AI-generated image
Jhangora ki kheer
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
To finish
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).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Methi palak dhokra
A soft, spongy, low-calorie dhokra made from soaked black-eyed beans blended to a batter with fresh fenugreek, spinach and green chilli-ginger paste, lifted with fruit salt and steamed. Cut into squares and serve with green chutney as a snack or light meal.