Bajra or pearl millet is one of the oldest
millet. Nowadays it is gaining back its importance. It is known to contain high fibre which makes it a healthier
choice.
Kheechada is a sweet preparation from the land of Rajasthan. I came across this dish during our stay at Jodhpur. It is usually served with rajasthani thali. My love for bajra or pearl millet pushed me to get the recipe. None of my family members can say no to a piping hot Kheechada during winter season.
Traditionally bajra is pounded to a coarse texture, mixer grinder makes the work easy. It is
simple to prepare and can be included in your ‘no fuss’ recipe list.
Recipe for Kheechada
Ingredients
- 1 cup pearl millet
- 4 cups water
- 1 cup grated jaggery
- ¼ cup ghee (clarified butter)
How to make
Wash and dry the bajra.
Dry roast the bajra
for 4 to 5 minutes.
Once cooled grind it to get a coarse mixture.
Soak it in 4 cups of water for 30 minutes.
Put it on medium heat. Stir continuously to avoid any lumps.
The mixture will slowly thicken. Cook it for another 7 to 8
minutes stirring occasionally.
This will get you a thick soup like consistency.
Serve it hot. Top it with a big spoon of ghee and jaggery.
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