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
| 1/4 cup | jhangora (barnyard millet) |
| 1 liter | full cream milk |
| 1/4 cup | sugar |
| 2 tablespoons | ghee |
| 1/4 teaspoon | cardamom powder |
| 8-10 | cashew nuts |
| 8-10 | almonds |
| 8-10 | raisins |
| 1 pinch | saffron strands |
| — | water for soaking |
Instructions
- 1 Wash the jhangora thoroughly and soak it in water for 30 minutes.
- 2 Heat ghee in a pan and roast the cashew nuts and almonds until golden brown. Set aside.
- 3 In the same pan, lightly roast the soaked jhangora for 2-3 minutes.
- 4 In a heavy-bottomed pan, bring the milk to a boil.
- 5 Add the roasted jhangora to the boiling milk and cook on low heat, stirring occasionally.
- 6 Once the jhangora is cooked and the mixture thickens, add sugar and stir well.
- 7 Add cardamom powder, saffron strands, and the roasted nuts and raisins. Mix well.
- 8 Cook for another 5-7 minutes until the kheer reaches the desired consistency.
- 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.