Loading...
A wholesome and rustic Rajasthani porridge made from pearl millet. This slow-cooked savory gruel is incredibly comforting, especially when served with a generous dollop of ghee. A true taste of the desert.
For 4 servings
Prepare the bajra: Take the cracked bajra in a bowl. Rinse it thoroughly with water 2-3 times. Drain the water and soak the bajra in 2 cups of fresh water for at least 2 hours. This helps it cook faster and become softer.
Cook the Ghaat: Drain the soaking water from the bajra. In a heavy-bottomed pot or pan, add the soaked bajra, 4 cups of fresh water, and salt. Bring the mixture to a rolling boil over medium-high heat. Once it starts boiling, reduce the heat to low.
Simmer until cooked: Cover the pot with a lid, leaving a small gap for steam to escape. Let it simmer on low heat for 35-40 minutes, or until the bajra is completely cooked, soft, and has a thick porridge-like consistency. Stir every 5-7 minutes to prevent it from sticking to the bottom of the pot.
Serve: Once cooked, turn off the heat. Ladle the hot Bajra Ghaat into serving bowls. Top each bowl with 1 tablespoon of ghee and serve immediately.
A wholesome and rustic Rajasthani porridge made from pearl millet. This slow-cooked savory gruel is incredibly comforting, especially when served with a generous dollop of ghee. A true taste of the desert.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 286.97 calories per serving with 5.26g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Add 1/4 cup of washed yellow moong dal along with the bajra to make it more nutritious and protein-rich.
To make this vegan, simply skip the ghee or replace it with a drizzle of your favorite cold-pressed oil like sesame or coconut oil before serving.
To speed up the process, cook the soaked bajra with 3 cups of water in a pressure cooker for 4-5 whistles on medium heat. Let the pressure release naturally.
Add finely chopped vegetables like carrots and peas along with the bajra to make it more appealing and nutritious for kids. You can also add a pinch of jaggery for a slightly sweet taste.
This recipe goes great with these complete meals
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
