JHANGORE KI KHEER

Jhangora or barnyard millet is the Indian name for millet, a grain. A specialty of Uttaranchal, it is typically served as a dessert.

Kheer is one of the most common desserts in India because most of the kheers are so easy-to-make and taste delicious. Here’s a new variety of kheer which is Jhangore ki Kheer which is the delicacy of Uttaranchal. The lip-smacking kheer can be made with, barnyard millets, raisins, milk, sugar, kewra essence, and nuts. Serve the kheer chilled during potlucks, game nights, and festivals. Kheer can be made with various variations including Chawal Kheer, Sabudana Kheer, Vermicelli Kheer and the list goes on.

INGREDIENTS:

Jhangora / Barnyard Millet - 1/2 cup                                

Jhangora/ barnyard millet

Sugar - 1/2 to 3/4 cup

Milk - 8 cup

Almonds, chopped

Raisin - 1 tbsp

Kewra essence or Rose essence (optional) - 2 drops

METHOD:

1. Take a deep bottomed pan and add milk to it. Let the milk boil over medium flame. 

2. Once the milk is boiled, add millets to the pan. Cook this mixture and keep stirring to avoid lumps.

3. Add sugar and cook till it thickens.

4. Switch off the flame and garnish with almonds and raisins.

5. Serve Jhangore ki kheer warm or chilled.