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    You are in: Home / Recipes / Jhangora Ki Kheer (Jhangora Pudding) Recipe
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    Jhangora Ki Kheer (Jhangora Pudding)

    Jhangora Ki Kheer (Jhangora Pudding). Photo by Mia in Germany

    1/1 Photo of Jhangora Ki Kheer (Jhangora Pudding)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Member #610488's Note:

    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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    Units: US | Metric


    1. 1
      Boil milk in a thick bottom pan.
    2. 2
      Add jhangora in it and then cook well. Stir to avoid lumps.
    3. 3
      Add sugar and cook for some more time till the sugar is fully dissolved.
    4. 4
      Next add of kewra essence to give it a sweet flavour. Mix this essence well.
    5. 5
      Garnish with chopped dry fruits. Serve cold with fruit salsa on the side.

    Ratings & Reviews:

    • on March 04, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Jhangora Ki Kheer (Jhangora Pudding)

    Serving Size: 1 (424 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 600.5
    Calories from Fat 164
    Total Fat 18.3 g
    Saturated Fat 8.2 g
    Cholesterol 45.5 mg
    Sodium 189.8 mg
    Total Carbohydrate 90.8 g
    Dietary Fiber 6.4 g
    Sugars 25.8 g
    Protein 19.4 g

    The following items or measurements are not included:

    kewra essence

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