Jhangora ki Kheer

झंगोरा की खीर

Traditional sweet from Kumaon & Garhwal, Uttarakhand

Also spelled: jhangore ki kheer, sanwa kheer, barnyard millet kheer

A pudding made from jhangora, the barnyard millet that grows across the hills, simmered slowly in milk instead of rice. It is lighter than rice kheer and often eaten on fasting days, finished with cardamom and a few nuts.

Ingredients

  • •Jhangora (barnyard millet), 1 cup
  • •Full-fat milk, 1 litre
  • •Sugar, to taste
  • •Cardamom, chopped almonds and cashews

How it's made

  1. 1Rinse the jhangora well.
  2. 2Bring the milk to a boil, add the millet and simmer on low, stirring often, until the grains swell and soften.
  3. 3Sweeten to taste and add cardamom.
  4. 4Cook until creamy, garnish with nuts, and serve warm or chilled.
This recipe is a general reference written for readers who want to know the dish. Quantities are to taste and every household cooks it a little differently.