Known as Jhangora in Garhwal and Maadira in Kumaon, the nutritious Barnyard Millet is a major food crop in Uttarakhand. Jangora is cooked mainly as plain rice but also in diverse local forms such as chhichhinda, kheer, ginjdi.
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Jhangore ki Kheer
- Jhangora – 500 gms
- Sugar – 200 gms
- Milk – 2 Lts
- Cashewnuts – 50 gms
- Raisins – 50 gms
- Chironji – 100 gms
- Kewara essence – 2-3 drops.
- Wash and soak Jhangora in water for 1 hour.
- Boil Milk.
- Add Jhangora and stir well to avoid lumps.
- Add sugar and cook till it done.
- Add kewara essence and mix well.
- Garnish with Raisins, Cashewnuts, and Chironji