Jhangora Rice or Barnyard Millet is very similar to the popular superfood Quinoa. In Uttarakhand, it is growing at an altitude of 400-2100 m above sea level. It is a good source of highly digestible protein. At same time, it is the least calorie-dense compared to all other cereals. It is an ideal food for diabetics because it contains a low glycemic index. Jhangora is one of the oldest food known to mankind. It considered being the least allergenic & most digestible grains available.
Jhangora barnyard millet is a very versatile ingredient that lends itself to innumerable preparations. It is both rice-like, as its name sawak ka chawal indicates and semolina-like once cooked. It is Grow mainly in Uttarakhand, Madhya Pradesh, Maharashtra, and Tamil Nadu. Both as fooder and for human consumption, this has an amazing nutrition profile
Recipe of Jhangora ki kheer:-
A sweet-dish prepared with Jhangora rice.
- Jhangora – 500 gm
- Sugar – 200 gm
- Milk – 2 Lt
- Cashewnuts – 50 gm
- Raisins – 50 gm
- Chironji – 100 gm
- Kewara essence – 2-3 drops.
- Wash and soak jhangora in water for an hour.
- Boil milk.
- Add jhangora rice and stir well and avoid making lumps.
- Sugar will add according to taste and cook it.
- Add kewara essence and mix well.
- Garnish with raisins, cashew nuts, and chironji.
Recipe Credit Site:- https://uttarakhandtourism.gov.in/activity/jhangore-ki-kheer/