₹275 · UTTRAKSH ENTERPRISES, New Delhi. Cash on delivery across India. Barnyard millet — jhangora or jhungriyal in the hills, and sanwa or samak rice…
Barnyard millet — jhangora or jhungriyal in the hills, and sanwa or samak rice elsewhere in India (shyama in Bengali, moraiyo in Gujarati, udalu in Kannada and Telugu, kuthiraivali in Tamil). It is a tiny pale grain that Garhwali and Kumaoni families have long grown on terraced fields. It cooks like rice: rinse, then simmer in about two and a half times its volume of water. Jhangora ki kheer, cooked slowly in milk with sugar or jaggery, is the best-known Pahadi dish made with it, and it is also cooked as a savoury pulao and on fasting days. Sold by Uttraksh Enterprises in New Delhi. Store in an airtight container.
Yes. UTTRAKSH ENTERPRISES takes cash on delivery, so nothing is paid up front and nothing is charged until the parcel is in your hands.
Arrives by Mon, 16 Nov for most addresses. It is packed and sent by UTTRAKSH ENTERPRISES in New Delhi — not from a warehouse — so it leaves the hills the same week you order it.
UTTRAKSH ENTERPRISES, in New Delhi. Basket of Pahad does not hold stock or pack parcels — the shop does both. We take the payment and hold it until the order reaches you.
Food that has been opened cannot be returned. Anything that arrives damaged, leaking, short, or not what the page said is refunded in full — tell us within 48 hours.
Hill grains taste of the grain itself. Madua flour is dark, earthy and faintly sweet; jhangora cooks into soft, mild grains a little like broken rice; kauni is light and slightly nutty; and chaulai, or ramdana, pops into small crunchy beads. Stone-ground flours are coarser and more flavourful than fine mill flour.
Madua is kneaded into rotis eaten hot with ghee, or cooked into bari and halwa. Jhangora and kauni are cooked like rice or into kheer, and jhangora is a common fasting grain. Ramdana is popped and set with jaggery into laddoo, or ground for fasting rotis. For a first madua roti, mix it half and half with wheat.
Keep flour in an airtight container in a cool, dark cupboard, and in the fridge during a hot summer or a damp monsoon. Whole grains keep better than flour, so store them dry and grind or cook as you need. Use a dry scoop.
Whole grains usually keep for many months; stone-ground flours are best used within a couple of months of opening. The pack's label gives the shop's own best-before date.
Millet flours have no gluten, so they do not stretch. Knead with warm water, rest the dough for ten minutes, and pat it out by hand or between two sheets of plastic. Mixing in some wheat flour makes it much easier.
Fresh madua has a strong, earthy smell that some people read as bitter. A sharp, oily, stale smell is different, and means the flour has been kept too long or too warm. Taste a pinch: stale flour tastes rancid, fresh flour just tastes strong.
Rinse it two or three times until the water runs mostly clear, then cook it like rice with about two and a half to three parts water. Soaking is not needed. Kauni is handled the same way.
Madua and mandua are the hill names for finger millet, which is called ragi in the south. Jhangora is barnyard millet, kauni is foxtail millet, and chaulai or ramdana is amaranth.