Best 2 Jhangora Ki Kheer Jhangora Pudding Recipes
Jhangora ki kheer, also known as barnyard millet pudding, is a traditional Indian dessert that combines the nutty flavor of jhangora (barnyard millet) with the richness of milk and the sweetness of sugar. This delectable pudding is not only a culinary delight but also a nutritious treat. Jhangora is a gluten-free grain that is packed with dietary fiber, protein, and essential minerals. It has a low glycemic index, making it suitable for individuals with diabetes or those seeking to maintain healthy blood sugar levels. This recipe presents two variations of jhangora ki kheer: a classic version that uses jaggery as a natural sweetener and a contemporary version that employs refined sugar for a more pronounced sweetness. Both versions offer a delightful dessert experience, catering to different taste preferences.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Tips:
- To make the kheer creamier, use full-fat milk and/or cream.
- If you don't have a pressure cooker, you can cook the jhangora in a regular pot with plenty of water for about 30-45 minutes, or until the jhangora is soft.
- You can add sugar or honey to taste, depending on how sweet you like your kheer.
- For a richer flavor, add a pinch of saffron or cardamom powder.
- Garnish the kheer with chopped nuts, dried fruits, or rose petals before serving.
Conclusion:
Jhangora ki kheer is a delicious and nutritious dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its creamy texture, nutty flavor, and subtle sweetness, jhangora ki kheer is sure to be a hit at your next gathering.
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