Whole pearl millet grains slow-cooked in full-fat milk with jaggery and cardamom into a nutty, warming pudding — the distinctive Haryanvi version of kheer.
Ingredients
1/2 cup whole bajra grains (pearl millet) — soaked overnight and drained
1 litre full-fat milk
1/2 cup jaggery — grated
1/4 tsp cardamom powder
2 tbsp ghee
2 tbsp cashews — fried in 1 tsp ghee
A pinch of saffron soaked in 2 tbsp warm milk
Method
Drain soaked bajra grains. The overnight soaking is essential — unsoaked grains will not become creamy.
Bring 1 litre full-fat milk to a boil in a heavy pot. Add the drained soaked bajra.
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.
Add grated jaggery. Stir until dissolved.
The kheer will turn a warm golden-brown from the jaggery.
Add ghee, cardamom powder and saffron milk. Stir.
Simmer 5 more minutes.
Garnish with fried cashews. Serve warm or chilled.