New Delhi: Your gut’s best friend and a weight-loss friendly drink which has been prepared in Indian kitchens for ages, is now nowhere to be seen, but
is known for its nourishing, cooling and gut-friendly properties. Known as the nutrient powerhouse, Jowar Malt or Jorna Ambali, is quietly reclaiming its place in Indian kitchens to support gut health and help reduce weight by keeping you full for longer hours.
What makes this drink even more appealing is its sheer simplicity. With just jowar flour, water, and buttermilk, you can prepare a wholesome and refreshing glass of jowar malt in under five minutes. In summer, its cooling properties feel almost therapeutic, offering relief from heat and promoting gut comfort.
How to make Jowar Malt
Traditionally known as jorna java or jorna ambali, this fermented drink has long been a part of rural Indian diets. The fermentation process creates natural probiotics, the “good bacteria” that the body relies on for immunity and smooth digestion.
The dish is incredibly versatile, light enough to sip as a breakfast substitute, nourishing enough to have for dinner, and gentle on the gut for all age groups. For those on a weight-loss journey, jowar ambali is especially beneficial. It keeps you full, prevents unnecessary snacking, and supports metabolic balance.
Ingredients
- 1 cup jowar (sorghum) flour
- 5 cups water (for boiling)
- 2 cups water (to mix the slurry)
- ½ liter buttermilk
- Salt to taste
How to Make Jowar Ambali (Java)
- Bring five cups of water to a boil.
- In another bowl, mix one cup of jowar flour with one cup of water, ensuring no lumps. Add another cup of water and make a smooth, thin slurry.
- Reduce the flame and slowly pour the slurry into the boiling water, stirring continuously.
- Cook for five minutes, stirring occasionally until the mixture thickens into a smooth porridge-like consistency.
- Turn off the flame and let it rest for two minutes. This can be consumed as is or taken to the next step for fermentation.
How to ferment Java
- Transfer the warm java to a clean clay pot and let it ferment for 6–7 hours or overnight.
- By morning, it develops a slightly tangy, cheese-like texture.
- Mix well to remove lumps, add buttermilk, adjust thickness, and blend with a curd whisk if needed.
- Add salt to taste — your refreshing, probiotic-rich jowar ambali is ready.
For weight-watchers, it is a dream meal: light, filling, low in calories, and naturally rich in fibre. Add chopped onions, coriander, or curry leaves for extra flavour and texture. You can eaily enjoy the drink at any time of the day and it helps you keep full and hydrated to provide energy.
