Name: Jhangore Ki Kheer/barnyard Millet Kheer/samo Ka Kheer Recipe
Total time: 25 min
Yield: 4
Cuisine: Cuisine

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

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A delicious find, when we did a blogging marathon on indian cuisine. I loved the whole series.

How to make Jhangore Ki Kheer/barnyard Millet Kheer/samo Ka Kheer Recipe

Priya Srinivasan

Crawler

Cuisine

<p>A delicious find, when we did a blogging marathon on indian cuisine. I loved the whole series.</p>

Jhangora/Barnyard Millet/Kuthiraivaali

Condensed Milk or 1/2 Cup sugar

Fresh milk

chopped cashewnuts

chopped almonds

Raisins

drops of kewra essence/screwpine essence

A generous saffron

Dry roast the millet in a pan for 3-4 minutes or until it gets little puffed and crisp.

step 1

In a heavy bottom pan, boil the milk. Add 2 tbsp of sugar to the milk to prevent burning or you can even add 2 or 3 stainless steel spoons to prevent burning of milk.

step 2

When the milk starts boiling, add saffron and reduce the flame to medium, let this cook until the milk reduces to half of its original volume. Now add jhangora and stir well to avoid lumps.

step 3

After 10 minutes, the millet would have cooked well, now add the condensed milk and mix well. Add the chopped nuts and raisins.

step 4

Let this sit on the stove for another 8-10 minutes. Remove from flame.

step 5

step 6

Better Butter