Jowar ka Meetha

Jowar ka meetha is an innovative take on the classic lapsi made indulgent with ghee and nuts. For Chef Bhairav, jowar millet or sorghum is central to the philosophy behind this dish, which is to represent rich, traditional flavours with healthy and considerate twists. Rich in fibre and packed with numerous nutrients, the millet variety allows the dish to promote digestion, while being incredibly delicious. One of many dishes featured in our #TLWorkshop ‘Elevate Your Millet Cooking’ in partnership with Native Bombay, the jowar ka meetha shows us all that we can do with millets.
Jowar pearls 200 grams
Dark Jaggery 120 grams
Desi ghee 4 tablespoons
Edible gum 2 tablespoons
Roasted almond powder 2 tablespoons
Water 150 - 180 ml
Coconut flakes (for garnish) 1-2 tablespoons
Dry rose petals (for garnish) 1 teaspoon

Thermometer, saucepan, spatula, small ladle, kulhad.

Soak the jowar pearls overnight or for at least 6-7 hours in plenty of room temperature water. Jowar requires soaking due to its longer cooking time.


Soak the jowar pearls overnight or for at least 6-7 hours in plenty of room temperature water. Jowar requires soaking due to its longer cooking time.


Once soaked, drain the excess water from the jowar pearls. Transfer them to a pressure cooker along with 4 cups of water. Pressure cook for one whistle, then lower the heat and let it simmer for about 10 minutes before turning off the heat. Allow the pressure to release naturally for another 10 minutes.


After releasing the pressure, open the cooker to find that the jowar pearls have a chewy texture compared to other grains. Adjust the softness by adding more water if needed and cooking for additional time.


In a heavy-bottomed pan, add ghee, black jaggery, edible gum, almond powder, and the boiled jowar. Mix the ingredients well as they cook.


Add water to the mixture and let it simmer for about 10-15 minutes. The final consistency should resemble that of porridge.


Serve the hot mixture into clay kulhads.


Garnish the jowar ka meetha with coconut flakes and dry rose petals.


Use a heavy saucepan with tall sides to avoid any potential bubbling over.


Be cautious when combining jowar, jaggery, and ghee as it might bubble quickly.

Passionate about showcasing regional ingredients, techniques, and flavours from the past, Chef Bhairav Singh runs the Native Bombay kitchen with a spirit of creativity and innovation. Having been a professional chef for 24 years, Chef Bhairav has been a part of several 5-star hotel kitchens, culinary television shows, and international food festivals and demonstrations. He also has a keen interest in Ayurvedic and Vedic cooking.


This recipe is part of the Millet Revival Project 2023, The Locavore’s modest attempt to demystify cooking with millets, and learn the impact that it has on our ecology. This initiative, in association with Rainmatter Foundation, aims to facilitate the gradual incorporation of millets into our diets, as well as create a space for meaningful conversation and engagement so that we can tap into the resilience of millets while also rediscovering its taste.


Rainmatter Foundation is a non-profit organisation that supports organisations and projects for climate action, a healthier environment, and livelihoods associated with them. The foundation and The Locavore have co-created this Millet Revival Project for a millet-climate outreach campaign for urban consumers. To learn more about the foundation and the other organisations they support, click here.

Leave a Reply