Dudhiyo Bajro is a lesser-known traditional sweet dish. It can be called " Bajre ka Khichda" or " Bajra Kheer" also. Usually, my grandmother and mother make this healthy dessert during the winters. So, on this mother's day, I decided to learn this long-lost traditional recipe and made it for my grandmother and mother. Dudhiyo Bajro is made with highly nutritious bajra ( Pearl Millet), milk and sugar.
Before soaking bajra, remove any broken seeds or dried soil or pebbles, then place in a sieve and rinse under cold running water. Soak the bajra overnight in a little water.
Drain the bajra and spread it on the kitchen napkin to remove the excess moisture. Now, put bajra in mixer & grind coarsely by start and stop process.
Take out from the grinder, transfer it to winnow and blow it slightly using your mouth to dust off the husk. Repeat the step twice or thrice until all the husk is removed.
Boil milk, add bajra and keep on stirring till the bajra is cooked and the consistency is thick.
When the mixture starts getting thickened, add sugar, cardamom powder, nutmeg powder and ghee. Keep on stirring till all the moisture becomes creamy and completely dried up.
Remove the mixture from the flame. let it cool down completely, garnish it with coconut scraps and serve.
1. It is necessary to remove the husk from bajra, if you skip that step then it will taste a little bitter. A removed skin of Bajra will have a mild sweet taste. 2. Whenever, you are making any Bajra dishes, use fresh bajra, don’t store in a container for many days or can keep in the refrigerator for about 15 days. 3. Ideally, Dudhiyo Bajro is spread on a greased tray and garnished with scrapped coconut and then cut into desired shapes.