Jhangora Pudding

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Recipe

Ingredients

1/2 cup	jhangora (barnyard millet)
1 liter	milk
1/4 cup	sugar
1/4 teaspoon	cardamom powder
1 tablespoon	ghee
2 tablespoons	chopped nuts (almonds, cashews)
1 tablespoon	raisins
—	saffron strands (a few, optional)

Instructions

1. 1 Rinse the jhangora thoroughly under running water and soak it in water for 15 minutes.
2. 2 Heat ghee in a heavy-bottomed pan over medium heat.
3. 3 Add the chopped nuts and raisins, sauté until the nuts turn golden, and set them aside.
4. 4 In the same pan, add the soaked jhangora and sauté for 2-3 minutes.
5. 5 Pour in the milk and bring it to a boil, stirring occasionally.
6. 6 Reduce the heat to low and let it simmer, stirring frequently to prevent sticking, until the jhangora is cooked and the mixture thickens (about 25-30 minutes).
7. 7 Add sugar and cardamom powder, stirring well to combine.
8. 8 Cook for another 5 minutes until the sugar is fully dissolved.
9. 9 Garnish with the sautéed nuts, raisins, and saffron strands if using.
10. 10 Serve warm or chilled as desired.