Bajre ki Kheer | Pearl Millet Pudding


1 litre of full cream milk
¼ cup of bajra (pearl millet)
150 grams of jaggery, crumbled
8-10 almonds, chopped
8-10 cashews, chopped
2 tablespoons of raisins, cleaned
1 teaspoon of cardamom powder


1. Soak pearl millet or bajra in a wet cloth for 15-20 minutes. Moisture will loosen the husk of millet, making it easy to remove. Give soaked millet a very quick pulse in mixer, you don't want powder, but just enough to separate loosened husk. Remove the pulsed millet into a big platter and blow on them to remove the husk. You may want to be in a area which can be cleaned afterwards or in a garden to absorb all the husk flying. You can do the same step in a mortar and pestle if you have one instead of a mixer.
2. Pressure cook the cleaned millet with 1 cup of water for 2-3 whistles.
3. In a thick bottom pan or wok, add boiled millet and milk. Allow it to cook on slow flame, stirring often. Stirring is important so that it doesn't get stuck to the base of the pan. It will take about 40-45 minutes for bajra to cook as well as milk to reduce.
4. In a small pan, add ½ cup water and crumbled jaggery. Allow the jaggery to cook and melt completely. Remove from flame and set aside.
5. When bajra is tender and blended well with milk, add cashews, almonds and raisins in it. Mix well. Add cardamom powder and turn off the flame. Allow the kheer to cool completely.
6. When the kheer is completely cooled down, strain jaggery syrup and mix well in the kheer. Serve chilled and garnish with more chopped almonds and cashews.


My mother’s recipe from the repertoire of family recipe.

De-husking the bajra is also an important step. It sounds confusing but definitely not when you do it. You may be getting de-husked bajra in your grocery shop, so do check it if this doesn’t work for you.

Stirring is important so that kheer doesn’t get stuck to the base of the pan.

Add jaggery syrup in kheer only when it has completely cooled down, else the milk can coagulate.