Name: Jhajaria recipe by Bhavna Mittal at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5
Ingredients: Desi corn cobs 2kg; Ghee 1 and half cup; Sugar as per taste; Saffron - 10 strands; Almond 8-10; Cardamom 8-10

Ingredients Serving: 5

Desi corn cobs 2kg
Ghee 1 and half cup
Sugar as per taste
Saffron - 10 strands
Almond 8-10
Cardamom 8-10

Instructions

Grate the corn with help of a grater.
Sieve or filter the paste so that unwanted fibres can be removed.
Now take nonstick pan add the paste to roast it.
It is a very tedious job but have be patient while roasting it and make sure that it does not burn or clump.
You have to roast till the paste turns golden yellow also you can add ghee to roast in between as needed.
After dry roasting the paste, you can add water needed to make kheer like consistency. Add sugar once the granules of corns absorbs water. You can add milk instead of water. Add Cardamom, almond and saffron.
Serve hot. You can dry roasted granules in freezer for later use.