Jhangora kheer
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A creamy pudding of barnyard millet (jhangora) cooked in milk with sugar and cardamom.
Region: UttarakhandOccasion: Festivals, fast days and family celebrationsTime: 45 minServes: 4Vegetarian
Ingredients
- ½ cup jhangora (barnyard millet), washed
- 1 litre full-fat milk
- ½ cup sugar
- 4 green cardamoms, powdered
- 1 tbsp ghee
- 2 tbsp chopped almonds and raisins
Method
- Heat the ghee and roast the jhangora for 2–3 minutes.
- Add the milk and bring to the boil, stirring.
- Simmer on low heat for 25–30 minutes, stirring often, until the millet is soft and the milk thickens.
- Add sugar and cardamom and cook for 5 more minutes.
- Add the nuts and raisins and serve warm or chilled.
History
Jhangora is a hardy millet of the hills that was once eaten in place of rice in many villages of Uttarakhand.
Significance
Jhangora kheer is made on festivals and fast days, and the millet’s revival has brought the dish to restaurants and city homes.