How to make Dudhio Bajro Recipe - Bajra kheer with the flavour of coconut.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bajra ( बाजरा ) , Milk ( दूध )

Cuisine : Parsi

Course : Dessert

Dudhio Bajro

Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

Dudhio Bajro Recipe Card

Dudhio Bajro

Prep Time : 7-8 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Dudhio Bajro

  • Bajra 500 grams

  • Milk 2.5 litres

  • Sugar 300 grams

  • Nutmeg powder 1/4 teaspoons

  • Green cardamom powder 1 teaspoon

  • Coconut scraped 50 grams

  • Sunflower seeds (charoli/chironji) for garnishing

  • Rose petals for garnishing


Step 1

Clean and soak the bajra overnight in a little water. Drain and remove the outer covering of the bajra. Boil milk, add bajra and keep on stirring till the bajra is cooked and the consistency is thick.

Step 2

Add sugar, nutmeg powder, cardamom powder and keep on stirring till all the moisture has completely dried up. Spread on a greased tray and garnish with charoli, rose petals and freshly scraped coconut. Cut into desired shapes and serve.

Liked this recipes, Rate us :