Recipe: Jhangore Ki Kheer | Uttarakhand

Made with jhangora, or barnyard millet, this traditional Uttarakhandi kheer turns a humble local grain into a creamy festive dessert. It is prepared across the Garhwal and Kumaon regions and is also enjoyed during pujas and special occasions.

Prep time: 15 mins | Cook time: 35 mins | Servings: 4

Ingredients

• ½ cup jhangora (barnyard millet)
• 1 litre full-fat milk
• ½ cup sugar or ¾ cup grated jaggery
• ¼ tsp cardamom powder
• 1 tbsp ghee
• 2 tbsp chopped almonds
• 2 tbsp chopped cashews
• 1 tbsp raisins
• A few strands of saffron, optional

Get the ingredients here

Method

1. Rinse the jhangora thoroughly and soak it in water for 15 minutes.
2. Drain well.
3. Heat ghee in a heavy-bottomed pan and lightly roast the millet for 3–4 minutes until aromatic.
4. Add the milk and bring it to a gentle boil.
5. Lower the heat and cook for 25–30 minutes, stirring regularly, until the millet is soft and the milk has thickened.
6. Add sugar and cardamom powder and cook for another 3–4 minutes.
7. Stir in the chopped nuts and raisins.
8. Add saffron, if using.
9. Serve warm or chilled.

Tip: If using jaggery instead of sugar, add it after switching off the heat to prevent the milk from splitting.