Jhangore Ki Kheer | Kuthiravali Payasam | Millet Kheer

Jhangore kheer, a traditional milk kheer made with millets. A creamy dessert made with millets and milk. An quick and easy dessert to celebrate your special occasions.

Course Dessert

Cuisine Indian

Keyword Barnyard millet recipe, Cooking with millets, How to make kheer, Milk kheer

Prep Time 1

Cook Time 30

Total Time 1 30

Servings people

Calories 361kcal

Ingredients

½ cup Jhangora/Barnyard Millet/Kuthiraivaali
¼ Cup Condensed Milk or ½ Cup Sugar
2 Liters Fresh Milk i used full fat
2 tablespoon chopped cashewnuts
2 tablespoon chopped almonds
2 tablespoon raisins
2-3 drops of kewra essence/screw-pine essence
a generous pinch of saffron

Instructions

Wash and soak Jhangora/Barnyard millet/Kuthiravaali in water for an hour.
Ina 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. After10 minutes, add condensed milk and mix well.
Add chopped nuts and raisins. Lett his sit on the stove for another 8-10 minutes.
Take it off heat. Serve warm or chilled
The kheer tends to thicken with time, incase it thickens too much, add ¼ - ½ cup of warm milk to the kheer, mix it well and serve.

Nutrition