Recipe | Sorghum Patties and Jowar ki Keech
Continued from here.
I was delighted to find a new organic store opened close to my house loaded with many unusual food products I would love to cook with. I bought a few packets of red Sorghum (jowar) and sweet smelling pure cane sugar or as they call it sucanat (which stands for sugar cane natural).
The red Sorghum has harder skin and more nutty taste than the white grain and takes a little longer to cook.
These nutty grains combine beautifully with both savory and sweet recipes. The cooked Sorghum grain comes handy to make a quick and filling snack (Patties, Ghoogri, kathi rolls), dessert (Kheech or kheer) or a full meal (pilaf or risotto).
I remember watching mom keep stock of this golden brown coloured Burra sugar and religiously adding it to our milk and many other desserts back then.
Burra sugar is nothing but dehydrated sugarcane juice which is made by heating the sugarcane juice till it transforms into granules.
The molasses in the Burra sugar gives a wonderful taste and aroma to any dishes it is added to. And after Googling about this sugar I found out that the same sugar is referred as Sucanat in modern world.
The thought of making Jowar Ghoogri and Jowar Kheech, two very popular dishes from my native place Udaipur in Rajasthan crossed my mind.
1. Sorghum Patties or Jowar Tikia
- 2 cups cooked Sorghum
- 1 boiled potato
- 1 large onion
- 3 green chillies
- 1/4 cup Coriander leaves
- 10-12 Basil leaves
- 2 tbsp oil
- 1 tsp. lemon juice
- Salt to taste
Method; Wash and soak about 3/4 th cup of Sorghum in two cups of water overnight.
Pressure cook the soaked Sorghum in 4-5 cups of water for 7-8 whistles.
Peel and chop the onion. Chop green chillies and fresh coriander leaves.
Drain excess water from cooked Sorghum, place it in a large bowl and slightly mash it with a ladle. At this stage you can even grind the Sorghum into coarse paste to make it easy to handle while shaping the patties.
Add chopped onion, chopped green chillis, coriander leaves, basil leaves, mashed potato (add fresh bread if you don’t have boiled potato), lemon juice, salt in the bowl and combine to form a dough.
Grease your hands with oil and make small patties. You don’t need to add water in the dough as the moisture present in the herbs and cooked Sorghum should be good enough to bind them into patties.
Heat a griddle and place 3-4 patties on it.
Drizzle a little oil around all the patties and let it cook on medium heat till they become golden brown in colour.
Serve these healthy patties as snack or as a filling for burger and Kathi rolls.
2. Sorghum Pudding aka Jowar ki Keech
Use the same soaked and cooked Sorghum grains to make this delicacy called Keech. You could slightly grind the grain into coarse paste to give a creamy consistency to the dessert.
- 1 cup cooked Sorghum
- 1/2 cup cane sugar
- 2 tbsp. ghee or clarified butter
- 1/2 tsp. cardamom powder
- Chopped nuts
Method; Wash and soak Sorghum in water overnight.
Cop all the nuts. I have used almonds, cashew nuts and raisins in this recipe.
Use a pressure cooker to fasten the time of cooking, as these grains are very hard to cook and take longer time to soften.
I add the Sorghum in a small vessel covered with a lid, place the vessel in a pressure cooker and cook it for about 9-10 whistles.
Let the pressure cooker cool and take out the cooked Sorghum.
Use the back of a ladle to slightly mash the warm and cooked Sorghum to make it sticky and mushy.
Heat ghee in a heavy bottom kadai, add chopped nuts in it and suate for a few seconds.
Add about a cup of coconut milk or plain milk and transform this Keech into a delicious Kheer as shown in the picture above.
- Cooked Sorghum can be stored in refrigerator for 3-4 days. Pack cooked Sorghum in an sir-tight container or cover the vessel with cling foil and refrigerate.
- Use mint or coriander leaves to replace basil in the sorghum patty recipe.
- Substitute lemon juice with Chaat masala or dry pomegranate seeds to give an Indian touch to the Sorghum patty recipe.
- Replace boiled potato in Patties with 2 fresh breads. Sprinkle little water on bread slices and roughly tear into small bits before adding it to the Sorghum dough for patties.