• 1/2 cup Jhangora/Barnyard Millet/Kuthiraivaali
  • 1/4 Cup Condensed Milk or 1/2 Cup Sugar
  • 2 Litres Fresh Milk
  • 2 tbsp chopped cashewnuts
  • 2 tbsp chopped almonds
  • 2 tbsp raisins
  • 2-3 drops of kewra essence/screwpine essence
  • a generous pinch of saffron


  • STEP 1
    Wash and soak Jhangora/Barnyard millet/Kuthiravaali in water for an hour.
  • STEP 2
    In a heavy bottom pan, boil milk. Add 2 tbsp of sugar to the milk to prevent burning or you can even add 2 or 3 stainless steel spoons to prevent burning of milk.
  • STEP 3
    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.
  • STEP 4
    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.
  • STEP 5
    The Kheer tends to thicken with time, incase it thickens too much, add 1/4 cup of warm milk/glass while serving.

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