Uttarakhand Jhangora Ki Kheer Barnyard Millet Pudding

Method

1. 1

   Wash the jhangora: Wash barnyard millet in 2 to 3 changes of water until mostly clear. The small grains settle quickly and the water above can be poured off carefully.

2. 2

   Soak for 20 minutes: Soak the washed jhangora in 1 cup water for 20 minutes. This shortens the cooking time and produces a creamier kheer.

3. 3

   Bring milk to a boil: Pour 1 litre full-fat milk into a wide heavy pot. Bring to a full boil on medium-high heat, stirring frequently to prevent scorching.

4. 4

   Add the drained jhangora: Drain the soaked barnyard millet. Add to the boiling milk. Stir immediately.

5. 5

   Cook stirring regularly: Reduce to medium heat. Cook stirring every 2 to 3 minutes for 30 to 35 minutes. The barnyard millet will absorb the milk and release starch, thickening the kheer. It will also swell to about twice its original size.

6. 6

   Watch for thickness: As the milk reduces and the millet cooks, the kheer will become progressively thicker. Stir more frequently in the final 10 minutes to prevent the bottom from scorching.

7. 7

   Add sugar: Once the kheer looks thick and the millet is fully soft (press a grain between fingers — it should mash easily), add the sugar. Stir for 3 to 4 minutes until completely dissolved.

8. 8

   Add cardamom: Add cardamom powder. Stir.

9. 9

   Add cashews and raisins: Add the fried cashews and raisins. Stir.

10. 10

    Serve warm or cold: Jhangora kheer is delicious both warm and chilled. It thickens considerably when refrigerated — loosen with a splash of milk if needed.

11. 11

    Note: Jhangora Ki Kheer is the traditional dessert of Uttarakhand made from barnyard millet — one of the eight traditional grains of the Uttarakhand hill community. Jhangora grows at very high altitudes and is also permitted during Hindu fasting days (as it is classified as a non-grain). The kheer made from jhangora has a distinctive slightly nutty, earthy flavour that rice or sabudana kheer cannot replicate. Made for Janmashtami, Navratri and all major festivals.