Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pearl millet (bajra) and jaggery (gud) mathri. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Pearl millet (Pennisetum glaucum) is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa.
Pearl millet (Bajra) and jaggery (Gud) mathri is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Pearl millet (Bajra) and jaggery (Gud) mathri is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have pearl millet (bajra) and jaggery (gud) mathri using 5 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Pearl millet (Bajra) and jaggery (Gud) mathri:
- Make ready 2 cups Pearl millet flour
- Prepare 1/2-3/4 cup Jaggery crushed
- Take 1/4 cup Sesame seeds
- Get 1/4 cup Water + for kneading
- Prepare as required Oil for moyan + for frying
Bajra is one of the oldest millet used by our ancestors. Along with wheat flour even bajra was included in the regular diet. Now Bajra are recommended by many health professionals, Dieticians and Nutritionist because of its various health benefits. It is also not very expensive millet which can.
Instructions to make Pearl millet (Bajra) and jaggery (Gud) mathri:
- Soak jaggery in some lukewarm water until totally melted.
- Take bajra flour and add oil little by little until it starts binding together when you press it in your fist.thats how you check moyan.
- Add the sesame seeds saving some to sprinkle later.
- Add in a little salt then gradually add the jaggery water mix and knead a smooth yet firm dough.
- Now heat oil in a wok.
- Start rolling a big round with the dough and sprinkle some sesame seeds then roll a bit again to fix them up. Make sure they dont get rolled too thin.
- Pierce it using a fork to keep it from puffing during frying.
- With the help of a cookie cutter or bottle lid cut it into desired shape.
- Fry on a medium low heat until brown and crisp.
- Store in an airtight container.
- NOTE 1- If you find it hard to knead only bajra aata then you can replace a little with whole wheat flour.
- NOTE 2- If you dont have a cookie cutter handy then just take some portion in your palm roll it and press it to make conventional mathri and then pierce it and fry.
Pearl millet is adapted to many growing areas distinguished by drought, low soil fertility, and high temperature. Pearl millet is beneficial for treating stomach ulcers. Stomach ulcers are caused due to excessive acidity in the stomach after the intake of food. A wide variety of pearl millet bajra options are available to you, such as drying process, color, and processing type. When you have bajra flour (Bajri in Marathi, Gujarathi, Rajastani, Sajje in Kannada, Sajjalu in Telugu, Kambam in Malayalam, Kambu in Tamil Courtesy: Wikipedia) at home, its really handy to make easy breakfasts with it, like this kambu kanji.
So that is going to wrap this up with this exceptional food pearl millet (bajra) and jaggery (gud) mathri recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
