It is very interesting to know many of the traditional cuisines of various cultures across our country use one or many of these millets in their regular diet, which shows that traditional cooking stresses the importance of healthy food and these millets once which were considered as poor man’s food are the now considered Super Food and are making way in to every kitchen that recognize their value and health.
- Wash and soak Jhangora/Barnyard millet/Kuthiravaali in water for an hour.
- In a heavy bottom pan, boil milk. Add 2 tablespoon 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 it original volume. Now add Jhangora and stir well to avoid lumps.
- After 10 minutes, add condensed milk and mix well. Add Chopped nuts and raisins.Let this sit on the stove for another 8-10 minutes. Remove from flame.Serve Warm or chilled.
- The Kheer tends to thicken with time, incase it thickens too much, add ¼ cup of warm milk/glass while serving.