Bhutte Ka Jajaria | How to make Bhutte Ka Jajaria

By Arti Mehta  |  7th Mar 2017  |  
5 from 1 review Rate It!
  • Bhutte Ka Jajaria, How to make Bhutte Ka Jajaria
Bhutte Ka Jajariaby Arti Mehta
  • Prep Time

    20

    mins
  • Cook Time

    50

    mins
  • Serves

    2

    People

4

1

About Bhutte Ka Jajaria Recipe

Jajaria is a liquid mithai. We generally prepare two types of jajaria, one from corn and the other from hara chana. Both are amazing. These are made during winters.

Bhutte Ka Jajaria is a delicious dish which is enjoyed by the people of every age group. The recipe by Arti Mehta teaches how to make Bhutte Ka Jajaria step by step in detail. This makes it easy to cook Bhutte Ka Jajaria in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Bhutte Ka Jajaria at home. This amazing and mouthwatering Bhutte Ka Jajaria takes 20 minutes for the preparation and 50 minutes for cooking. The aroma of this Bhutte Ka Jajaria is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Bhutte Ka Jajaria is a good option for you. The flavour of Bhutte Ka Jajaria is palatable and you will enjoy each and every bite of this. Try this Bhutte Ka Jajaria and impress your family and friends.

Bhutte Ka Jajaria

Ingredients to make Bhutte Ka Jajaria

  • corn 1 (prefer the Indian corn)
  • ghee 2 tbsp
  • mawa (khoya or reduced milk) ¼ cup
  • sugar a little less than ¾ cup
  • water 2 ¼ cups
  • cardamom powder (Elaichi) 2 tsp
  • Nutmeg (Jaiphal) 1 piece (equivalent to one chana dal (powdered) )
  • Mace (javitri) 2 cm long (powdered)

How to make Bhutte Ka Jajaria

  1. Grate the corn. (I've used the corn cobs)
  2. Now grind the grated corn in a grinder.
  3. Sieve it.
  4. You will be left with pure corn pulp with no skin.
  5. Now take a non stick pan and heat ghee in it.
  6. Start roasting the sieved corn on low flame.
  7. After some time (probably after 20 minutes) you will notice that the pulp has started to come together.
  8. Continue roasting it.
  9. After some time you will get a grainy mixture.
  10. Roast it till you observe a perfect grainy mixture, completely dried up.
  11. Switch off the flame.
  12. Let it cool.
  13. You can store this mixture in an air tight container in the freezer for about 1-2 months and use it to make jajaria at any time.
  14. To make jajaria, mix sugar and water in a heavy bottomed vessel.
  15. Let one boil come. Add the corn mixture and mawa to it.
  16. Add elaichi powder, jaiphal and javitri powder.
  17. Let it boil once.
  18. Garnish with almond slivers and serve hot.

My Tip:

The roasting time in case of American corn increases as it is more watery as compared to Indian corn. If you have corn cobs then directly grind them without using water.

Reviews for Bhutte Ka Jajaria (1)

ruchika dugara year ago

this dessert is from which state? sounds very interesting
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