Bhagari Chi Kheer Recipe
A delicious gluten-free Bhagar chi Kheer made using jaggery as a sweetner. Perfect for your Vrat or even when you want to indulge in something sweet.
Servings: 10 bowls
Calories:
Equipment
- Sieve
- Pressure cooker
- Spoons and Ladles
Ingredients
For the Kheer:
- 2 cups barnyard millet or bhagar
- 4 cups milk I with used 6% fat
- 4 cups water
- ¾ cups jaggery (adjust to taste)
- 3 teaspoon
ghee
For Garnishing:
- 10 Cashew Nuts
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 3 cups of water. Pressure cook for 3 whistles.
- Meanwhile, heat the 1 cup water and jaggery mixture till the jaggery dissolves. Strain the liquid.
- Let the pressure come down then open the lid and add the jaggery water.
- Mix well, add more water as needed.
- 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.
Video
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.
- Use condensed milk for a creamier consistency. Remember to reduce your jaggery then.