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Jhangora ki kheer
Barnyard millet pudding
झंगोरा की खीर: Garhwali barnyard millet pudding, slow-cooked in milk with cardamom and nuts
Jhangora is barnyard millet, a hardy grain that grows on the high fields of Garhwal and Kumaon, and this kheer is how most hill families turn it into something special. It cooks faster than rice kheer and ends up softer and silkier, with a light, nutty taste. Because millet isn't a cereal grain, it's eaten on Navratri and Ekadashi fasts, when you'll find bowls of it at temples and in homes from Rishikesh to Chamoli. It is just as good chilled the next day. Chef's tip: soak the millet for 20 minutes before cooking; it softens evenly and you won't be left with hard little grains in the pudding.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the kheer
- 2 ⅛ oz barnyard millet (jhangora or samo)rinsed and soaked 20 minutes
- 4 ¼ cups whole milk
- 1 tsp ghee
- 2 ½ oz sugar
- 4 green cardamom podsseeds crushed
To finish
- 10 almondsslivered
- 10 cashew nutshalved
- 1 tbsp raisins
- 1 pinch saffron threads (optional)soaked in 1 tbsp warm milk
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Method
0/5 doneStep 1: Drain 2 ⅛ oz barnyard millet (jhangora or samo) well. Warm 1 tsp ghee in a heavy-bottomed pan over a low heat, add the millet and stir for 2 minutes until it smells lightly nutty and the grains look dry and separate.
2 minStep 2: Pour in 4 ¼ cups whole milk, turn the heat up to medium and bring to the boil, stirring often so the milk doesn't catch.
8 minStep 3: Lower the heat and simmer for 20 minutes, stirring every couple of minutes and scraping the bottom and sides, until the millet is completely soft when pressed and the milk has thickened to a pouring-cream consistency.
20 minStep 4: Only now stir in 2 ½ oz sugar and 4 green cardamom pods. Adding sugar earlier is the common mistake: the grains stay firm and the milk is more likely to scorch. Simmer for 3–4 more minutes until the sugar dissolves.
4 minStep 5: Stir in 10 almonds, 10 cashew nuts, 1 tbsp raisins and 1 pinch saffron threads with its milk. Simmer for 1 minute until the raisins plump. The kheer thickens a lot as it cools, so take it off while it's still loose. Serve warm or chilled.
2 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 10 g
- Carbs
- 40 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jhangora ki kheer take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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Perfect for:Navratri & Durga Puja