Badrinath High-Altitude Jhangora Kheer

Rare ingredient story

• Jhangora millets from Raini terraces: Tiny seeds grown on terraced slopes threatened by glacier melt.
• Sourcing: We work with women of Raini village (Chipko legacy) to source sun-dried jhangora stored in spruce-lined trunks.
• Preservation: To mimic alpine minerals, we re-mineralize soaking water with Himalayan pink salt shards.

The sacred method

• Vessel: Thick-bottomed bhagona coated with ghee
• Fire: Slow-burning birch-wood embers
• Timing cue: Simmer until grains rise thrice like temple bells

• Steam should smell faintly of pine resin.
• When a spoon drawn through leaves a ribboned trail, it's ready.

Ayurvedic & seasonal wisdom

• Dosha focus: Anchors vata aggravated by cold altitude
• Benefits: Barnyard millet is gluten-free, high in iron; cow milk cooked slowly builds ojas.
• Consumption notes: Serve warm, garnished with soaked almonds and dried apricots, ideally before sunrise meditation.

Sojal's revival notes

• Altitude simulation:We slow-simmer in vacuum-sealed pots at lower pressure to mimic Himalayan boiling point.
• Snowmelt memory:Water is structured overnight with shungite stones to replicate mineral signatures from Alaknanda.

Ingredients

Method

1. Soak jhangora in mineral water overnight with saffron so the grains blush gold.
2. Heat ghee, toast millet gently until it emits nutty aroma.
3. Pour in warm milk slowly, stirring to avoid clumps.
4. Simmer on embers for 45 minutes, stirring with wooden spatula.
5. Sweeten with palm sugar, fold in chopped apricots, finish with nutmeg.

Preservation actions