Bajre Ki Kees

By: Rajat Mendhi
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4 Servings
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Bhutte ka kees is a traditional dish from Madhya Pradesh made with fresh corn kernels. The freshest corn produce available during the monsoon lend it a creamy, moist texture and a flavourful taste. Rajat’s millet rendition—where fresh corn is substituted with bajra—provides a similar flavour and texture. Eating bajra preparations during the monsoon and winters naturally helps keep the body warm. Enjoy this version of the kees as breakfast, or a filling evening snack.

Bajra, whole, soaked overnight 1 cup
Water 2 cups
Ghee 1 tablespoon
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Medium onion, finely chopped 1
Green chilli, finely chopped 1 (adjust for spice tolerance)
Turmeric powder ½ teaspoon
Red chilli powder ½ teaspoon (adjust for spice tolerance)
Salt to taste
Milk, full fat ½ cup
Coriander leaves, chopped ¼ cup
Fresh coconut, grated ¼ cup
Lemon, juiced 1
Lemon wedges 4
Jeeravan masala 2 teaspoons

What You Will Need

A pressure cooker or a cooking pot, a frying pan, a chopping board, a knife, a spatula, a spoon, a soaking bowl, a colander.

Instructions

1

Rinse the soaked bajra thoroughly and drain the water.

2

In a pressure cooker or a pot, add the soaked bajra and water. Place the cooker on the stovetop on a low-medium flame and wait for a whistle. Thereafter, turn the flame to low and cook for 10 to 13 minutes. The grains have to be well cooked and soft at the end of the cooking time.

3

Turn off the stove, and let the steam escape naturally from the pressure cooker.

4

Place a pan on the stovetop on medium-high heat and add ghee to it.

5

Add the cumin seeds and mustard seeds to the pan and let them sputter.

 

6

Add the chopped onion and green chilli, sautéing until the onion turns golden brown.

7

Now add turmeric powder, red chilli powder, and salt to the pan. Stir everything well.

 

8

Add the cooked bajra to the pan. Stir and cook for a few minutes, allowing the flavours to blend.

 

9

Add milk to the mixture, allowing it to cook until the milk is absorbed. Keep an eye on the pan because milk tends to burn easily.

 

10

Once done, add the chopped coriander leaves and grated coconut. Stir, and cook for another minute.

 

11

Remove from heat, add lemon juice, and mix well.

12

Transfer the bajre ki kees to a serving dish. Garnish with a sprinkle of jeeeravan masala and lemon wedges.

Tips

  1. Add vegetables like carrots and peas to the kees to make it more nutritious. 
  2. Serve the kees hot with a dollop of ghee for added flavour.
  3. Add a splash of milk or cream to the kees before serving for a creamier texture.

Rajat Mendhi is a chef and founder of Bombay Picnics, which crafts culinary experiences evoking a sense of home and comfort. Formerly a brand and marketing strategist, he now creates innovative menus for restaurants in Mumbai, Goa, and Pune. As a consulting chef, Rajat blends personal expression with tradition, aiming to push culinary boundaries.

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