Jhajaria | How to make Jhajaria

1 review
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ByBhavna Mittal
Created on 23rd May 2017
  • Jhajaria, How to make Jhajaria
  • Jhajaria | How to make Jhajaria (1 likes)

  • 1 review
    Rate It!
  • By Bhavna Mittal
    Created on 23rd May 2017

About Jhajaria

A authentic dish from Mewad, made with desi fresh corn.

Jhajaria, a deliciously amazing recipe to treat your family members. This recipe of Jhajaria by Bhavna Mittal will definitely help you in its preparation. Surprisingly the preparations for Jhajaria can be done within 30 minute. Isn't it interesting. Also, the time taken for cooking Jhajaria is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 5 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Jhajaria is just too tempting. Cooking Jhajariaat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Jhajaria is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofJhajaria from Better Butter.

  • Prep Time30mins
  • Cook Time60mins
  • Serves5People
Jhajaria

Ingredients to make Jhajaria

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

How to make Jhajaria

  1. Grate the corn with help of a grater.
  2. Sieve or filter the paste so that unwanted fibres can be removed.
  3. Now take nonstick pan add the paste to roast it.
  4. It is a very tedious job but have be patient while roasting it and make sure that it does not burn or clump.
  5. You have to roast till the paste turns golden yellow also you can add ghee to roast in between as needed.
  6. 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.
  7. Serve hot. You can dry roasted granules in freezer for later use.

Reviews for Jhajaria (1)

Diksha Wahi3 months ago
Unique kind of recipe!
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