Authentic Haryanvi Kheer with Warm Bajra Roti
Indulge in a rich, slow-cooked traditional milk pudding infused with cardamom and nuts, perfectly paired with rustic, warm pearl millet flatbread. This comforting rural delicacy offers a delightful contrast of creamy sweetness and earthy goodness.
60min
Total Time
4
Servings
Haryanvi
Cuisine
Recipe
1
In a heavy-bottomed pan, bring the full-fat milk to a boil over medium heat.
2
Add the soaked and drained broken basmati rice to the boiling milk, reducing the flame to low.
3
Simmer the mixture gently, stirring frequently to prevent sticking, until the rice is completely cooked and the milk thickens considerably.
4
Stir in the sugar, cardamom powder, and half of the chopped nuts, cooking for another 5 minutes until well combined.
5
Remove the kheer from heat and keep it warm.
6
For the roti, mix bajra flour, a pinch of salt, and warm water to form a soft, pliable dough.
7
Divide the dough into equal portions, flatten them, and pat out round rotis by hand using dry bajra flour for dusting.
8
Cook the bajra roti on a hot tawa on both sides until golden brown spots appear, then brush with ghee.
9
Serve the warm, fragrant kheer alongside the freshly made bajra roti.
Ingredients
1 liter full-fat milk
1/4 cup broken basmati rice, washed and soaked
1/2 cup sugar
1/4 tsp cardamom powder
1 tbsp mixed chopped nuts (almonds and pistachios)
1 tsp ghee
1 cup bajra flour (pearl millet flour)
Warm water as needed for kneading
A pinch of salt
*This AI-generated recipe may contain inaccuracies.