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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.
this dessert is from which state? sounds very interesting
Grate the corn. (I've used the corn cobs)
Now grind the grated corn in a grinder.
Sieve it.
You will be left with pure corn pulp with no skin.
Now take a non stick pan and heat ghee in it.
Start roasting the sieved corn on low flame.
After some time (probably after 20 minutes) you will notice that the pulp has started to come together.
Continue roasting it.
After some time you will get a grainy mixture.
Roast it till you observe a perfect grainy mixture, completely dried up.
Switch off the flame.
Let it cool.
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.
To make jajaria, mix sugar and water in a heavy bottomed vessel.
Let one boil come. Add the corn mixture and mawa to it.
Add elaichi powder, jaiphal and javitri powder.
Let it boil once.
Garnish with almond slivers and serve hot.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
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Ohio
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