Zutaten für Jhangora Ki Kheer Jhangora Pudding
- Millet
- 1/2 cup granulated sugar (or to taste)
- 4 cups whole milk
- Cashew Nuts
- Raisins
- Almonds
- 1 teaspoon kewra essence (or rose water)
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Zubereitung von Jhangora Ki Kheer Jhangora Pudding
- Rinse the jhangora under cold water until the water runs clear.
- In a heavy-bottomed pan, bring the milk to a boil over medium heat.
- Add the rinsed jhangora to the boiling milk. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the jhangora is tender and most of the milk is absorbed, stirring occasionally to prevent sticking.
- Stir in the sugar and continue to cook for another 5-7 minutes, or until the sugar is completely dissolved and the kheer has thickened slightly.
- Remove from heat and stir in the kewra essence. Mix well.
- Garnish with chopped dry fruits.
- Let the kheer cool completely. Refrigerate for at least 30 minutes to allow the flavors to meld and the kheer to chill thoroughly.
- Serve chilled, topped with your prepared fruit salsa for a delicious contrast in textures and flavors.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
103g
Fat
41g
Carbs
30g
