Bhutte ka Jajaria

Jajaria is a liquid mithai. We generally prepare two types of jajaria, one from corn and the other from hara chana. Both are amazing. These are made during winters so any function’s menu in that season would certainly contain this sweet.
It tastes better when hot or warm.

Let us start cooking!!!

Ingredients:
Corn: 1 (prefer the Indian corn)
Ghee: 2 tbsp
Mawa (khoya or reduced milk): ¼ cup
Sugar: a little less than ¾ cup
Water: 2 ¼ cups
Cardamom powder (Elaichi): 2 tsp
Nutmeg (Jaiphal): a piece equivalent to one chana dal (powdered)
Mace (Javitri): 2 cm long (powdered)

Method:
1. Grate the corn. (I've used the corn cobs)

2. Now grind the grated corn in grinder.

3. Sieve it.

4. You will be left with pure corn pulp with no skin.

5. Now take a non stick pan and heat ghee in it.
6. Start roasting the sieved corn on low flame.

7. After some time (probably after 20 minutes) you will notice that the pulp has started to come together. You’ve reached the mid path.

8. Continue roasting it.
9. After some time there would be a grainy mixture.

10. Roast it till you observe a perfect grainy mixture, completely dried up.

11. Switch off the flame.
12. Let it cool.
13. You can store this mixture in an air tight container in the freezer for about 1-2 months and use it to make jajaria at any time.
14. To make jajaria, mix sugar and water in a heavy bottomed vessel.
15. Let one boil come. Add the corn mixture and mawa to it.
16. Add elaichi powder, jaiphal and javitri powder.
17. Let it boil once.
18. Garnish with almond slivers and serve hot.

Tips:
1. The roasting time in case of American corn increases as it is more watery as compared to Indian corn.
2. If you have corn cobs then directly grind them without using water. (As I have done above)

See you soon with a new recipe till then Happy Cooking!!!