How to make Dudhio Bajro - Bajra kheer with the flavour of coconut.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bajra (बाजरा), Milk (दूध)
Cuisine : Parsi
Course : Desserts
Dudhio Bajro Recipe Card
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.
For more recipes related to Dudhio Bajro checkout Bajra Muffin, Bajra Atta Halwa. You can also find more Desserts recipes like Sticky Mixed Fruit Cupcakes, Black Forest Souffle, Peach And White Chocolate Cake, Tender Coconut Ice Cream.
Prep Time : 7-8 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Dudhio Bajro Recipe
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
Method
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.
