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.
Serve hot garnished with sautéed nuts, raisins and rose petals.
- You may pressure cook the Bajra in 1½ cup of water for 7 to 8 whistles before being added to the hot milk.
- If you are adding jaggery , ensure that you add it to lukewarm kheer, otherwise the milk may curdle.
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