Pearl Millet with Jaggery Crumble | Bajra Gur ki Kutti
Pearl Millet with Jaggery Crumble is a desi style crumble made by crushing rotis into small bits or even smaller. The crumble is then incorporated with ghee and hot melted jaggery
Ingredients
- 2 cups bajre ka atta
- ½ cup grated jaggery
- 2 tbsp ghee
- 1 tbsp oil
- Almonds for garnish
- Water to make dough
Instructions
Make Dough
- Take the pearl millet flour in a mixing bowl.
- Then add water little at a time to the flour and make a soft dough.
- Cover and keep aside for 5 minutes.
Make Roti
- Form balls from the dough.
- Heat a skillet.
- Wet your hands and flatten each ball.
- Place the partly flattened roti on the skillet and flatten it a bit more with wet hand.
- Cook the roti on both sides.
- Repeat for remaining dough
Crumble
- Transfer rotis into a wide bowl and crumble them.
- Heat ghee in a kadai or pan, add jaggery and water.
- When the jaggery dissolves completely, tip in the crumble.
- Work on low flame and mix the crumble well with melted jaggery.
- Put off flame.
- Serve hot with papad.