Jhaavay is a traditional recipe prepared by the Uttar Pradesh and Delhi's Baniya community during the girl's Pagh Phera ritual. A ritual when the newly married girl visits her parents' house for the first time post marriage.

- Indian


- 1-2

Cooking Time

-25-30 Min


- Medium

Preparation Time

- 3-4 Hours


  • 1 cup semolina
  • 1 cup refined flour
  • 1 litre milk
  • 2 tbsp ghee
  • 2 tbsp chironje
  • 1/2 cup sugar
  • 1/2 tbsp cardamom powder
  • Strands of saffron
  • Almond Slivers
  • Chopped pistachios
  • For Garnish: Chopped dry fruits


  1. 1

    In a bowl add semolina, refined flour and prepare a tight dough.
  2. 2

    Make small balls of the dough and roll it out like a handmade noodle and let it dry in the sun for a few days.
  3. 3

    In a saucepan add milk and let it reduce.
  4. 4

    In a heated pan add ghee, chironje and toast it till it turns brown.
  5. 5

    To the ghee add dry jhaavay and cook it until it turns golden brown.
  6. 6

    Add the boiled milk into the jhaavay, sugar, cardamom powder.
  7. 7

    strands of saffron, almonds silvers, chopped pistachios and mix it well.
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