Jhangora Ki Kheer Jhangora Pudding Recipes

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.

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.

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.