Jhangora Ki Kheer Jhangora Pudding Recipes

KHEER RECIPE, HOW TO MAKE RICE KHEER

Steps:

• Wash rice a few times & drain completely. Chop the nuts & set aside.
• Pour ¼ cup water to a large heavy bottom pot. This prevents kheer from getting scorched at the bottom.
• Then pour milk & bring to a boil.
• Keep stirring the milk often to prevent the fats getting stuck to the bottom.
• Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy.
• Keep stirring often to prevent the milk getting scorched at the bottom.
• Stir in the sugar and continue to cook until the rice kheer turns thick.
• Keep stirring often in between to prevent burning.
• Add cardamom powder, rose water and nuts. Stir and continue to cook for 5 minutes.
• Turn off when the rice kheer reaches a desired consistency, slightly runny.
• Kheer thickens once it cools down. Garnish rice kheer with more nuts and serve.
• Optional - Most people don't like ghee in their kheer. You can also skip this. Heat 1 tbsp ghee in a small pan and fry the cashews until golden.
• Then add raisins and stir until they turn plump. Remove them and set aside.
• Press the saute button.
• Optional - add 1 tablespoon ghee or butter to the inner pot of the Instant pot. Fry the cashews until light golden. Then add raisins and fry for 30 seconds. Remove to a plate.
• Pour ¼ cup water to avoid burning and then pour milk.
• Then add rice & sugar to the inner pot of Instant pot.
• Mix all of them together. Secure the lid of the instant pot.
• Position the steam release handle to sealing. Next press the porridge button.
• Set the timer to 18 mins. When it is done press cancel & switch off. Wait for the pressure to release naturally.
• When the float valve drops, open the lid and add cardamom powder & rose water. Stir well.
• Rice kheer will be runny at this stage. Give a good stir.
• For a thicker consistency you cook on saute mode for a few mins until thick. It will thicken further after cooling.
• Transfer kheer to serving bowls & garnish with nuts & raisins. You can also chill the rice kheer and serve.

JHANGORA KI KHEER (JHANGORA PUDDING)

Steps:

• Boil milk in a thick bottom pan.
• Add jhangora in it and then cook well. Stir to avoid lumps.
• Add sugar and cook for some more time till the sugar is fully dissolved.
• Next add of kewra essence to give it a sweet flavour. Mix this essence well.
• Garnish with chopped dry fruits. Serve cold with fruit salsa on the side.

SABUDAANA KI KHEER (TAPIOCA KHEER)

Steps:

• Wash the raisins, put them in a small bowl and cover with water.
• Leave to soak.
• Put the tapioca in a sieve and wash it under cold running water.
• Put it into the sauce pan with the milk and water and cook on a medium heat until it is soft.
• Stir in the sugar.
• Crush the cardamoms and add to the pan with the saffron and the drained raisins.
• Stir to mix, then simmer until the mixture is the consistency of oatmeal.
• Turn it into a serving bowl.
• Slice the almonds and sprinkle them over the top.
• Serve warm.