Pennisetum Glaucum: Pearl Millet

Bajra, as it is popularly known, is high in fibre and free of gluten. It is the most cultivated millet in the world and can be a wheat substitute for people with gluten intolerance.

By Ishi Khosla
Published: Thursday 15 February 2024

Ishi Khosla,   
Clinical Nutritionist and 
public health expert



  • Bajra: 1 cup
  • Almond (or coconut) milk:  4 cups
  • Water: 2 cups
  • Rose water: 1 tsp
  • Cardamom powder: 3 pinches
  • Sugar: 1 tbsp


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

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