1) Add a tbsp of water to the whole bajra and mix well, this is to moisten the grains so they can be dehusked. Leave it for about ten minutes. The grains should not be all wet.
2) Pulse the moistened grains in a blender just 2-3 times. Remove into a tray / plate or a winnow if you have.
3) Gently shake and blow away the husk particles.
4) At this point, lightly roast the bajra if you want. I prefer not to do this. This will increase the cooking time a little bit but will result in a tastier porridge.
5) Powder the bajra into a very fine powder in your blender.
6) Powder the sesame seeds into a fine powder. Add a little of the powdered bajra to help the process and prevent it from becoming into a paste, which will happen if you blend too much.
7) Mix the two powders thoroughly and store in an airtight container for up to one month.