Name:  Divya Deepak Thakkar

Address: 213, Vrundavan Part 2, Opp. A- One School, Satellite, Ahmedabad – 380015

Phone No:  9208226011


Bajri (Pearl millet) flour: 1 cup

Milk – 1 small cup

Ghee – 2 tsp

Jaggery according to taste


Spread the Bajri flour in a plate and make a well in the centre.  Pour the milk and 1 tsp ghee in that space and mix well. Keep it aside for 5 minutes. Then pass this flour through a sieve. Mix the flour well and keep it aside for at least 1 hour. Thereafter dry roast the Bajri flour in a kadai. In  a separate kadai take another tsp of ghee. Add jaggery to the ghee and let the jaggery melt in the ghee. As soon as the jaggery melts put off the gas stove and add the Bajri flour. Mix everything well again and Ghasiyo is ready to serve.

Ghasiyo is a filling snack that can be stored for several days. In the olden days when people used to travel by bullock carts, they would take a long time to travel form one place to another. In those days they would carry foods like Ghasiyo during their journey.

Nutritive value: 

Bajri Flour is good for the bones and rich in iron content.

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