Haryana Bajra Kheer Pearl Millet Jaggery Milk Pudding

Method

1. 1

   Drain soaked bajra grains. The overnight soaking is essential — unsoaked grains will not become creamy.

2. 2

   Bring 1 litre full-fat milk to a boil in a heavy pot. Add the drained soaked bajra.

3. 3

   Reduce to medium-low. Cook uncovered stirring every 5 to 6 minutes for 35 to 40 minutes until the bajra grains are completely soft, have partially broken down and the kheer is thick and creamy.

4. 4

   Add grated jaggery. Stir until dissolved.

5. 5

   The kheer will turn a warm golden-brown from the jaggery.

6. 6

   Add ghee, cardamom powder and saffron milk. Stir.

7. 7

   Simmer 5 more minutes.

8. 8

   Garnish with fried cashews. Serve warm or chilled.