In Maharashtra, winters aren’t just a season. It is officially Hurda time.

Come December-January, many farms across Maharashtra prepare for hurda parties. At these parties, farmers invite guests to their farms to experience the star of the show-Hurda all while soaking themselves in sunlight amidst nature. They serve freshly harvested and then roasted tender grains along with some lehsun sev and beverages like buttermilk or sugar cane juice.

These events are not just a celebration of an ingredient; they are a celebration of a season. community, and nature.

About Hurda

Hurda are tiny, light green, pearl-like, tender jowar/ sorghum grains that are harvested at the milky grain stage, ie. just when the grains are soft, sweet and flavourful. The grains, along with their stems, are slow-roasted in mud pits, which further infuses a distinct earthy note into them. This age-old method retains the sweetness and makes it a ready-to-eat treat.

In India, Maharashtra is the largest producer of tender sorghum. Along with Maharashtra, it is produced in Rajasthan, Karnataka, Andhra Pradesh and Tamil Nadu. Within Maharashtra, several sorghum varieties are cultivated specifically for tender sorghum, including Phule Madhur, Phule Uttara, Surthi, Gulbhendi, etc . Of these, Phule Madhur is considered superior for its exceptional sweetness, tenderness, and overall roasting quality.

While the harvest window is short, the taste and tradition of Hurda make it one of the most anticipated winter treats in these regions.

Scientific name

Sorghum-bicolor (L.) Moench

Other names for Hurda

• Ponkh ( Hindi & Gujarati ),
• Hurda (Marathi)
• Seethani (Kanada)
• Tender Jowar ( English)

Availability

Easily available on the farms as well as in local markets in both Maharashtra and Gujarat from November to February. Peak season is from December to mid-January.

Purchase

While purchasing tender sorghum, the grains should be soft yet firm. They should be light green with minimal dust or dirt.

Pro tip: Taste a few grains before purchasing and look for all the above and subtle sweetness in terms of taste.

Nutritional Content

Tender Sorghum is rich in energy, fibre, B complex vitamins, and antioxidants. When it is eaten with the hull, it retains the majority of nutrients, including high protein level, phosphorus and thiamine.

Tender sorghum is naturally gluten-free and rich in dietary fibre, antioxidants, and minerals. Research shows it supports digestion, cancer prevention, heart health, blood sugar control, bone strength, anaemia prevention, and even mood and cognitive function.

Culinary Use

• Soups like Minestrone with hurda
• Freshly Roasted as a snack
• Hurda Flour to make muthiya or paratha
• Salad like chaat

• Ponkh Bhel
• Breakfast recipes like ponkh upma
• Desserts like ponkh halva, kheer

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