Bajra is a traditional Indian millet — also known as pearl millet.
Botanically called Pennisetum glaucum, bajra refers to the edible seeds of pearl millet plant. The seeds are typically cooked as a cereal grain or sometimes finely ground and used as a flour.
Bajra is a good source of protein, carbohydrates, vitamins, minerals, and other beneficial plant chemicals. Being free of gluten, it is suitable for those with celiac disease.
In this recipe, we use bajra and sweet corn to make delicious orbs of health.
Sweet Corn and Bajra Ladoos
- 75g sweet corn kernels
- 100g pearl millet [bajra]
- ¼ cup powdered palm jaggery
- 1 tsp cardamom seeds [elaichi] powder
- 7 – 8 tsp ghee
- Cook the sweet corn pellets, with some water, in a pressure cooker for one whistle. Then remove the cooker from the stove and let it cool. Once it cools, drain the water and blend the sweet corn in a mixer grinder to a smooth paste. Keep it aside in a container.
- Dry roast the bajra grains on a pan for few minutes, till you get a nice aroma. Then remove the grains from the heat and let them cool. Grind the bajra to a smooth powder. Keep aside in a container.
- Heat 2 tsp ghee in a non-stick pan. Then add bajra powder and cardamom powder, and cook for a minute on low flame. Add the powdered jaggery and sweet corn paste and stir on low-to-medium flame.
- Add 5 tsp ghee and cook till everything combines well and you get a wet mixture. Then remove the hot mixture from the stove and let it cool down to a lukewarm temperature. Grease your palm with ghee or oil and start making ladoos. You can store them in an airtight container and serve when needed.
This was first published in the September 2015 issue of Complete Wellbeing.
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