Jhangora Kheer

Wash the jhangora (barnyard millet) thoroughly in several changes of water until the water runs clear. Soak for 20 minutes, then drain.

Bring the full-fat milk to a boil in a heavy-bottomed pan over medium heat, stirring frequently to prevent scorching at the bottom.

Once boiling, add the drained jhangora. Stir well to prevent clumping.

Reduce heat to medium-low and cook, stirring every 2–3 minutes, for 15–18 minutes until the millet is fully cooked and soft, and the milk has thickened considerably.

Dissolve saffron strands in 2 tablespoons of warm milk and add to the kheer. Stir to distribute the color evenly.

Add sugar and stir until completely dissolved. Taste and adjust sweetness.

Add cardamom powder and mix well. Continue cooking for 3–4 more minutes until the kheer reaches a creamy, porridge-like consistency.

In a small pan, heat ghee and lightly fry the almonds, cashews, and raisins until golden. Add to the kheer.

Remove from heat. The kheer will thicken further as it cools.

Serve warm or chilled, garnished with additional saffron strands and dry fruits.