Jhangora Ki Kheer Jhangora Pudding Recipes

JHANGORA KI KHEER (JHANGORA PUDDING)

Jhangora Ki Kheer (Jhangora Pudding) image

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.

Provided by Member 610488

Categories Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

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

Steps:

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.

SABUDAANA KI KHEER (TAPIOCA KHEER)

Sabudaana Ki Kheer (Tapioca Kheer) image

This is an Indian dessert made with Tapioca I am posting for a request. Its from "A taste of Palace Life Royal Indian Cookery" by Manju Shivraj Singh foward by Her Highness the Raj Mata of Jaipur.

Provided by Steve P.

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon raisins
1 cup pearl tapioca
3 cups milk
1 cup water
1/2 cup sugar
2 green cardamoms
1 pinch saffron
6 blanched almonds

Steps:

Wash the raisins, put them in a small bowl and cover with water.
Leave to soak.
Put the tapioca in a sieve and wash it under cold running water.
Put it into the sauce pan with the milk and water and cook on a medium heat until it is soft.
Stir in the sugar.
Crush the cardamoms and add to the pan with the saffron and the drained raisins.
Stir to mix, then simmer until the mixture is the consistency of oatmeal.
Turn it into a serving bowl.
Slice the almonds and sprinkle them over the top.
Serve warm.

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To start with, take a deep bottomed pan and add milk to it. Let the milk boil over medium flame.
Once the milk is boiled, add millets to the pan. Cook this mixture and keep stirring to avoid lumps.
Stir in sugar in thus mixture and cook again in order to let the sugar dissolve. Finally add kewra essence to the pan and stir well.
Remove from flame and transfer in a bowl. Refrigerate the bowl for approx 2 hours. Serve chilled by garnishing with dry fruits.

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