Pahadi Cuisine: Jhangore Ki Kheer
Makes 4 to 5 servings
- Barnyard millet – 300 gm
- Milk – 5 cups
- Raisins – 30 gm
- Sugar – 150 gm
- Cashews – 30 gm
- Kewra essence – 2 drops (optional)
- Wash barnyard millet (jhangora) and soak it in warm water for some time. Meanwhile, take a deep pan and boil the milk over medium flame.
- Add soaked jhangora in boiled milk while stirring constantly to avoid any lumps. Now, add the sugar and mix the ingredients well. Cook over medium flame until the sugar dissolves completely.
- Add kewara essence and mix it well. Cook until the desired consistency is achieved. Remove from flame. Garnish with raisins and cashews.
- Serve hot or cold.
If you enjoyed this recipe, you might also like this lip-smacking pahadi tadka raita recipe that we’ve shared here.