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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 minutes
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

  1. Store the prepared jonna rava in an airtight container for easy use.
  2. Cook the mixture slightly thinner than the desired final consistency, as it thickens as it cools down.
  3. 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.
  4. 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.
  5. The savory version can be served chilled for a cooling effect.