Pearl Millet Porridge

Name: Pearl Millet Porridge
Yield: 2 people
Cuisine: Indian
Ingredients: 1 cup - pearl Millet (bajra), coarsely grounded; 1cup - curd; 3 cups- water; 2-4tbsp - ghee; to taste Salt; as required Chopped coriander

Garima J-Bajaj @cook_26416642

Pearl Millet, coarsely grounded and cooked in triple the quantity of buttermilk to make not the normal but mildly sour porridge. The taste is enhanced with generous amount of clarified butter (I love that part) and lil sugar. Light and healthy and of course delicious!

Garima J-Bajaj @cook_26416642

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Ingredients

2 people

1 cup- pearl Millet (bajra), coarsely grounded
1cup- curd
3 cups- water
2-4tbsp- ghee
to tasteSalt
as required Chopped coriander

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Steps

1

Take a deep pan or bhagona, as we call it.
2

Add curd and water to it and whisk it till it has no lumps and prepare no salt buttermilk.
3

Now add coarsely grounded bajra to it and mix well. Leave it aside for minimum two hours for it to develop a lil sour taste and for bajra to soak.
4

It's not a compulsory to soak and leave it aside but it makes the cooking process quicker. So, if having it as a brunch prepare this first thing in morning and keep aside.
5

Post two hours, put the pan in stove on medium heat and constantly stir the mixture for good 6-7 boils. Constant stirring is required as it may develop lumps.
6

Later add salt to taste and keep stirring. You will see that mixture has turn thick and will look cooked. If the mixture has turned too thick you may add lil more buttermilk for proper consistency.
7

Serve it in a bowl or on a plate with border. Add generous amount of ghee and sprinkle some sugar too. Voila, it's ready to eat.
8

Some chopped coriander leaves will add flavor too.
9

To re-heat you can place the pan on hot tawa in this way the mixture doesn't stick to the pan.