Jhajhariya is a delicacy of Indian origin made of corn, milk, ghee and sugar garnished with raisins and nuts. Wikibooks Cookbook has more about this subject: Ghee Ghee (Hindi घी, from Sanskrit ghṛta घृत sprinkled) is a type of clarified butter important in Indian cuisine and tradition, as well as in Pakistan and Bangladesh. ...

Grated or coarsely ground fresh corn is slowly roasted in small amount of ghee for a couple of hours until it loses most of the water 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 and the resulting material can be stored unrefrigerated.

The final preparation is done before serving; it involves heating the pre-processed stuff for about five minutes on a medium flame, then adding an equal volume of boiling water, heating for another five minutes and then adding about 3X 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.