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Bajre Ki Kheesh - By Chef Pankaj Gupta
Experience the wholesome delight of Bajre Ki Kheesh crafted to perfection by Chef Pankaj Gupta.
Ingredients:
- Bajra Seeds (Pearl Millet) - 50 gms
- Milk (6% Fat) - 1 litre
- Palm Jaggery Powder - 100 gms
- Edible Gum - 10 gms
- Desi Ghee - 25 gms
- Castor Sugar - 20 gms
- Soft Sweet White Mawa - 15 gms
- Almond Flakes - 10 gms
- Cardamom Powder - 1/6th tsp (2-3 Pinch)
- Chopped Pistachio - 20 gms
- Silver Vark Leaf - 1 no.
Method:
1. Soak pearl millet in warm water for at least one hour.
2. Sauté edible gum in desi ghee until light golden and crunchy. Set it aside.
3. Crush the soaked millet with an iron muddle.
4. Sauté the crushed pearl millet in desi ghee until light pink.
5. Boil the milk in a heavy-bottomed pot, then add the crushed millet and continue to stir.
6. After the milk reduces to half and the pearl millet softens, mix in palm jaggery and castor sugar.
7. Add white mawa and mix well until the desired sweetness is achieved.
8. Continue to stir until the kheer reaches a semi-thick consistency.
9. Finally, add pistachio and cardamom powder, then switch off the burner.
Serving: Serve it in a bowl and garnish with almond flakes & silver vark leaf.
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