Juar Jo Bath |Sorghum Porridge

Follow by Email
Visit Us
Follow Me

It is that time of the year, when Winters in India are about to end and the short period of Spring may soon take over the misty, chilly weather.There is something very pleasant about this month of February…maybe its the perfect weather or maybe its just because of the hype and hoopla of upcoming Valentine’s Day..but it surely makes me look forward to each day, while soaking in the nostalgic memories of past.

It used to be this time of the year when our home used to buzz around with loads of activities in kitchen, when the red, juicy carrots would get the avatar of Gajrun Jo seero , or Gaajar halwa. The aroma of wheat flour being cooked in ghee to make those awesome ladoos, Khas Khas seera ( poppy seeds halwa), loaded with lots of dried fruit nuts, the ‘Khoyas and Mithais‘, prevailed during winters.

Mom used to store the ladoos, Varo and Ghajak (Sesame seeds brittles), Narel ji mithai (Coconut barfi) in an aluminum container (Dabba) and though I never had a sweet tooth, but such home made sweets did occasionally found its way through my palate.

sesame seeds brittles


poppy seeds and caramel brittle


Those were the days of mid 80’s and I distinctly remember (and bet many of you from that ERA too, remember) the telecast of Ramayana and later on, the Mahabharata (Two Hindi Epics) on National television. It was almost mandatory for the whole nation, to gather near the Idiot box (which, during those time was less Idiotic) in the morning, to enjoy the great Epics, watching those immortal characters on small screen. Since these were broadcast-ed in mornings, it almost always used to be the breakfast time too. And Sundays, in our home generally meant a hearty breakfast of either Dal Pakwan, Dal moong with koki or Juar Jo Buth (bath) i.e Sorghum or Jowar porridge, especially in winters.

So let me quickly share this simple porridge recipe with you, while I hold on these beautiful moments of Winter, which is just about to bid adieu !

5.0 from 1 reviews
Juar Jo Bath |Sorghum Porridge
Serves: 4-6
Prep time:
Cook time:
Total time:
A healthy porridge of Jowar, slowly cooked and flavored with milk and spices
  • Jowar 250 gm
  • Oil 1tbsp
  • Green Cardamom pods 3-4
  • Water approximately 750 ml
  • Sugar 50-60 gm or as per your taste
  • Pinch of salt (optional)
  1. Grind the Jowar till coarse. Do not powder it !
  2. In a thick bottomed vessel, pour 1 tbsp of oil, add Jowar, green cardamoms and stir fry.
  3. Keep stirring so as to avoid the sticking of Jowar on the bottom of the vessel. Keep a hawk's eye, or else the mixture might burn.
  4. Just when you can notice a slight change in color of the mixture, and some hot aroma, carefully add water. Beware of the spluttering ( Better lower the flame and then add water).
  5. Let the mixture boil for few minutes and then simmer and cook till the jowar is soft and thus cooked properly.It might take around 15 to 30 minutes, depending upon the coarseness, the flame and the quality of Jowar. You can pressure cook the mixture when in hurry, but it does makes the porridge way too much viscous.
  6. Add sugar and give it a nice stir so as to dissolve the sugar.You can add a pinch of salt , just to balance/enhance the flavors.
  7. You can enjoy the porridge as it is, or for better taste, just add ¼th cup of milk to ¾th cup of the mixture.
  8. I prefer to spice it a bit, with a tempering of oil and mustard seeds. You can add this tempering to the whole mixture or as a garnish in individual servings , skipping those who do not like the taste of mustard seeds in porridge.

Follow by Email
Visit Us
Follow Me

8 thoughts on “Juar Jo Bath |Sorghum Porridge

  1. Looks quite delicious and healthy. Will definitely try this recipe.
    Thank you.

  2. Please start videos of the reciepe. Well help ametuer cooks and beginners like me

  3. Hey I am proud to be a Sindhi and proud of our very healthy food …….and really loved the idea of knowing more about our food ……..THANK YOU

  4. Hye I made this too!

    Check it out on my blog.
    I am a regular vistor. I’ve linked ur blog on mine. Would love u t link/follow me.

    hope to se u soon.

  5. This is awesome . And a bit surprising for me as it has a mustard tempering and has milk too . Can it be served with buttermilk too , i think i would like it in a savory avatar better.

    We make a bajra ka daliya , just like the broken wheat porridge and i would love to try this too.


    Tried almost all the dishes recommended by you successfully & enjoyed the same to the utmost satisfaction of all my guests .



  7. Hi.. Thank you for providing sindhi recipes..especially for a non-sindhi like me, who has gotten married into a sindhi family, this is very good and very helpfull.. Thanks

  8. yummy, healthy, and just perfect for Sunday breakfast.
    I never tried this before!!!!
    yes, going to try it soon….

Leave a Reply to BHARAT SAMTANI Cancel reply

Your email address will not be published. Required fields are marked *

Rate This Recipe:  

Comment moderation is enabled. Your comment may take some time to appear.