Pearl Millet Kheer (Bajra Payasam)

Pearl Millet Kheer (Bajra Payasam)

Pearl Millet Kheer (Bajra Payasam) is a creamy, comforting Indian dessert made with soaked and pressure-cooked pearl millet, milk, cardamom, and toasted dry fruits. This festive sweet is naturally high in fiber, gluten-free, and a nourishing twist on traditional rice kheer. Perfect for celebrations or as a wholesome family dessert.

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Prep Time 5

Cook Time 25

Soaking time 6

Total Time 6 30

Servings: 5 servings

Course: Dessert, Festive Dessert, Indian Dessert, Sweet

Cuisine: gluten free, Indian, Kid-Friendly, Millet Recipe, North Indian, South Indian, Traditional Indian, Vegetarian

Ingredients Equipment Method Notes

Ingredients

120 gram Pearl millet bajra
1 tbsp Moong dal
1400 ml Water for cooking the millet
2 tbsp Desi ghee
2 tsp Almonds
2 tsp Cashews
2 tsp Raisins
1 litre Milk
140 gram Sugar
1/2 tsp Cardamom powder
1/8 tsp saffron optional
Almonds for garnish

Equipment

Pressure cooker
Measuring spoons &amp; cups
Heavy bottom Pan
Laddle

Method

Cook the millet

Wash and soak 120 gram Pearl millet for 6–8 hours (or overnight).
Pressure cook with 1tbsp moong dal and 1400 ml Water until soft and mashable.

Prepare the dry fruits

Heat 2 tbsp Desi ghee in a pan.
Fry 2 tsp Cashews, 2 tsp Almonds, and 2 tsp Raisins until golden.
Keep aside.

Make the kheer

In a heavy-bottom pan add 1 litre Milk and let it come to a boil.
Add cooked bajra and moong dal
Let it simmer on low flame until thick and creamy.
Add 140 gram Sugar, 1/2 tsp Cardamom powder and 1/8 tsp saffron.
Mix well and cook for a few more minutes.

Finish

Add fried dry fruits.
Garnish with Almonds.
Serve warm or chilled.

Notes

Optional variation

Replace sugar with jaggery or dates paste
Use A2 milk or plant-based milk
Add saffron for festive flavor
Make it vegan with coconut milk