Wheat Kheer/ Gehu ka khichda

Winter is retreating and a bowl of hot Kheer is the best way to bid it goodbye. Kheer or pudding is generally made of rice but in our family we also make it with wheat. We call it khichda. This wheat kheer is super delicious. 

The base for this Kheer is wheat. It is little different from the regular wheat. The husk on the grains are removed and then it is ready to be cooked unlike the grains from which we grind flour. Such de-husked wheat is available in select states like Madhya Pradesh and Rajasthan. Once you buy it, you can easily store for 2years in a clean air tight jar.

The procedure to make wheat Kheer / khichda requires soaking of the grains for atleast 5-6 hours.  We have to then pressure cook them and add it to boiling milk with dryfruits.

I love its grainy texture and soft yet chewy wheat grains in it.

Wheat Kheer / Khichda

Serves 2-3

Ingredients

1/2 cup Wheat grains
Wash them twice with water and then soak for 5-6 hours in 2cups of water. Then pressure cook them for 4-5 whistles with all the water used to soak them.

500ml Milk ( I used Amul gold)
4-5 tbsp Sugar
3 Cardamoms finely powdered
Few strands of Kesar
2tbsp Thinly sliced dried coconut
1tbsp each Cashews and Raisins

Method

• Start boiling the milk in a deep pan. After the first boil lower the flame. 
• Now add all dryfruits, Saffron and sugar. Keep boiling on low flame for 5 minutes.
• Now add the cooked Wheat grains draining out any excess water.
• Mix well and cook for another 5-7 minutes on low flame stirring it continuously.
• You will see that the Kheer has thickened. Taste for sugar and switch off the flame. Serve it hot or cold as you like.

Its consistency will thicken after cooling so if you like it more runny you can add little more milk than mentioned.

Enjoy making this pudding and share your views here.

Till then, 

Stay Happy Stay Healthy!