Jhangora Ki Kheer Jhangora Pudding Recipes
JHANGORA KI KHEER (JHANGORA PUDDING)
Jhangora is the Indian name for millet, a grain rarely used in the United States. A speciality of Uttaranchal, it is typically served as a dessert.
Provided by Member 610488
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil milk in a thick bottom pan.
- Add jhangora in it and then cook well. Stir to avoid lumps.
- Add sugar and cook for some more time till the sugar is fully dissolved.
- Next add of kewra essence to give it a sweet flavour. Mix this essence well.
- Garnish with chopped dry fruits. Serve cold with fruit salsa on the side.
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- Start by washing the barnyard millet (Jhangora), then soak it in the water for some time. Meanwhile, take a deep pan and boil milk over medium flame.
- When milk is boiled, gently add soaked jhangora in milk while stirring constantly. Ensure there are no lumps formed. Now, add sugar and mix the ingredients well. Cook over medium flame until sugar dissolves completely.
- Then, add kewra essence and mix it well with a large spoon. Cook until you get the desired consistency. Remove from flame. Garnish with raisins and cashews. Serve warm.
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2017-07-10 Step 1. To start with, take a deep bottomed pan and add milk to it. Let the milk boil over medium flame. Step 2. Once the milk is boiled, add …
From recipes.timesofindia.com
5/5 (1)Total Time 40 minsCategory AppetizersCalories 699 per serving
From recipes.timesofindia.com
5/5 (1)Total Time 40 minsCategory AppetizersCalories 699 per serving
- To start with, take a deep bottomed pan and add milk to it. Let the milk boil over medium flame.
- Once the milk is boiled, add millets to the pan. Cook this mixture and keep stirring to avoid lumps.
- Stir in sugar in thus mixture and cook again in order to let the sugar dissolve. Finally add kewra essence to the pan and stir well.
- Remove from flame and transfer in a bowl. Refrigerate the bowl for approx 2 hours. Serve chilled by garnishing with dry fruits.
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