Doodhiya kheech

Posted on July 17, 2009. Filed under: Sweets | Tags: |

This dish is very popular in Udaipur from where it is said to have originated.
Its texture is similar to that of rabdi although wheat is used to thicken this dessert.
“Kheech” refers to a “mashed texture” that is almost like porridge. As wheat and milk are rejuvenating foods that provide plenty of energy, it is also served to convalescents who are recovering.

Cooking Time : 25 mins.
Preparation Time : 15 mins.
doodhiya kheech
Serves 3 to 4.

½ cup whole wheat (gehun)
1/3 cup sugar
3 cups full fat milk
a few saffron strands
1 teaspoon cardamom (elaichi) powder
1 tablespoon sultanas (kismis)
1 tablespoon almonds, sliced
1. Clean, wash and soak the wheat overnight.
2. Drain and grind the wheat to a coarse paste in a blender without using any water.
3. Pressure cook the wheat with 1 cup of milk and ½ cup of water for 6 whistles or till the wheat is cooked.
4. Heat the remaining 2 cups of milk with the sugar and saffron and cook till it is reduced to half of its original quantity.
5. Add the cooked wheat to the reduced milk and mix well. Simmer for 5 minutes.
6. Add the cardamom powder, sultanas and almonds and serve hot.

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