Jhangora – 300 grams
Sugar – 150 grams
Milk – 5 cups
Chopped almonds – 30 grams
Raisins – 30 grams
Cardamom powder – half teaspoon
– Before making Jhangore kheer, keep in mind that it is always cooked in an open pot with a thick bottom.
– Before making it, it should be soaked in water for about 2 hours. To make this kheer, first boil the milk and keep it aside.
Now heat ghee in a deep thick vessel, add grated dry coconut and jhangora and fry on low flame.
– While roasting Jhangora, take special care that every grain of Jhangora should be separated after roasting.
– After this, add heated milk in Jhangora and mix it well. You can make this kheer thick or thin.
– Keep stirring the kheer regularly with a ladle. During this, keep in mind that there should not be lumps in the kheer.
– After cooking the kheer on low flame for about 15 minutes, add cardamom powder, chopped raisins, cashew nuts and almonds to this kheer.
– Jhangore kheer is ready. Turn off the gas. It can be served both hot and cold.
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