Best Jhangora Ki Kheer Jhangora Pudding Recipes
JHANGORA KI KHEER (JHANGORA PUDDING)
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
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.
KHEER
An Indian rice pudding served warm or cold and garnished with nuts. The inclusion of cardamom pods makes this global dessert distinctive. Kheer is more milky than rice puddings served in the US. This recipe is untried and submitted for 2005 'Zaar World Tour.
Provided by justcallmetoni
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
- In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
- Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
- Remove from the heat. Sprinkle with the rose water.
- Serve warm or chilled in dessert bowls.
SABUDAANA KI KHEER (TAPIOCA KHEER)
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
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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