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."
 
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photo by Mia in Germany photo by Mia in Germany
photo by Mia in Germany
Ready In:
40mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • 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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Reviews

  1. Luckily millet is one of the main wheat substitutes for German celiacs, so plenty of it here, and I love all kinds of millet puddings. This one turned out perfectly. I used the rose water option and cut down the sweetener because the rice milk I use already is quite sweet. The rasins actually were dried papaya bits. A very yummy treat which I'll make again :) Thanks for posting! Made for India - More Than Curry Tag Game.
     
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