Wheat Kheer Recipe - Healthy way to include wheat in desserts.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Wheat(गेहूँ), Milk(दूध)

Cuisine : Gujarati

Course : Desserts

Wheat Kheer

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Wheat Kheer checkout Gehun Ka Halwa , Gehun Ki Kheer, Aate Ka Halwa, Churma . You can also find more Desserts recipes like Makhane Mewe Ki Barfi, Apple Crumble Sugar Free, Soya Milk Brown Rice Pudding, Orange Marmalade Cake. Or try out these recipes from Gujarati like Batata Nu Raita, Lauki Moong Dal, Vatana Na Ghugra, Ragda Pattice.

Wheat Kheer Recipe - How to make Healthy way to include wheat in desserts.


Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Wheat 250 grams

  • Milk 5 cups

  • Ghee 4 tablespoons

  • Jaggery (gur) grated 250 grams

  • Green cardamom powder 1/4 teaspoon

  • Almonds chopped 10-12

  • Raisins 10-12


Step 1

Clean wheat, wash two to three times with plenty of water and then soak overnight. Drain and grind into a coarse paste. Heat ghee in a thick-bottomed vessel.

Step 2

Add ground wheat and cook on low heat for ten to fifteen minutes. Add milk to it and cook stirring continuously. If required, add half a cup of water. Add grated jaggery.

Step 3

Mix till it gets dissolved. Add green cardamom powder and half of the almonds and raisins. Cook till it is thick but of pouring consistency. Serve hot or cold garnished with remaining almonds and raisins.

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