Use full-fat coconut milk for a richer and creamier pudding. Cold-pressed Coconut oil or any other cooking oil can be used. Other ingredients are sugar, saffron, sliced almonds, and almond flour (optional).
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The best thing about Jhajhariya is that you can easily make it vegetarian. Just substitute regular milk for coconut milk and use ghee instead of coconut oil. Microwave settings may vary. Keep checking after every minute. Feel free to use any other variety of sugar like brown, cane, coconut, or jaggery. This vegan corn pudding can easily be made on a stovetop. You just need to add all the ingredients and keep stirring it till it combines and doesn’t stick to the pan. Add flour or cornstarch to thicken it in place of almond flour. This dessert can be made ahead of time and refrigerated.
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