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Jhajariya Corn Milk

Jhajariya is another Indian dessert, a speciality of the state of Rajathan in North India. It is made from milk, corn, surar, ghee, dry fruits, nuts and raisins.

Jhajariya cannot be categorised as a dessert item in its true sense as it it not just served only at the end of the meal. It may be served before the meal too. The most difficult part in making jhajariya is to prepare the corn pods for the dish. It is done by roasting the grounded corn over medium heat with ghee for a few hours. Once the corn flour is made, it is heated for five minutes and then mixed with water. It is heated for a few minutes and then milk is added. The liquid is allowed to boil for some time. Next sugar, raisins and nuts like almonds and cashews are added to it. The mix is then allowed to cool down. The dish is generallt served chilled.

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