Ingredients
Method
Crush the bajra coarsely in a blender. Soak it in abundant water and allow it to sit for an hour. Once the bajra skin/husk floats to the top, drain out the water and the husk. Pour the milk and water in a kadhai (wok) and mix in the bajra. Cook the mixture on a low flame. Once it starts to thicken and the bajra is cooked, add sugar. Switch off the flame and add rose water as well as cardamom powder. Mix well and the dish is done.
— Ishi Khosla, clinical nutritionist and public health expert