Learn how to make traditional Jonna Java (Jowar Ambali) with popped sorghum. A healthy, gluten-free breakfast or light dinner that can be enjoyed sweet with jaggery or savory with buttermilk.

Jonna Java, is a nourishing traditional drink made from jowar (sorghum), one of India’s most ancient and nutritious grains. Long before packaged cereals and instant breakfast mixes became popular, families relied on wholesome grains like jowar to prepare filling, energy-rich meals that kept them satisfied for hours.

Jowar is naturally gluten-free and is widely used to make rotis, dosa, idli, khichdi, sankati, porridges, malted drinks, snacks, and fermented foods. Rich in fiber and essential minerals, it is considered one of the healthiest millets for daily consumption.

This versatile recipe can be enjoyed in different ways. For a comforting sweet version, mix the cooked java with jaggery, palm jaggery, or misri. For a refreshing savory version, simply combine it with buttermilk and salt. For Ambali, natural fermentation in a clay pot enhances its probiotic benefits. Additional ingredients like chia seeds, onion, ginger, and curry leaves bring texture, freshness, and digestive support.

Simple, nourishing, and easy to prepare, Jonna Java is a timeless recipe that brings together the goodness of millets and traditional wisdom in every sip.

Variations

For the sweet version, plant-based milks like almond, coconut, or oat milk can be used instead of dairy milk. A pinch of cinnamon adds gentle warmth and aroma.
To make traditional Jowar Ambali, allow the cooked java to ferment overnight in a clay pot. The next day, mix it with buttermilk and salt to create a naturally probiotic, cooling drink that is especially refreshing during hot summer months.
- Adding additional ingredients like chia seeds, onion, ginger, cilantro, jeera powder and curry leaves bring texture, freshness, and digestive support.
Replace regular jaggery with palm jaggery or misri (rock sugar) for a different flavor and sweetness.

Why You’ll Love Jowar / Jonna Java

✔ Rich in fiber and keeps you full for longer

✔ Naturally gluten-free

✔ Provides steady energy without feeling heavy

✔ Easy to digest and gentle on the stomach

✔ A healthy breakfast or light dinner option

✔ Can be enjoyed in both sweet and savory forms

✔ Made with simple, wholesome ingredients

Benefits of Jowar

High in dietary fiber that supports digestive health
Contains important minerals such as iron, magnesium, calcium, phosphorus, and potassium
Helps promote satiety and reduce unnecessary snacking
Supports heart health as part of a balanced diet
Naturally gluten-free, making it suitable for those avoiding wheat
Traditional grain that provides sustained energy throughout the day
Bone strengthening
Aids in weight-loss
Lowering sugar spikes

For video recipe

More Jowar Recipes You May Enjoy

Print Recipe

Jowar / Jonna Java (Jowar malt & Ambali)

A wholesome Jowar / Jonna Java recipe made with roasted sorghum (jowar). This healthy, gluten-free drink is easy to digest and can be served sweet or savory, making it perfect for breakfast or a light meal.

Total Time15

Course: Breakfast, Healthy Drink, light dinner

Cuisine: Indian, south indian

Keyword: Ancient Grain Recipes, Healthy Jowar Drink, High Fiber Breakfast Recipe, Jonna java, Jowar ambali, Jowar Breakfast, Jowar malt, Jowar Porridge, Millet breakfast, Sorghum Breakfast Drink, Sorghum Drink, Sweet Jowar Java, Traditional Jonna Java

Servings: 2

Author: Sireesha

Ingredients

For Jowar / Jonna Rava

1 cup jonnalu (whole sorghum / jowar)

For Jonna Java

4 tsp ground Jowar rava, divided
2 cups water
½ cup milk (optional)

For Sweet Version

2-3 tsp Jaggery adjust to taste

For Savory Version

⅓-¾ cup thick Buttermilk or as needed
¼ tsp salt or to taste

Instructions

How to Prepare Jowar / Jonna Rava

Wash the jonnalu thoroughly.Soak them in water for about 1 hr to 4 hours.
Drain the water and spread the jonnalu on a clean cloth.
Allow them to air-dry overnight.
The next day, heat a thick-bottomed pan or cooker, and roast the dried jonnalu until they pop like popcorn and till you get nice aroma. These are called jonna pelalu (popped sorghum).
Note: There will be some un popped jowar grains left.
Allow them to cool completely. Grind them to a coarse texture similar to rava (semolina).

How to Make Jowar / Jonna Java

Add 2 teaspoons of the prepared jonna rava to 1-2 cups of water.
Cook over medium heat, stirring continuously to prevent lumps.
Continue cooking until the mixture becomes smooth and reaches a porridge-like consistency.

Sweet Jowar / Jonna Java

Add a little milk at the end if desired. If you prefer a dairy-free version, simply cook it with water.
Lastly, add 2 to 3 teaspoons of jaggery and cook until it melts completely.
Note: Instead of regular jaggery, you can use palm jaggery or misri (rock sugar) to sweeten the java according to your taste.
Serve hot or warm.
Enjoy it as a drink or make it slightly thicker and serve it in a bowl as a wholesome breakfast.

Savory Jowar / Jonna Java

Cook 2 tsp Jowar rava, repeat the steps from How to make Jonna/jowar Java
Allow the cooked java to cool slightly.
Add buttermilk and salt to taste.
Mix well and serve.

Notes

Store the prepared jonna rava in an airtight container for easy use.
Cook the mixture slightly thinner than the desired final consistency, as it thickens as it cools down.
For a richer flavor, you may use any milk of your choice, such as almond milk, coconut milk, oat milk, or regular milk, in the sweet version. You may also add a pinch of cinnamon for extra warmth and flavor.
For ambali, keep the cooked java overnight in a clay pot to ferment. The next day, mix it with buttermilk and salt to make a probiotic, cooling savory drink. For added flavor, you can also stir in soaked chia seeds, chopped onion, chopped cilantro, roasted cumin powder, minced ginger, and ground curry leaves.
The savory version can be served chilled for a cooling effect.

Step by Step Photo Instructions

How to Prepare Jonna Rava

Wash 1 cup jowar / jonnalu thoroughly. Soak them in water for about 3-4 hours.

2. Drain the water and spread the Jowar on a clean cloth. Allow them to air-dry overnight.

3. The next day, heat a thick-bottomed pan or cooker and roast the dried Jowar until they pop like popcorn and spreads nice aroma around the house. These are called jonna pelalu (popped sorghum). Some may remain un popped.

4. Allow them to cool completely. Grind them to a coarse texture similar to rava (semolina).

How to Make Jonna Java

Add 4 teaspoons of the prepared jonna rava to 2-3 cups of water.

2. Cook over medium heat, stirring continuously to prevent lumps.

3. Continue cooking until the mixture becomes smooth and reaches a porridge-like consistency.

4. Now save 1/2 of the quantity in a separate bowl for later use.

Sweet Jowar Java

Add 1/2 cup of milk to the remaining cooked java and cook 1 min. If you prefer a dairy-free version, simply cook it with water.

Add 2-3 tsp jaggery according to your taste. Note: Instead of regular jaggery, you can use palm jaggery or mishri (rock sugar) to sweeten the java according to your taste.
Enjoy it as a drink or make it slightly thicker and serve it in a bowl as a wholesome breakfast.