Name: Jhangore ki Kheer/Barnyard Millet Kheer/Samo ka kheer recipe by Priya Srinivasan at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup Jhangora/Barnyard Millet/Kuthiraivaali; 1/4 Cup Condensed Milk or 1/2 Cup Sugar; 2 litres Fresh Milk (I used full fat); 2 tbsp chopped cashewnuts; 2 tbsp chopped almonds; 2 tbsp raisins; 2-3 drops of kewra essence/screwpine essence; A generous pinch of saffron

ABOUT Jhangore ki Kheer/Barnyard Millet Kheer/Samo ka kheer RECIPE

A delicious find, when we did a blogging marathon on Indian cuisine. I loved the whole series.

Ingredients Serving: 4

1/2 cup Jhangora/Barnyard Millet/Kuthiraivaali
1/4 Cup Condensed Milk or 1/2 Cup Sugar
2 litres Fresh Milk (I used full fat)
2 tbsp chopped cashewnuts
2 tbsp chopped almonds
2 tbsp raisins
2-3 drops of kewra essence/screwpine essence
A generous pinch of saffron

Instructions

Dry roast the millet in a pan for 3-4 minutes or until it gets little puffed and crisp.
In a heavy bottom pan, boil the milk. Add 2 tbsp of sugar to the milk to prevent burning or you can even add 2 or 3 stainless steel spoons to prevent burning of milk.
When the milk starts boiling, Add saffron and reduce the flame to medium, let this cook until the milk reduces to half of its original volume. Now add Jhangora and stir well to avoid lumps.
After 10 minutes, the millet would have cooked well, now add the condensed milk and mix well. Add the chopped nuts and raisins.
Let this sit on the stove for another 8-10 minutes. Remove from flame.
Serve it warm or chilled.

Similar Recipes