.Introducing Jhangora, a versatile and nutritious millet that is a must-have in any kitchen. Also known as Barnyard Millet in English and झंगोरा in Hindi, this ancient grain is not only healthy but also incredibly tasty. Packed with essential nutrients such as iron, fiber, and protein, Jhangora is a great addition to any diet, especially for those looking to boost their nutritional intake. Whether you use it in savory dishes like pilaf, or in sweet treats like puddings, you'll love the delicious, nutty flavor of Jhangora. Add this wholesome grain to your pantry today and elevate your meals with the goodness of Jhangora/Barnyard Millet/झंगोरा.
Jhangora | Barnyard Millet | झंगोरा
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Jhangora, also known as barnyard millet, is a gluten-free grain that is commonly grown and consumed in the hilly regions of India, including the Himalayas. It has a mild, nutty flavor and a texture similar to rice. Here are some common uses of jhangora:
Cooked Grain: Like rice, jhangora can be cooked and served as a side dish with various curries, vegetables, or lentils.
Porridge: Jhangora can be cooked with milk or water to make a nutritious and comforting porridge. It can be sweetened with honey or sugar and flavored with spices like cinnamon or cardamom.
Upma: Jhangora can be used to make upma, a savory dish popular in South India. It is prepared by sautéing jhangora with vegetables, spices, and sometimes lentils.
Pulao or Pilaf: Jhangora can be used in place of rice to make pilaf or pulao. It can be cooked with vegetables, nuts, and spices to create a flavorful one-pot dish.
Kheer: Jhangora kheer is a traditional Indian dessert made by cooking jhangora with milk, sugar, and flavored with cardamom, saffron, or rose water.
Idli and Dosa: Jhangora flour can be used to make idli and dosa, popular South Indian breakfast items. The flour is mixed with urad dal (black gram) and fermented to make batter, which is then steamed to make idlis or cooked on a griddle to make dosas.
Khichdi: Jhangora khichdi is a wholesome dish made by cooking jhangora with lentils, vegetables, and spices. It is a nutritious one-pot meal that is easy to digest.
Salads: Cooked jhangora can be chilled and used as a base for salads, mixed with vegetables, herbs, and dressings for a refreshing and nutritious meal.
Baking: Jhangora flour can be used in baking recipes to make bread, muffins, cookies, or other baked goods. It adds a nutty flavor and a nutritional boost to baked treats.
Health Foods: Jhangora is considered a nutritious grain due to its high fiber and protein content. It can be used in health food recipes like grain bowls, salads, or as a side dish to accompany lean proteins and vegetables.
These are just a few examples of how jhangora can be incorporated into various dishes. Its versatility, nutritional benefits, and gluten-free nature make it a popular choice in many cuisines, especially in regions where it is locally grown.