Jhangora
From Tharali, Chamoli
5,400 ft
Barnyard millet from the remote Pindar valley. A fasting food turned superfood — low glycemic, high fibre, naturally gluten-free. Cooks like rice but with a nuttier, lighter texture. The grain that Uttarakhand ate before the world discovered millets.
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Origin
- Village
- Tharali, Chamoli
- Altitude
- 5,400 ft
- Harvest
- August 2025
- Cluster
- Pindar Valley Millet Collective
- Water Source
- Pindar river fed rain-terraces
- Batch
- UK-2025-08-JHG
Origin Region
Nutrition (per 100g, raw)
Source: IFCT 2017 / NIN Hyderabad (IIMR)
How to Cook
Soak: 30 minutes (optional, improves texture)
Cook time: 20–25 minutes
- Rinse jhangora 2–3 times until water runs clear.
- Use 1:2.5 grain-to-water ratio.
- Bring to a boil, then simmer covered for 20 min.
- Fluff with a fork. Let rest 5 minutes.
- For kheer: cook with milk, sugar, cardamom, and dry fruits.
Tips
💡 Jhangora ki kheer is the classic — try it before using as rice substitute.
💡 Excellent for diabetic-friendly meals due to low GI.
💡 Lightly toast in ghee before boiling for extra nutty flavour.
Tested. Not just claimed.
Every batch is independently lab-tested before packaging.
Lab: Arbro Pharmaceuticals, Delhi (NABL) (NABL accredited)