Bajra Ghaat
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
4 steps. 40 minutes total.
- 1
Prepare the bajra: Take the cracked bajra in a bowl
- a.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.
- 2
Cook the Ghaat: Drain the soaking water from the bajra
- a.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.
- 3
Step 3
- a.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.
- 4
Serve: Once cooked, turn off the heat
- a.Ladle the hot Bajra Ghaat into serving bowls. Top each bowl with 1 tablespoon of ghee and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cracked or coarsely ground bajra (daliya) for the best texture, not bajra flour.
- 2Soaking the bajra is a crucial step; don't skip it as it significantly reduces cooking time.
- 3Slow cooking on low heat is key to a creamy texture and preventing the ghaat from burning.
- 4For a complete meal, serve with a side of plain yogurt (curd), buttermilk (chaas), or a spicy garlic chutney.
- 5Leftover ghaat can be stored in the refrigerator for up to 2 days. Reheat with a splash of water to loosen it up.
Adapt it for your goals.
High protein
Add 1/4 cup of washed yellow moong dal along with the bajra to make it more nutritious and protein-rich.
veganVegan
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.
quickQuick
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.
kid friendlyKid friendly
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.