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.
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
We are a voice to you; you have been a support to us. Together we build journalism that is independent, credible and fearless. You can further help us by making a donation. This will mean a lot for our ability to bring you news, perspectives and analysis from the ground so that we can make change together.
.png)
Comments are moderated and will be published only after the site moderator’s approval. Please use a genuine email ID and provide your name. Selected comments may also be used in the ‘Letters’ section of the Down To Earth print edition.