Jowar Aur Kathal Ka Haleem (Sorghum Haleem made with Jackfruit)

Pounded millets and lentils slow cooked with jackfruit and finished with ghee



  • Sorghum millet (whole): 1 cup
  • Raw Jackfruit: 2 cups
  • Urad Dal (without skin): ¼ cup
  • Chana dal: ¼ cup
  • Water: 5 cups
  • Milk: 3 cups
  • Turmeric powder: ½ tsp
  • Cumin seeds: ¼ tsp
  • Ginger garlic paste: 2 tbsp
  • Green chili paste: 1 tbsp
  • Red chili powder: 1 tsp
  • Coriander powder : ½ tsp
  • Whole garam masala: 1 small piece each
    (Clove, Cinnamon, Mace, Nutmeg, Stone Flower, Peppercorn, Black & Green Cardamom, Kebab Chini)
  • Cashew nut: ½ cup
  • Onion (sliced and golden fried): 2 tbsp
  • Refined oil: 1 tbsp
  • Clarified butter (Ghee): 4 tbsp
  • Salt to taste
    • For Garnish
    • Fried onion slices: ½ tsp
    • Chopped mint: ½ tsp
    • Chopped green chili: ½ tsp
    • Lemon wedges: 2
    • Chopped coriander leaves: ½ tsp


    Marinate the jackfruit with half of the ginger garlic paste, green chili paste, salt and turmeric powder. Fry jack fruit in medium hot oil till cooked. Pull apart coarsely.

    In thick bottom lagan/ pan add water, milk whole spices, soaked lentils and Sorghum boil till done.

    Add cashew nuts. Cook till water is almost soaked.

    Grind it to a thick coarse paste.

    In a lagan heat oil and crackle cumin seeds add ginger & garlic paste, chili paste and cooked lentil millet paste.

    Add spice powders and adjust seasoning, cook on slow flame adding more milk if required till spices are cooked and mixtures forms a homogeneous consistency. Add the golden fried onion and ghee to finish.

    Serve garnished with fried onion slivers, chopped mint, chopped green chili, lemon wedges and chopped coriander leaves.

    Preparation Time: 60mins
    Cooking Time: 60mins
    To Serve; 2-3