This sweet dish from Kumaon has the taste of milk, nuts and jangora, a type of millet. Barnyard millet or jangora is grown in the Himalayas in the state of Uttarakhand. It is known as one of the oldest foods to mankind. This millet is a gluten free superfood that is easily digestible and contains high nutrition. Since the main ingredient of this dessert is millet, it is also called millet kheer.

Grab the ingredients and prepare this pahadi dessert at home. 


Half a cup of jhangora

1/4 cup condensed milk 

2 litres full-fat milk

2-3 drops of kewra essence

A pinch of saffron

2 tablespoon chopped cashew nuts

2 tablespoon chopped almonds

2 tablespoon raisins

Note: In case you are not using condensed milk, then you can add half a cup of refined sugar for sweetness. 


  • Wash jhangora and soak it in water for one hour.
  • Boil the milk on a thick bottom. Use a stainless steel spoon to stir continuously and make sure to prevent the milk from burning.
  • When the milk boils, add a pinch of saffron and lower the heat to medium, cook until the milk reduces its original volume to half. Now add jhangora and mix well until you don't notice any lumps.
  • After 10 minutes add the condensed milk or sugar and mix well. Add the chopped cashews, almonds and raisins. Add kewra essence. Leave it on the stove for another 8 to 10 minutes. You can serve the kheer hot or cold as you prefer.

A tip to remember: Millet kheer tends to thicken over time, if it gets too thick add 1/4 cup hot milk just before serving.