Jhangora ki Kheer
barnyard millet simmered slowly in milk with jaggery and cardamom, grainy and gentle
Allergens in Jhangora ki Kheer: milk, tree nuts.
Ingredients
Quantities for 6.
- 1/2 cup (100g) Jhangorastand-in for jhangora, the barnyard millet the catalogue does not carry; use samak millet if you can find it
- 1.5 litres, full fat Milk
- 150g, grated Jaggeryor 120g sugar
- 6 pods, seeds crushed Cardamom
- 1 tsp Gheefor toasting the grain
- 12, slivered Almondsoptional
- 2 tbsp Raisinsoptional
- a pinch, soaked in 1 tbsp warm milk Saffronoptional
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rinse the grain in three changes of water until it runs clear, then soak 20 minutes and drain. This is soaking time, not cooking time.
- Grate the jaggery and keep it ready; it must go in off the heat at the very end.
- Use a heavy-based pan. Kheer sticks and scorches in a thin one, and burnt milk cannot be rescued.
Method
- Toast the drained grain in the ghee over medium heat for 2 minutes until each grain is glossy and smells faintly nutty.
- Pour in the milk, bring to a boil, then drop the heat to its lowest setting.Watch it as it comes up. Milk climbs the pan and boils over in seconds.
- Simmer uncovered for 35-40 minutes, stirring every 4-5 minutes and scraping the bottom and sides of the pan with a flat spoon.Scrape the base every single time. A skin of milk left sitting there will catch and taint the whole pot.
- Keep going until the grains are soft and swollen and the milk has reduced by about a third, coating the spoon thickly.
- Stir in the almonds and raisins and cook 3 minutes more, until the raisins plump.
- Take the pan off the heat and let it stand for 8-10 minutes, until you can comfortably hold a hand against the side of the pan.This wait is not optional. Jaggery added to near-boiling milk will curdle it instantly.
- Stir in the grated jaggery until fully dissolved, then the crushed cardamom and the saffron milk.
- Taste and add a little more jaggery if you want it sweeter, then rest 10 minutes for the flavours to settle.
- Serve warm, or chill 2 hours and serve cold. It thickens considerably in the fridge.
Storage
Keeps 3 days refrigerated in a covered container. It sets firm when cold; loosen with 3-4 tbsp of warm milk and stir well before serving. Do not reheat over high heat.
Nutrition Medium estimate
One serving of Jhangora ki Kheer (307 g) is about 350 calories, or 114 calories per 100 g.
Low protein: 10 g a serving, 11% of the calories
| Per serving307 g | Per 100 g | |
|---|---|---|
| Calories | 350 kcal | 114 kcal |
| Protein | 9.9 g | 3 g |
| Carbohydrate | 55.0 g | 18 g |
| of which sugars | 41.3 g | 13 g |
| Fibre | 0.5 g | 0 g |
| Fat | 10.6 g | 3 g |
| of which saturated | 5.4 g | 2 g |
| of which unsaturated | 4.0 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Pahari recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.