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
Method
- Rinse the jhangora thoroughly and soak it in water for 15 minutes.
- Drain well.
- Heat ghee in a heavy-bottomed pan and lightly roast the millet for 3–4 minutes until aromatic.
- Add the milk and bring it to a gentle boil.
- Lower the heat and cook for 25–30 minutes, stirring regularly, until the millet is soft and the milk has thickened.
- Add sugar and cardamom powder and cook for another 3–4 minutes.
- Stir in the chopped nuts and raisins.
- Add saffron, if using.
- Serve warm or chilled.
Tip: If using jaggery instead of sugar, add it after switching off the heat to prevent the milk from splitting.