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.
Equipment
- Pressure cooker
- Measuring spoons & cups
- Heavy bottom Pan
- Laddle
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
Instructions
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
Tried this recipe?Let us know how it was!