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Bhagari Chi Kheer with Jaggery
Bhagari Chi Kheer with Jaggery is deliciously creamy and yet low fat and healthy version of Kheer or Payasam, serve it to your family this Festive Season.
Bhagar as it is called in Marathi, in English it is Barnyard Millet in Kannada it is called Oodalu. In Hindi, it is called Sanwa or Vrat ke chawal.
Millets are very healthy and gluten-free grain they are ideal for diabetics, geriatrics and even for you and me. You can read about millets here.
I am from Dharwad, Karnataka and for me, it is a small town but it is the District HeadQuarters and educational centre. Being a hill station the British favoured it a lot and you can still see many old buildings.
In Dharwad, there are many traditions that are followed that are age-old. On Festive occasions, we still have our meal on a banana leaf or pattal leaves. It is challenging for most people to eat from the leaf but yes the food from the leaves tastes amazing.
So when we are served we have to wait till all the food was served and then the salutation to God is chanted then we can eat. Of all the delicious food that was served, I remember Payasa.
Payasam or Kheer is an integral part of the South Indian Festive Meal. We begin our meal with Payasa or Kheer as it is also called. Kheer is offered to God as Prasad or bhog and hence that is the first thing you eat and you get about a tablespoon of payasa that is served.
You know I love sweets and hence I always wanted more of this delicious Kheer but never dared to ask for more.
When Amma went out I always made myself a snack of sabudana kheer and filter coffee. Did you do something like this?
Bhagar or oodalu I have used to make khichidi umpteen number of times. Then I have made a soup with varya che tandul too out of it in fact my mobiles full of millets recipe images should just get down to write them.
This is the first time I have tried making Bhagari chi Kheer with Jaggery. I must say that the flavours…O my God… I just cannot describe…it is delicious!
You must try making Bhagari chi Kheer with Jaggery for the Festive Season coming here on starting with Krishna Janmashtami, Ganesh Chaturthi.
I had Bhagari chi Kheer with Jaggery with chapati but will taste amazing with poori. You can always serve it as a dessert in the end totally chilled.
But let us go in the question and answer format these may be the general questions you as a reader may have.
I will like to know if you like this format please comment and let me know.
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Where was Kheer developed?
“Kheer originated at the kitchens of imperial Muslim bawarchis of India and is an important sweet delicacy for Muslims of India especially during Eid or any other celebrations. The Muslims food culture later effected other Indians so much so that some dishes like kheer or its varieties are popularly prepared in Hindu festivals, temples, and all special occasions.”
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What are the different names of this Indian Pudding?
The various names this delicious Indian Pudding has are Kheer, Firni or Phirni, Payasam, Payasa, khīr, kiru, payesh,faesh, payox, or Paays, dūdpāk.
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What is the difference between Kheer and Payasam?
There is no difference between Kheer and Payasam, in North India, it is called Kheer and in South India Payasam.
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How is Kheer made?
To generalise kheer is made by boiling milk and sugar either rava, rice, sago, vermicelli, carrots, bottle gourd and many more non-citrus items. (Milk splits when using citrus fruits.)
Unlike the North Indian Kheer where milk and sugar are used jaggery is used extensively in South Indian Kheer along with the use of coconut milk. But we do use milk and jaggery too. Only remember to add your milk when the mixture has cooled down completely.
Generally, a kheer is flavoured with cardamom and garnished with raisins, saffron, cashews, pistachios, almonds.
The varieties and regional preferences are amazing from carrots to bottle gourd, poha to jackfruit are used to make this delicious Indian Pudding.
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When to serve?
Kheer can be served during the meal as an accompaniment. We enjoy kheer poori as the main dish for festivities. It can also be served last as a dessert.
- How to Serve?
Kheer is served cold in summer and hot in winter.
- Is payasam good for health?
Yes, it is so good that when infants are weaned is the first food fed during the ceremony. Why not? The ingredients that are used are the best natural ingredients and since it is gluten-free it can be enjoyed and assimilated easily. Also if made with coconut milk it is dairy-free too.
So let us get down to making this milk kheer recipe which is also a traditional payasam recipe that I have adapted from here.
I have reduced the quantity to 1/4 cup as I was not sure anyone will eat but since then I want to make it for my father-in-law hopefully he will like it.
Bhagari Chi Kheer with Jaggery
Fasting! Then make this delicious Bhagari chi Kheer with Jaggery
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Servings: 10 bowls
Calories:
Equipment
- Sieve
- Pressure cooker
- Kadhai/wok
- Spoons and Ladles
Ingredients
For the Kheer:
- 2 cups bhagar
- 4 cups water
- 3 cups water
- 3/4 cups jaggery (adjust to taste)
- 3 tsp
ghee
- 4 cups milk I with used 6% fat
For Garnishing:
- A few nuts of your choice
Instructions
- Add the milk to a thick bottomed pan and boil till the milk becomes nice thick and creamy. (this will take about 20 to 30 minutes depending upon the milk and the consistency you want.)
- Wash and rinse the bhagar millet. Use a fine sieve to wash under running water. Set aside for about 5 minutes.
- Transfer the millets the cooker and add 4 cups of water. Pressure cook for 2 whistles.
- Meanwhile, heat the 1 cup water and jaggery mixture till the jaggery dissolves.
- Let the pressure come down then open the lid and add the jaggery water.
- Mix well add more water as needed to get a loose mixture. I needed about 2 and 1/2 cups.
- Let the mixture cool completely then add the milk to the mixture. (Please note that if you add milk when the mixture is hot the milk splits.)
- Meanwhile, in a small pan heat the ghee and add the nuts to it. Fry till golden brown and set aside.
- In a bowl transfer the kheer top it with the fried nuts.
- Serve Bhagari chi Kheer hot or cold as you prefer.
