Jhangore Ki Kheer/Kuthiravaali Payasam/Barnyard Millet Kheer/Pudding from Uttarakhand//Uttaranchal

By Priya Srinivasan - I Camp in My Kitchen - Tuesday, April 29, 2014

We are almost finishing our month long marathon, today we are visiting uttarakhand/uttaranchal. This was one of the states which i decided and cooked pretty long before. Fortunately i had a packet of jhangora/kuthiravalli/barnyard millet in hand. Thanks to a friend who brought me a packet from India. When looking for recipes, we landed at this site, featuring recipes from uttarakhand. This kheer recipe attracted my attention and googled to know what is jhangora.
It is very interesting to know many of the traditional cuisines of various cultures across our country use one or many of these millets in their regular diet, which shows that traditional cooking stresses the importance of healthy food and these millets once which were considered as poor man's food are the now considered Super Food and are making way in to every kitchen that recognize their value and health.
Source here
1/2 cup Jhangora/Barnyard Millet/Kuthiraivaali
1/4 Cup Condensed Milk or 1/2 Cup Sugar
2 Litres Fresh Milk (i used full fat)
2 tbsp chopped cashewnuts
2 tbsp chopped almonds
2 tbsp raisins
2-3 drops of kewra essence/screwpine essence
a generous pinch of saffron
  • Wash and soak Jhangora/Barnyard millet/Kuthiravaali in water for an hour.
  • In a heavy bottom pan, boil milk. Add 2 tbsp of sugar to the milk to prevent burning or you can even add 2 or 3 stainless steel spoons to prevent burning of milk.
  • When the milk starts boiling, Add Saffron and reduce the flame to medium, let this cook  until the milk reduces to half it original volume. Now add Jhangora and stir well to avoid lumps.  
  • After 10 minutes, add condensed milk and mix well. Add Chopped nuts and raisins.Let this sit on the stove for another 8-10 minutes. Remove from flame.Serve Warm or chilled.
  • The Kheer tends to thicken with time, incase it thickens too much, add 1/4 cup of warm milk/glass while serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39


  • Share:

You Might Also Like


  1. Lovely presentation! Your props are eye catching. The kheer looks rich and creamy.

  2. Just awesome, loved the presentation, thorough pro :):)

  3. Delicious kheer but never heard of jhangora what is it ??

  4. awesome presentation dear... love the creamy kheer...

  5. Wow what a delicious payasam.... Just loved ur earthenware.. Where did you got them???

  6. delicious payasam with kuthiraivali... it is indeed interesting to see a lot of millets used in authentic cooking!!!

  7. Love your presentation... I love millet kheer

  8. Seriously am in love with ur props Priya, jhangore ki kheer is just asking me to have some, so creamy and delicious.

  9. Same pinch..even I made this kheer..though yours look better.lovely recipe.

  10. Great presentation. Love the empty bowl!!

  11. Jhangore is new to me, but this kheer looks so tempting and delicious.

  12. wow wat a presentation of a lovely dish.. happy to stumble here

  13. lovely terracota cups.. they look so pretty.. agree with poor man's food being the most nutritious food.

  14. Kheer looks so creamy and delicious..very well presented and the spoon is so pretty...

  15. oh mai, that kheer looks sinfully delicious!

  16. Wow the kheer looks awesome the bowls are beautiful.

  17. made kheer with millet before when doing bm theme of rajasthan but yours came out super creamy - think will like your version even better.


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!