Ponkh
What is it?
Ponkh, commonly known as green jowar in India, are the fragile grains of sorghum harvested at a tender stage as soft, green pearls. Ponkh is often enjoyed during the winter harvest season, particularly in Gujarat and Maharashtra. As a regionally unique form of roasted millet, it undergoes charcoaling to blister the exterior, followed by threshing to separate the grains from their delicate husks.(Source)
What other names does it have?
Botanical Name: Sorghum bicolor L.
Regional Names: Ponkh (Gujarati), Hurda (Marathi), Seethani (Kannada)
When is it in season?
Where is it found?
Ponkh is a drought- and heat-resistant grain that grows in semi-arid tropical and subtropical regions under rain-fed conditions with minimal inputs. However, it yields up to 8-9 tonnes of produce per hectare when irrigated and fertilised. In India, the highest sorghum-producing states include Maharashtra, Karnataka, Rajasthan, Tamil Nadu, and Andhra Pradesh, accounting for 89 percent of the overall production.
What is its history/cultural significance?
Ponkh holds an important place in Indian harvest traditions. Its origins lie in farmers guarding ripening crops at night, when tender sorghum cobs were roasted over bonfires and eaten, gradually becoming a seasonal delicacy. Over time, this practice evolved into organised winter celebrations.
In Maharashtra and Gujarat, ponkh—often referred to as ‘hurda’—symbolises rural abundance, even celebrated through hurda or ponkh parties. These gatherings resemble communal picnics, centred on bonfire-roasting, threshing of the grain, and shared meals.(Source) The practice is closely associated with harvest festivals such as Bhogi—the eve of Makar Sankranti—where ponkh appears in ritual offerings alongside other seasonal produce.
How can you use it?
These grains may be eaten directly after roasting or used in a range of preparations, offering textures that are crunchy, tender, and juicy. One of the simplest ways to prepare ponkh is to boil the grains until tender and then select the smaller, firmer ones. Ponkh that is harvested but not consumed fresh is often sun-dried and milled into flour, which is later used to make bhakri and other flatbreads.
What states can I find it in?
What parts of the plant are edible?
Grain
Is it nutritious?
Ponkh comprises protein, vitamins, minerals like iron and zinc, and insoluble fibre as detailed in health food research on millets. It is a gluten-free grain rich in antioxidants; its hull retains most vitamins.
How do you store it?
For optimal sweetness and tenderness, fresh ponkh should be consumed within two days of harvest. It should be stored loosely in a cool, dry place away from direct sunlight. Dried or sun-dried ponkh grains can be frozen for three to four months, or milled into flour to extend their shelf life.
Stories:
How A Quintessentially Maharashtrian Winter Festival Ushers In The Harvest Season by Drishya, Homegrown
The article talks about hurda parties—or gatherings that celebrate the harvest of tender sorghum (hurda) from November to February in Maharashtra. This joyful tradition revives ancient rituals, replete with bonfires for roasting fresh cobs and communal feasts highlighting the state’s rich agricultural heritage.
Recipes:
Hurda Bhel Recipe (Ponk Bhel) by Neha Mathur, Whisk Affair
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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