Jhangora ki Kheer
A creamy pudding made by simmering jhangora (barnyard millet) in milk with sugar and cardamom, served at festivals and religious occasions in Garhwal.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Heavy-bottomed pan
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 7 g
- carbs
- 30 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 210 kcal
Instructions
- 1
Rinse the jhangora (barnyard millet) well in water until it runs clear. Drain the water completely.
- 2
Heat ghee (clarified butter) in a heavy pan. Gently fry the jhangora for 2 minutes.
- 3
Add the milk and bring it to a gentle boil. Stir well to prevent sticking.
- 4
Turn the heat down to low and simmer for 20–25 minutes. Stir often until the millet softens and thickens.
- 5
Add the sugar. Stir well until it dissolves completely.
- 6
Add the crushed cardamom. Keep simmering for 5 more minutes.
- 7
Stir in most of the almonds and raisins. Keep a few aside to decorate later.
- 8
Simmer gently until the kheer (sweet pudding) becomes creamy and pourable.
- 9
Take the pan off the heat. Leave it to rest for 10 minutes, as it thickens while cooling.
- 10
Scatter the saved nuts over the top. Serve warm or chilled.
Chef's tips
Stir often because jhangora easily sinks and sticks to the bottom. Keep the pudding slightly runny while hot, as it thickens as it cools.
Ingredient substitutions
- full-fat milk → a mix of milk and condensed milk for extra richness
Storage
Refrigerate for up to 2 days in a covered container.
Reheating
Reheat gently on the stovetop with a splash of milk to loosen.
Common mistakes to avoid
- •Skipping the rinse, which leaves behind a starchy taste
- •Cooking over high heat, which burns the milk
Serving suggestions
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