Jhangora (Barnyard Millet/ झंगोरा)
Jhangora
"Jhangora, also known as Barnyard Millet, is a traditional cereal grain grown in the hills of Uttarakhand. Small, white, and slightly rounded, it is considered a gluten-free supergrain rich in nutrients. It is widely used as a substitute for rice, especially during fasting (vrat) days. <br> Taste: Mild, nutty, slightly sweet aftertaste Texture: Light and fluffy when cooked, similar to broken rice Season: Sown in monsoon, harvested in early autumn Local Names: <b>Jhangora (झंगोरा), Sanwa in plains
Overview
"Jhangora, also known as Barnyard Millet, is a traditional cereal grain grown in the hills of Uttarakhand. Small, white, and slightly rounded, it is considered a gluten-free supergrain rich in nutrients. It is widely used as a substitute for rice, especially during fasting (vrat) days. <br> Taste: Mild, nutty, slightly sweet aftertaste Texture: Light and fluffy when cooked, similar to broken rice Season: Sown in monsoon, harvested in early autumn Local Names: <b>Jhangora (झंगोरा), Sanwa in plains
Nutrition Facts
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Details
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Preparation
Jhangora Kheer: Sweet dish
History
Staple grain of Uttarakhand, especially in high-altitude villages where rice is harder to grow. Traditionally eaten during fasting (Navratri, Ekadashi) with potatoes and curd. Easy to digest and known for its cooling effect on the body. Associated with self-sufficiency and food security in Himalayan villages. Still sold in rural markets and prepared in households for both daily and festive meals.
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