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Bajre Di Kheer (Bajre Ki Kheer) (Pearl Millet Pudding)

This power-packed lip-smacking kheer is prepared with Pear millet, full-cream milk, desi ghee, sweetened with jaggery / sugar, loaded with sautéed nuts , raisins and Buchanania lanzan seeds … you may garnish it with edible and dried rose petals.

Soaking Time of Bajra- overnight

Preparation Time:10 minutes

Cooking Time-30 minutes


Ingredients & Quantity:

Bajra (Pearl Millet)– 1/2 cup

Whole milk – 1 1/2 litre

Sugar, granulated / Brown Sugar /Grated Jaggery– 1/2 cup (Less or more, as desired)

Saffron – a pinch (optional)

Green cardamom powder – 1/4 tsp

Nuts & raisins, sauteed in desi ghee– 2 tbsp

Buchanania lanzan seeds (Charoli seeds/ Chironji seeds), sautéed in desi ghee- 1/4th tbsp.

Desi Ghee- 1/4 th tbsp. for sautéing nuts & raisins

For the Garnish:

1/2 tbsp. Nuts & raisins sauteed in desi ghee

Dried & Edible rose petals-2 tsp.


Coarsely grind the bajra. Wash under water to remove and discard the husk.

Soak over-night in enough water.

In a non-stick pan add desi ghee, now add washed and drained bajra.

Sauté for a minute. Add hot milk.

Let the milk reduce and bajra cook through. Stir.

Once the bajra cooks, add sugar , green cardamom powder.

Now add the sauteed nuts & raisins.

Mix well.

Serve hot garnished with sautéed nuts, raisins and rose petals.

Chef Tips:

  1. You may pressure cook the Bajra in 1½ cup of water for  7 to 8 whistles before being added to the hot milk.
  2. If you are adding jaggery , ensure that you add it to lukewarm kheer, otherwise the milk may curdle.

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