Notes
You can use cane sugar too to make the kheer. In that case,add the milk and sugar to the cooked millets and bring to a boil to the desired consistency.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
The other Kheer recipes you may like are
- Goan Kanga che Kheer|Sweet Potato Pudding
- Kheer, Shavige Payasa or Vermicelli Payasam
- Aliva che Kheer
- Peas Payasa / Kheer
Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.
Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!
Malini says
Millet based Kheer is always welcome at my home. It looks like a simple yet nice recipe with minimum ingredients. I will surely give a try.
ArchanaPotdar says
Thanks, Malini let me know how you like it.
Jayashree T.Rao says
This is a nice addition to my list of recipes to make. It looks tasty and the use of millets makes it healthy.
ArchanaPotdar says
Thanks, Jayashree.
Poonam Bachhav says
I like Savory version of bhagar . Ne er tried making kheer with it. Your recipe sounds simple andthe kheerlooks creamy and delicious. Thanks for the share. Will try out this recipe soon.
ArchanaPotdar says
Thanks, Poonam.
Swati says
I love reading Mad Scientist’s posts as it takes you to the details and goes down even to the history!! Kheer for sure looks delicious and with all the nutritious ingredients it is a guilt free treat!!
ArchanaPotdar says
Thanks a lot, Swati for the kind words about my posts. Please do try making the kheer.
Lathiya says
Never tried kheer with Barnyard millet but this looks so healthy and delicious. Will give a try soon.
ArchanaPotdar says
Thanks, Lathiya.
sasmita sahoo says
Kheer using Barnyard Millet sounds so delicious !! Its one of the Vrat time khana 🙂 So creamy as well as much healthy dessert option ………
ArchanaPotdar says
😀 Thanks, Sasmita.
Geetanjali Tung says
The kheer looks creamy and tasty! Never had this kheer before. Will definitely try this sometime. Love how simple and easy this kheer is… Also enjoyed reading 🙂 Thanks for sharing!
ArchanaPotdar says
Thanks, Geetanjali for the feedback.
Shobha Keshwani says
I must try this during the Navratri fasting this time. I prefer the jaggery version. to sugar.
Savoury version khichdi also can be made with this
ArchanaPotdar says
Yes, Shobha savoury Khichidi tastes awesome too.
Priya Srinivasan says
Kheer with barnyard millet sound yumm arch, like the addition of jaggery! looks delicious!!
ArchanaPotdar says
Thanks.
Mina Joshi says
This kheer looks amazing and must taste great with plain puris. I have never used Bhagari before but would love to try it soon.
ArchanaPotdar says
You must try it, Mina. You will like it.
Kalyani says
Archana – this looks so creamy and delicious.. is it (the grain / pseudograin used here) the same as Vari in Marathi ? or is that another grain ?
ArchanaPotdar says
Yes Kalyani it is Vari Che Tandul. Thanks will update.
Renu says
Wow a kheer from Bhagari, sounds healthy and delicious. I vaguely remember my mom making this and you made me go down the memory lane. Looks tempting.
ArchanaPotdar says
😀
Mayuri Patel says
Occasionally I make barnyard millet kheer but have not tried it making it with jaggery. Next time will do so as its a much healthier option than sugar. We generally make it for Ekadashi Fasting.
ArchanaPotdar says
😀
Chef Mireille says
Looks so creamy and healthy with the millet. We dont get so much variety of millet here. However, next time I go to Indian market I will have to check if they have this variety so I can try this delicious looking and healthy dessert
ArchanaPotdar says
Thanks, Mir.
Rinku Bhattacharya says
Looks so comforting. I love these traditional recipes working with whole grains. Millet is one of my favorites.
ArchanaPotdar says
Thanks, Rinku.
Priya Vj says
Kheer using varai thandool looks delicious. I love jaggery based paysam better than the sugar laced ones. Will share this recipe with my bua who uses millets extensively in her cooking.
ArchanaPotdar says
Thanks, Priya. I saw the shout out on Facebook. Thanks a lot.
kalyani says
that’s a new kheer to me… and you have mentioned pairing this with poori.. must be a delicious combo…
ArchanaPotdar says
Thanks, Kalyani.
Superduper kitchen says
Kheer with Barnyard millet sounds interesting and it looks delicious too. Using millet and jaggery as a sweetener makes it more healthy.
ArchanaPotdar says
Thanks, dear.
Preethicuisine says
Kheer with Barnyard Millet and jaggery looks heavenly. Another addition to my list of payasa. I remember. Visiting Dharwad when I was a kid and my mama ji was posted as chief engineer there. We had a royal treat during our stay there at the Govt guesthouse.
ArchanaPotdar says
Thanks, Preethi.
Sarika Gunjal ( Spice Zone) says
I love Banyard Millet kheer, one of my favorites. I prefer this over the regular rice kheer as this doesn’t have to be as long as the other one. Yours look delicious
ArchanaPotdar says
Thanks, Sarika.
Usha Rao says
I have different varieties of millets in my pantry which I picked up hoping to participate in last years mega BM. You gave me a good idea to consume some of it during the festival season, Archana. Thanks. Millet kheer with jaggery is so creamy and has a nice consistency.
ArchanaPotdar says
Thanks, Usha.
Maria says
As a die-hard fan of jaggery, I’ve even started making rice kheer with jaggery recently. It adds wonderful depth of flavour. Love your idea of millet kheer! It feels so light and healthy for the stomach. I could eat a bowlful in breakfast as well happily. Very informative writeup on kheer, thoroughly enjoyed reading it.
ArchanaPotdar says
Thanks, dear.
Preeti Shridhar says
The recipe reads awesome. Kheer with jaggery is definitely divine. Thank you for sharing this detailed recipe.
ArchanaPotdar says
😀