How to make 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 Moong Dal Kheer, Khajoor Biscuit Delight, Lauki Kheer, Chocoliest Brownies. Or try out these recipes from Gujarati Cuisine like Gehun ni Khichiu, Khasta Tomato Sev, Sprouted Adai, Khajur Ghughra.

Wheat Kheer Recipe Card

Wheat Kheer
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Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Wheat Kheer

  • 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

Method

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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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