Name: Dudhiyo Bajro (Bajra Kheer): A Creamy Pearl Millet Pudding
Prep time: 480 min
Cook time: 40 min
Total time: 520 min
Ingredients: 1 cup Pearl Millet (bajra); 4 cup Milk; 1 1/2 cup Sugar; 1 tsp Cardamom (ground); 1/4 tsp Nutmeg (ground); 1 tsp Ghee; Coconut (shredded)

Dudhiyo Bajro (Bajra Kheer): A Creamy Pearl Millet Pudding

Mehek Desai

UpdatedJuly, 2025

8 hours 40 minutes

1189 reads

4 from 5 votes

Desserts Indian

About Dudhiyo Bajro (Bajra Kheer): A Creamy Pearl Millet Pudding

Imagine a warm, comforting bowl of creamy, spiced pudding on a chilly evening. Dudhiyo Bajro, also known as Bajra Kheer, is exactly that – a traditional Indian dessert that’s both nourishing and utterly delicious.

This pearl millet pudding is simmered in rich milk with aromatic spices and a touch of sweetness, creating a delightful blend of textures and flavors. Perfect for a cozy winter night or a festive celebration, it's a taste of Indian heritage you'll want to share.

This easy-to-follow recipe guides you through each step, ensuring your Dudhiyo Bajro is as authentic and satisfying as can be. Get ready to experience the magic of this comforting Indian classic!

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Recipe Time & More

Prep8

Cook40

Total8 40

Calories306 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

Garnish (Optional)

▢ Coconut shredded

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Instructions

Rinse the pearl millet under cold running water until the water runs clear. This removes any debris or impurities.
Soak the rinsed pearl millet in water overnight. This helps soften the grains and reduce cooking time.
Drain the soaked millet and spread it on a clean kitchen towel to absorb excess moisture.
Coarsely grind the millet in a mixer grinder using a pulse setting. Avoid over-grinding, as we want some texture.
In a heavy-bottomed pot, bring the milk to a boil over medium heat. Stir occasionally to prevent scorching.
Add the coarsely ground pearl millet to the boiling milk. Stir well to combine.
Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the millet is cooked through and the mixture has thickened. Stir frequently to prevent sticking and burning.
Add the sugar, ground cardamom, ground nutmeg, and ghee to the pot. Stir well to incorporate.
Continue to cook for another 5-7 minutes, stirring constantly, until the mixture reaches a creamy, pudding-like consistency.
Remove the Dudhiyo Bajro from the heat and let it cool slightly before serving. Garnish with shredded coconut, if desired.

Recipe Notes

Good To Know

It's important to remove the husk from the bajra to avoid a slightly bitter taste. De-husked bajra has a mild sweetness.
Use fresh bajra whenever possible. If you must store it, keep it in the refrigerator for no more than 15 days.
Traditionally, Dudhiyo Bajro is spread on a greased tray, garnished with scraped coconut, and then cut into shapes.

Expert Tips

For a smoother, creamier Dudhiyo Bajro, lightly toast the bajra flour before adding it to the milk. This enhances the nutty flavor and prevents lumps from forming.
Adjust the sweetness to your liking by adding more or less sugar. You can also use jaggery or honey for a healthier alternative.
If you're short on time, quick-cooking or instant bajra flour can be used instead of soaking and grinding whole bajra.

Storage Instructions

Dudhiyo Bajro thickens as it cools. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore its original consistency.