Prep 10 mins
Cook 30 mins
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.
- 2 cups millet (jhangora)
- 3⁄4 cup sugar
- 2 quarts milk
- 1⁄2 tablespoon cashew nuts
- 1⁄2 tablespoon raisins
- 1⁄4 cup almonds
- 2 tablespoons kewra essence or 2 tablespoons rose water, to taste
- 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.
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.