Gahat, also known as Kulthi or Kulath, is a highly regarded legume indigenous to Uttarakhand, India. This nutrient-rich crop has a profound history entwined with the culture and cuisine of Uttarakhand, and is celebrated for its distinct taste, versatility, and numerous health benefits.
Gahat is also utilized in traditional recipes like Gahat ki Kheer (a sweet porridge), Gahat ke Paranthe (stuffed flatbread), and Gahat Pakoda (fritters).
Uttarakhand’s favorable climatic conditions and nutrient-rich soil create an ideal environment for the growth of Jhangora.
Jhangora ki Kheer, a sweet porridge made by cooking the grain with milk, cardamom, and nuts. This delicacy is often served on special occasions and festivals in Uttarakhand.
Jhangora offers a host of health benefits. It is rich in dietary fiber, essential minerals such as iron and magnesium, and B vitamins.
