Bajra ( Millet ) Maheri ( Winter Special Dish )

Hello friends,
Namaskar....

# Today we are making "Bajra Maheri" which is made in the winter season.
It is traditionallly grinded in the stone roller ( chakki ) but you can grind it in the mixer jar too.

# Millet or bajra has many health benefits.
It controls cholesterol and prevents diabetes and asthma. It helps with digestion and detoxifies the body.
It is rich in vitamin B and iron.

# It is warm in nature so we use it in many ways like bajra roti, Bajra laddu, tikki, Khichdi, bhaat, Fritters, pudding and many more.

Today's recipe is "Bajra Maheri" that is very nutritious and delicious.
You can make it easily by following some steps....

Let us start the recipe....

# Prep Time...15 to 20 minutes
# Cook Time....25 minutes
# Serving...3

# Ingredients For "Bajra Maheri"

1. Bajra...100
2. Curd....150 gram ( little sour )
3. Water....450 ml.
4. Salt....2 Tea spoon or to taste.
5.  Hot Milk....500 gram

# Method of Making...

1. Firstly, clean the Millet well if any impurity is there.

2. Then you have to make its flour in the mixer jar like fine grains of Semolina flour.
For this do this method ..
Just transfer the Bajra in the mixer jar and grind it for 30 seconds only two times.

3. Then sieve it in the wheat flour strainer.
You will find little grainy powder after sieving it.

4. Again grind the remaining bajra for a minute,. and sieve it.

5. Now again grind the remaining part for a minute and sieve it.

6. In this way, you have to grind and sieve it for 5 or 6 times.

7. Lastly, you will find 2 spoon split  mixture is left....Just throw it And the Maheri mixture is ready.

8. Now beat the sour curd and mix the measured water in it...like butter milk ( chhach ) as we use for making kadhi and instant idli.

9. Then take a big heavy bottomed pan ( bhagona ) and add this curd water and Bajra flour and salt together and mix it well .

10. Maheri mixture is ready.
Now on the flame and put the pan on the medium high flame.

11. Stir it continuously... without leaving a minute otherwise it will create lumps.

12. As the Bajra starts boiling...just slow the flame and cook it stirring constantly.

13. You will find it fluffy and becoming thick gradually.
Keep on stirring it for 15 minutes.

14. Now check the salt and press the grains if they are cooked or not.
Meanwhile grease a deep plate or container by applying some desi ghee or oil for the Maheri.

15. In this way,  just cook it for 25 minutes till a thick but running solidifying consistency.

16. Now transfer this cooked bajra mixture in a greased plate to set.

17. When it is cooled completely, just cut it in the shape of barfi.
It does not take much time to set.

18. Serve it with very hot plain milk.

It is served in this way....
Just add 4 or 5 pieces in a big bowl, pour very hot boiling milk over it.
It is eaten in this way and tastes very delicious.
Sour curd that is added in this dish..brings a unique taste in this recipe.

# Things To Remember..

1. The sour ( khatta ) curd gives it a delicious taste but the curd should not be as sour as we use for kadhi.
You also can take normal curd too.

2. Adjust the consistency of water if needed more.

3. First mix curd water, salt and bajara flour well in the pan then on the flame and cook it stirring constantly till it takes first boil and 2 minutes more.
Because this starting time creates lumps and can stick to the bottom.
After that, you can take few seconds intervals.

4. If anyway, you find the lumps...then press it with the help of other spoon and mix it.

5. Some people add crushed jaggery at the last stage of cooking as their taste.

6. Some people eat it with butter milk and some people add sweet milk in it as their taste.
But the cooking method is the same.

Thanku Friends,
Thanks again.