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Gur Wali Maheri (Barnyard Millet Cooked in Sweetened Curd)
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Gur Wali Maheri (Barnyard Millet Cooked in Sweetened Curd)

Barnyard milletTraditionalEast India (FSSAI East Region menu)BreakfastRavaVegetarianContains dairy

Prep 5 min · Cook 15 min · Serves 2

Make

Ingredients

  • crushed barnyard millet (bhagar) — 15 g
  • curd — 300 g
  • water — 100 ml
  • jaggery — 20 g
  • cardamom (elaichi) powder — 2 g

Method

  1. Warm the water in a pan and stir the curd into it.
  2. Add the jaggery and cardamom powder.
  3. Add the crushed bhagar and cook, stirring, until it thickens into a smooth porridge.
  4. Serve it hot, or let it cool and serve cold.

Tips

  • General practice: keep the heat low and stir steadily once the curd is in, so it does not split.
  • General practice: if you have only whole barnyard millet, crush it coarsely in a mixer.
  • General practice: barnyard millet (samak / sanwa / bhagar) is a common fast-day grain in North and West India, and the other ingredients here are ones many families use on fast days; customs differ, so check your own family's practice.

Recipe from FSSAI, Shree Anna (Millets) Recipes, PDF p. 97 (printed p. 83), written in our own words.