Classic Pearl Millet (Bajra) Kheer

Classic Pearl Millet (Bajra) Kheer

A rich, comforting traditional Indian dessert crafted with wholesome pearl millet, slow-cooked in creamy milk, and naturally sweetened. This recipe brings an elegant, nutritious twist to a festive classic.

  • Prep Time: 15 mins

  • Cook Time: 35 mins

  • Total Time: 50 mins

  • Servings: 4 servings

  • Course: Dessert

  • Cuisine: Traditional Indian

Description

This Pearl Millet Kheer combines the rustic, earthy notes of unpolished grains with the luxurious texture of slow-reduced milk. Infused with aromatic cardamom and garnished with crisp, ghee-roasted nuts, it offers a sophisticated balance of health and indulgence, perfect for conscious dining.

Ingredients

For the Millet Base:

  • ½ cup Pearl Millet (Bajra) – cleaned and washed

  • 2 cups Water – for soaking and initial boiling

For the Kheer:

  • 1 liter Full-cream Milk (or rich plant-based milk)

  • ½ cup Organic Jaggery or Raw Sugar (adjust to taste)

  • ½ tsp Green Cardamom Powder – freshly ground

  • A pinch of Saffron strands – soaked in 2 tbsp of warm milk

For the Garnish:

  • 1 tbsp Pure Cow Ghee

  • 10-12 Cashewnuts – split

  • 10-12 Almonds – slivered

  • 1 tbsp Golden Raisins

Instructions

1. Grain Preparation

  1. Soak: Wash the pearl millet thoroughly under cold running water. Soak it in 2 cups of water for at least 4 to 5 hours (or overnight) to soften the grain structure.

  2. Coarse Grind: Drain the water completely. Transfer the soaked millet to a blender and pulse 2–3 times to break the grains into a coarse, grainy texture. Do not blend into a smooth paste.

2. Cooking the Millet

  1. Simmer: In a heavy-bottomed pan, add the coarsely ground millet along with 1.5 cups of fresh water. Cook on medium heat until the grains turn soft and translucent (about 12–15 minutes), stirring occasionally to prevent sticking.

3. Building the Kheer

  1. Infuse Milk: Pour the full-cream milk into the cooked millet pan. Bring the mixture to a gentle boil, then lower the heat.

  2. Reduce: Simmer the mixture on low heat for 15–20 minutes. Stir continuously, scraping the sides of the pan, until the milk reduces and achieves a rich, creamy consistency.

  3. Flavor: Stir in the saffron-infused milk and freshly ground cardamom powder. Let it simmer for another 2 minutes.

4. Sweetening & Finishing

  1. Add Sweetener: Turn off the flame. If using jaggery, dissolve it separately in 2 tablespoons of warm water, strain it, and gently fold it into the cooling kheer to avoid curdling. (If using raw sugar, add it directly while the flame is on low and stir until fully dissolved).

  2. Temper Garnish: In a small tempering pan, heat the ghee. Fry the cashews and almonds until they turn golden brown, then add the raisins until they plump up. Pour this aromatic garnish along with the residual ghee directly over the kheer.

5. Service

  1. Serve: Garnish with additional saffron strands. Serve warm for a comforting treat, or chill in the refrigerator for a refreshing, setting dessert.

Chef’s Notes & Tips

  • The Golden Rule for Jaggery: Always turn off the heat before adding jaggery to milk-based dishes to ensure the creaminess remains perfectly intact without curdling.

  • Texture Focus: Grinding the millet coarsely mimics the traditional rub or broken-grain texture, which helps release natural starches to thicken the kheer beautifully without needing cornstarch.

  • Storage: Store in an airtight glass container in the refrigerator for up to 2 days. The kheer will thicken as it cools; simply stir in a splash of warm milk before serving to restore its silky texture.