Ingredients
Whole wheat (gehun) (1 cup)
Sugar (1/2 cup)
Full cream milk (2 cup)
Cardamom powder (elaichi) (1 tsp)
Saffron strands (kesar) (2–3)
Almonds, slivered, optional (for garnishing)
Method
Wash wheat 2–3 times and soak in water overnight.
In the morning, drain the excess water and grind the wheat into a coarse paste without adding water.
Pressure-cook the wheat with 1 cup of milk and ½ cup of water through two whistles.
In a kadhai, heat the remaining milk on low flame along with sugar and kesar till it has reduced by half.
Now add the cooked wheat and elaichi powder to the reduced milk and mix well.
The kheech is ready. Garnish with almonds and serve hot.
Whole wheat (gehun) (1 cup)
Sugar (1/2 cup)
Full cream milk (2 cup)
Cardamom powder (elaichi) (1 tsp)
Saffron strands (kesar) (2–3)
Almonds, slivered, optional (for garnishing)
Method
Wash wheat 2–3 times and soak in water overnight.
In the morning, drain the excess water and grind the wheat into a coarse paste without adding water.
Pressure-cook the wheat with 1 cup of milk and ½ cup of water through two whistles.
In a kadhai, heat the remaining milk on low flame along with sugar and kesar till it has reduced by half.
Now add the cooked wheat and elaichi powder to the reduced milk and mix well.
The kheech is ready. Garnish with almonds and serve hot.
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