Jhangora ki Kheer (Jhangora Pudding)
- 500 gm Jhangora (A local Cereal)
- 200 gm Sugar
- 2 liter of
- 50 gm Cashew
- 50 gm Raisins
- 100 gm Chironji
- 2-3 drops of Kewara essence
- Wash the Jhangora and soaked in water for 1 hour.
- Boil the milk.
- Add Jhangora and stir well to avoid lumps.
- Add sugar and cook until it is done.
- Add kewara essence and mix well.
- When the mixture becomes thick remove from gas.
- Garnish with raisins, cashew nuts, and chironji.
- Enjoy Jhangora ki Kheer.