Makki Ka Jhajharia
Very few people would have heard its name. It is a sweet dish of Rajasthan (or you can also call it Makki Ka Halwa ya kheer ) but here it is called Makki Ka Jhajharia
Maize crop is spread all over the world and maize is also a good source of antioxidants. Maize contains soluble fiber which helps in reducing the level of cholesterol.
Maize is also called a super food.
Eating Desi corn is more beneficial in this.
Today we are making a recipe of Desi corn.
Ingredients:-
- Desi corn- 2 kg
- Ghee- 1 cup
- Cardamom powder- 1 tsp
- Dry fruits- of your choice
- Sugar- according to taste
Method:-
First of all, peel the corn and wash it thoroughly with water.
Now grate all these and prepare a paste. Grating makes the paste a little coarse.
Now use a sieve to remove the white peel from this paste.
We will filter it
So that the corn husk gets separated
And the soft part remains with us
Heat ghee in a pan
Put the sieved corn paste in it
The flame of the gas has to be kept low otherwise the paste will burn It will stick
Keep stirring it continuously for 10 minutes, then it will stop sticking to the pan. Let it cook on low flame for about 1 hour and keep stirring it in between
Until it becomes light brown in colour
When this paste gets roasted and dries and turns brown, then turn off the gas
This roasted corn kernels can be stored in the freezer for 3 months
And when you feel like eating something sweet, you can eat it If you wish, you can take it out and make Jhajharia
Jhajharia can be made using both methods, in milk and water
If made in milk, it will taste like kheer
And if made in water, it will taste like halwa
Both are delicious
Today some guests have come to my house, so I made Jhajharia in milk
Take as much sugar as you want (milk,
Sugar,
Cardamom,
Put it in a boil and after the sugar melts turn off the gas and garnish with dry fruits
Serve it
I am my I write the recipe in Hindi and then upload it in English with the help of Google Translate
