Try the traditional “Bajre Ka Khichda or Bajra Khichdo” – with no dairy, and no sugar and its gluten-free!
There are many treasures in India’s culinary history. And as much as I love eating all the exotic food from foreign lands, I equally love the recipes closer to my roots (more so, actually!).
Rajasthani cuisine is one of my favorites, especially the “Khichdas”, which are mostly eaten in colder weathers (but the bajra khichda you can have any time of the year). However, I haven’t seen this amazing dish ever shared on social media.
In fact, there aren’t many vegan Indian recipes on the internet, which is a shame, but I am hoping there will be; things like vegan rasgulla, vegan ras malai, vegan gulab jamun and the sweet bajra khichda (now you’ve got that).
“Bajra Khichda” with its creamy consistency and amazing flavors is both comforting and satiating. You can call it the “Pearl Millet Sweet Porridge”. It’s super healthy too!
Did you know that bajra, the humble grain of Rajasthan, India cultivated since pre-historic times, is actually a nutritional powerhouse and can be easily dubbed as a superfood? For starters, it is gluten-free, its rich source of insoluble fiber, works as a pre-biotic in our gut (basically great for gut health), helps manage diabetes and good for your heart too. Its packed with ome-3 fats, antioxidants, magnesium. If you’re looking to lose weight, it helps with that too. Since it is absorbed slowly in the body, it keeps you full for longer, which means no binge eating.
What I also love about this recipe is that its very simple to make, needs only four ingredients (bajra, saffron, jaggery and almond milk) and it truly is delectable. Just need time and patience to cook the bajra the right way, so it doesn’t lump. It usually comes with practice, and ensuring you add enough liquid to cook.
The traditional recipe uses pearl millet (bajra), milk and ghee. However, I use plant-based milk in my vegan Khichda, and oh boy it tastes amazing. Plus, it has the same consistency with better flavor. The trick is to don’t skimp on saffron.
You can find the crushed peal millet at most grocery stores. However, if you can’t you can buy the whole pearl millet and crush it in your blender.
INGREDIENTS
- 1 cup coarsely crushed pearl millet (soaked for 6-8 hours)
- 3 cups water
- 3 cups almond milk
- Palm jaggery (measurement depends on how sweet you’d like it to be)
- Saffron (7-8 threads) – grind it well in hot water in a pestle & mortar
- Nuts for garnishing (soaked flaked almonds, pistachios and raisins)
METHOD
- Cook pearl millet first in water, and when its cooked about 80% add almond milk.
- Add saffron threads also at this point, let it cook for a while until the pearl millet is soft and has a creamy consistency.
- Add jaggery and mix well.
- You can also add cardamom if you like.
- Switch off the flame, and cover the pan. Let it sit for another 10 minutes.
- Garnish and serve!
What are you waiting for? You have to try this vegan and gluten-free Bajra recipe, it’s sensational. Sinful guilt-free dessert actually.
Serves: 2
Cook time: 30 minutes
Difficulty: 3/10
Gluten-free & Vegan
