Jhajhariya

Jhajariya- Fresh corn & Milk fudge with caramalized makhane ! A delicacy from rajasthan!!


Another awesome dish learnt at the Master chef class at Made in Punjab! The dish was served with caramalized popcorn but I replaced it with Makhane ( lotus seeds or fox nuts)

Ingredients:
200 gms fresh corn coarsely grated
50gm ghee
100gm khoya
100ml milk
15gm roasted almonds
30gms raisins
15gm roasted cashewnut
2gm cardamom powder

Method:
Take ghee in a non stick pan and add grated corn (fresh corn from the cob used).Cook over a low flame for 20mins stirring continuously till it turns light brown in color.Add milk, khoya a lil water, cardamom & continue cooking on slow flame till reduced.Add 2spoons of sugar (adjust as per taste) & cook till its mixed well.Remove from pan amd mix the nuts.

Caramalized makhane( lotus seeds):
Method:
Dry roast 1bowl makhane n keep aside.In a pan take 50 gms jaggery and let it melt.One its reaches a consistency of being sticky n thread like , break the makhanas a bit n mix well for 2minutes and take off heat.

**Same way if u want caramalized popcorn, just caramalize sugar and mix with plain popcorn

Serve the Jhajhariya with vanilla icecream n a caramalized makhane.Yum it is