Jhangora Kheer
An authentic dessert recipe from Uttarakhand, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
DessertIngredients
For 4 servings
100g Jhangora (barnyard millet)
1000ml Full-fat milk
80g Sugar
3g Cardamom powder
0.5g Saffron strands
20g Almonds (blanched, sliced)
20g Cashews (halved)
15g Raisins
10ml Ghee
9 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the jhangora (barnyard millet) thoroughly in several changes of water until the water runs clear. Soak for 20 minutes, then drain.
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Bring the full-fat milk to a boil in a heavy-bottomed pan over medium heat, stirring frequently to prevent scorching at the bottom.
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Once boiling, add the drained jhangora. Stir well to prevent clumping.
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Reduce heat to medium-low and cook, stirring every 2–3 minutes, for 15–18 minutes until the millet is fully cooked and soft, and the milk has thickened considerably.
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Dissolve saffron strands in 2 tablespoons of warm milk and add to the kheer. Stir to distribute the color evenly.
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Add sugar and stir until completely dissolved. Taste and adjust sweetness.
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Add cardamom powder and mix well. Continue cooking for 3–4 more minutes until the kheer reaches a creamy, porridge-like consistency.
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In a small pan, heat ghee and lightly fry the almonds, cashews, and raisins until golden. Add to the kheer.
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Remove from heat. The kheer will thicken further as it cools.
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Serve warm or chilled, garnished with additional saffron strands and dry fruits.
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Chef's Tips
Jhangora (barnyard millet) is a traditional grain of Uttarakhand and is gluten-free with a pleasant, slightly nutty flavor.
Stir frequently while cooking to prevent the millet from sticking to the bottom of the pan.
The kheer thickens significantly on cooling — if serving chilled, add a little extra milk before refrigerating.
Jhangora kheer is traditionally made during festivals and fasting days in Uttarakhand.
About This Dish
Jhangora Kheer is a traditional dessert dish from Uttarakhand, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Jhangora (barnyard millet) is a traditional grain of Uttarakhand and is gluten-free with a pleasant, slightly nutty flavor. - Stir frequently while cooking to prevent the millet from sticking to the bottom of the pan. - The kheer thickens significantly on cooling — if serving chilled, add a little extra milk before refrigerating. - Jhangora kheer is traditionally made during festivals and fasting days in Uttarakhand.
Category
Dessert
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy