Jhajariya
Encyclopedia
Jhajhariya is a delicacy of India
n origin made of corn, milk, ghee
and sugar garnished with raisins and nuts.
Grated or coarsely ground fresh corn is slowly roasted in a small amount of ghee for a couple of hours until it loses most of its moisture and assumes a dry granular form. This is a labor-intensive step since it involves constant stirring and monitoring, but this pre-processing can be done once a year as the resulting material can be stored for months unrefrigerated.
The final preparation is done before serving; the dried corn is simmered for about five minutes on a medium flame, then a volume of boiling water equal to that of the corn is added and the mixture is heated for another five minutes. About 3 times that amount of boiling milk followed by further heating, then adding about an equal volume of sugar and raisins. It is good when served hot, but better still after refrigerating.
India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...
n origin made of corn, milk, ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
and sugar garnished with raisins and nuts.
Grated or coarsely ground fresh corn is slowly roasted in a small amount of ghee for a couple of hours until it loses most of its moisture and assumes a dry granular form. This is a labor-intensive step since it involves constant stirring and monitoring, but this pre-processing can be done once a year as the resulting material can be stored for months unrefrigerated.
The final preparation is done before serving; the dried corn is simmered for about five minutes on a medium flame, then a volume of boiling water equal to that of the corn is added and the mixture is heated for another five minutes. About 3 times that amount of boiling milk followed by further heating, then adding about an equal volume of sugar and raisins. It is good when served hot, but better still after refrigerating.