Jhangora Ki Kheer Jhangora Pudding
Discover the creamy indulgence of **Jhangora Ki Kheer**, a traditional Indian dessert crafted from nutritious barnyard millet (jhangora). This rich and aromatic pudding combines the wholesome goodness of millet with the velvety texture of slow-simmered full-fat milk, delicately sweetened with sugar and infused with the warm essence of green cardamom. Enhanced by the luxurious touch of saffron and garnished with a medley of chopped nuts and delicate dried rose petals, this dessert is as visually stunning as it is delicious. Perfect for festive occasions or as a comforting treat, Jhangora Ki Kheer offers a gluten-free, wholesome way to satisfy your sweet cravings. Serve it warm for cozy vibes or chilled for a refreshing delicacy—either way, it's sure to impress!
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Recipe Information
Ingredients
- 100 grams Barnyard millet (Jhangora)
- 1 liter Full-fat milk
- 100 grams Sugar
- 1 teaspoon Green cardamom powder
- 10 strands Saffron strands (optional)
- 2 tablespoons Chopped nuts (almonds, cashews, pistachios)
- 1 teaspoon Ghee (clarified butter)
- 1 teaspoon Dried rose petals (optional, for garnish)
Instructions
Rinse the barnyard millet (jhangora) thoroughly under running water and drain. Set aside.
In a heavy-bottomed pan, heat 1 teaspoon of ghee on medium heat. Add the washed millet and sauté for 2-3 minutes until lightly fragrant.
Gradually add the milk to the pan with the sautéed millet. Stir well and bring it to a boil over medium heat.
Once the milk starts boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the milk and millet from sticking to the bottom of the pan.
After about 30 minutes, the millet should soften and the milk should reduce, giving the kheer a creamy consistency.
Add the sugar and mix well. Continue simmering for another 10 minutes, stirring frequently to dissolve the sugar completely.
Add the green cardamom powder and saffron strands (if using) to the kheer. Mix well to infuse the flavors.
Turn off the heat and let the kheer cool slightly. It will thicken further as it cools.
Garnish with chopped nuts and dried rose petals before serving. You can serve the Jhangora Ki Kheer warm or chilled, depending on your preference.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 400 mg | 17% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 151.1 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1314 mg | 101% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
