Jhajhariya is a delicacy of Indian 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.
enjoy eating
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