Rajasthan Special Baajre Ka Khichda for Winters

Baajre ka Khichda is a traditional Rajasthani winter delicacy that reflects the simplicity and wisdom of desert cuisine. Made using baajra (pearl millet), a grain known for its high nutritional value and warming properties, this wholesome dish has been a staple in rural households for generations. It was originally prepared to provide sustained energy and warmth during the harsh winters of Rajasthan.

This rustic dish is slow-cooked to a thick, hearty consistency and is typically enjoyed with generous amounts of desi ghee, fresh buttermilk, and traditional accompaniments like lehsun chutney or gatte ki sabzi. Rich in fibre, iron, and essential minerals, baajre ka khichda is not just comforting but also highly nourishing. Its earthy flavours, simple ingredients, and soul-satisfying texture make it a beloved comfort food that continues to hold cultural and culinary significance in Rajasthani homes today.

Ingredients (Serves 3–4)

For Khichda:

1 cup whole baajra (pearl millet)
¼ cup whole moong dal (yellow or green)
4 cups water (or as needed)
1 tsp salt (adjust to taste)
1 tbsp ghee

For Tempering (Tadka):

2 tbsp desi ghee
1 tsp cumin seeds (jeera)
½ tsp asafoetida (hing)
1 tsp crushed garlic (optional but traditional in many homes)
1–2 dry red chillies
½ tsp red chilli powder (optional)

To Serve:

Extra ghee
Buttermilk (chaas) or curd
Lehsun chutney or ker–sangri / gatte ki sabzi (optional)

Preparation Steps

# Soak the Baajra

Wash baajra thoroughly.

Soak it in enough water overnight or for at least 8 hours.

Drain and coarsely grind it (like rava consistency, not fine flour).

# Prepare the Moong Dal

Wash the moong dal.

Soak for 1–2 hours (optional but helps faster cooking).

# Cook the Khichda

In a heavy-bottomed pot or pressure cooker, add:

Coarsely ground baajra

Moong dal

Water

Salt

1 tbsp ghee

Cook on medium flame, stirring occasionally to prevent sticking.

Cooking time:

Open pot: 45–50 minutes

Pressure cooker: 3–4 whistles, then simmer for 10 minutes

The texture should be thick, sticky, and slightly coarse, similar to dalia.

# Prepare the Tadka

Heat ghee in a small pan.

Add cumin seeds and let them crackle.

Add hing, garlic, dry red chillies, and chilli powder.

Cook till aromatic (do not burn).

# Final Touch

Pour the hot tadka over the cooked khichda.

Mix well or serve with tadka on top.

How to Eat Baajre ka Khichda (Traditional Way)

Make a small well in the centre.

Add 1–2 tsp ghee on top.

Serve hot with chaas or curd.

Traditionally enjoyed with onion slices and green chilli on the side.