Jhangora Ki Kheer: A Heritage Dessert of Doon Valley
Located deep in the green recesses of Doon Valley, Dehradun food culture draws heavily from Garhwal and Kumaon cuisines. Dehlis about finding tourist that come to visit the local bakers. But the spirit of Dehradoon food lies in traditional Garhwali kitchen and getting to find Jhangora ki Kheer as a most-delicious dessert.
A royal sweet dessert of a perfect amalgamation of rich and healthy made with Jhangora (Barnyard Millet), Milk, Sugar & Dry Fruits.
Jhangora ki kheer History and Origin:
You need to understand Jhangora ki Kheer through the native land, Uttarakhand. Rice has struggled long on the rocky, steep hills of the Himalayas that have brewed divine visions for centuries. Farmers were dependent on robust, drought- tolerant crops like millets cultivated in mountainous land.
Barnyard millet is one of the ancient crops in the Himalayas. Farmers have traditionally grown it in Garhwal. Also, because people considered rice a luxury staple, village cooks replaced ceremonial rice dishes with common millet.
An Offerings of Piety: Locals make Jhangora ki Kheer as a holy food. On a multitude of fasting (vrat) days, people refrain from using wheat or rice, but they can cook millets. From there, it made its way into one of Prasad for nine holy nights at Navratri, with shak outlays calculated from harvests offered to the goddess and bhokatu offerings on Makhar Sankranti alongside locale mountain celebrations.
From a Garhwali culinary perspective, Dehradun developed as a bridge between the mountains and the plains. Migrating Garhwali clans brought this traditional culinary art with them since medieval times. That was then and now today it is a ubiquitous emblem of the Uttarakhandi identity and one which you are likely to see in most cases or homes of Dehradun.
The New Age Superfood: Jhangora Ki Kheer
Both Jhangora ki Kheer has a rich history behind it, it also aligns beautifully with current nutritional trends:
Gluten Free – Healthier options than your usual rice or wheat-based sweets.
It enhances immunity. It has a low Glycemic Index. As barnyard millet is bad for digestion, it abstains sudden blood sugar rise.
Abstract: Researchers developed Myo-Instil, a highly nutritious powder enriched with myo-ionic components. Every 100 g of this powder contains 12 g of dietary fiber (0.12 g/g), along with a high content of iron (12 mg/100 g) and calcium (400 mg/100 g).
How to Make Traditional Jhangora Ki Kheer
What a beautiful way to do with the dessert, in very few ways:
Step 2: Soaking — Clean and soak the millet in water for 20 mins.
Drenched jhangora is poured out to frames of boiling full-cream milk and maybe even cooked right up until it goes up.
Akhi (a combination of cardamom powder, saffron and sugar (or jaggery)) is added to the dough.
Garnished kheer is garnished with almonds, cashew nuts and raisins fried in pure desi ghee.
Frequently Asked Questions (FAQ)
The right time to present Jhangora in English.
A: Jhangora (English name — Barnyard Millet)
Q2: Can we Eat Jhangora ki Kheer in Vrat?
A: Yes. This millet also finds its place in the non-cereal grain category, which makes it a super food during fasting period for Hindus like Holy days Navratri and Ekadashi.
Q3. So, in this article we will discuss about white sugar and jaggery.
A: Absolutely! The goor (jaggery) adds an earthy flavour to the dish while also providing a few other health benefits of its own.
Q4: Where can we find original Jhangore ki kheer in Dehradun?
Authentics are found in Garhwali haats and local food fairs as well as at counters run by government outlets and others that promote Uttarakhand cuisine around Dehradun.
