Jhangora Ki Kheer (Jhangora Pudding)
![photo by Mia in Germany](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/28/42/22/picU6RHfC.jpg)
photo by Mia in Germany
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40911450/OYAsgPy0QT6Alp1IaNKF_Ma1.jpg)
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 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
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.
Questions & Replies
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Reviews
-
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.