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Makai Jajaria ( Pressure Cooking )
Tarla Dalal
06 December, 2024
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Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
4 servings
Ingredients
Main Ingredients
3/4 cup grated sweet corn kernels (makai ke dane) cobs
1 tbsp grated low fat mawa (khoya)
1/2 cup sugar
1/4 cup warm milk
1/4 tsp cardamom (elaichi) powder
1 tbsp ghee
For The Garnish
a few saffron (kesar) strands
1 tbsp almond (badam) slivers
Method
- Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates.
- When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking.
- Heat the ghee in a pressure cooker, add the sweet corn and mava and sauté on a medium flame for 5 minutes.
- Add the sugar and warm milk and ¼ cup of hot water, mix well and pressure cook on a high flame for 2 whistles.
- Lower the flame and pressure cook for another whistle.
- Allow the steam to escape using quick release method, (refer handy tip) before opening the lid. Serve immediately garnished with saffron and almonds.
Makai Jajaria ( Pressure Cooking ) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 176 cal |
| Protein | 2.2 g |
| Carbohydrates | 30.5 g |
| Fiber | 0.6 g |
| Fat | 5.1 g |
| Cholesterol | 2 mg |
| Sodium | 3.7 mg |
Click here to view Calories for Makai Jajaria ( Pressure Cooking )
The Nutrient info is complete
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