangora is cooked and the mixture thickens, add sugar and stir well.
  7. 7 Add cardamom powder, saffron strands, and the roasted nuts and raisins. Mix well.
  8. 8 Cook for another 5-7 minutes until the kheer reaches the desired consistency.
  9. 9 Serve warm or chilled as per preference.

Tips

For a richer taste, you can add a few drops of rose water or kewra essence before serving.