Comforting and nourishing, doodh ka kheech, sometimes also called doodhiya kheech, is a classic Rajasthani dessert. The origins of this dish can be found in Udaipur's old households. This dish is made with whole wheat, milk, and sweeteners like sugar or jaggery, and it is mostly eaten during festivals and special occasions.
Many Rajasthani homes love it for its sweet flavour and creamy texture. Traditionally, doodh ka kheech is made by heating the wheat in milk until the milk thickens and becomes a custard consistency. The addition of cardamom, saffron, and nuts improves the flavour profile. If you want to make it perfectly at home, here’s how to nail Rajasthani doodh ka kheech.
Selection Of Good Quality Ingredients
Choosing the best ingredients is the first step in making delicious doodh ka kheech. The main ingredient in this dish is whole wheat grains; therefore, fresh, unadulterated wheat should be used. You can also substitute bulgur or broken wheat according to your preference. It is recommended that the milk be full of fat to get a velvety, creamy texture. For extra creaminess, you can also use a mixture of milk and cream. Usually, traditional dishes use sugar or jaggery added as a sweetener; you can use whichever you like. Remember to add flavour enhancers like saffron strands and cardamom powder as well.
Prepping Whole Wheat Grains
The wheat has to be prepared properly to get the desired consistency for your doodh ka kheech. First, thoroughly wash whole wheat grains to exclude all dust or impurities. Soak the wheat grains for a few hours before cooking them to soften and reduce the cooking time. After soaking, move the wheat to a heavy-bottomed pot or pan and then drain the water. After adding enough water, cover thoroughly and bring the wheat to a boil on medium heat. After it has boiled, lower the heat to low and cover the pot. Simmer the wheat until it is soft but not mushy, which should take 30 to 40 minutes, depending on the variety of wheat.
Cook The Milk
Now that the wheat has been prepared, it's time to add milk to your recipe. Place the wheat in the pot, add some full-fat milk, and add more water to achieve the desired consistency. To evenly combine everything, give it a good stir. To avoid sticking or burning at the bottom of the pot, turn the heat up a little and bring the mixture to a mild boil while stirring constantly. Also, adding extra milk as needed can help retain a creamy texture, so watch it while it cooks to make sure it doesn't get too thick or dry out. Over low heat, simmer for 15 to 20 minutes or until thickened to the consistency of custard.
Enhance The Flavour
Adding flavour to doodh ka kheech is crucial to making it an irresistible dessert. When the consistency of the mixture is thick, add sugar or jaggery and stir thoroughly until completely dissolved. Then, add spices like cardamom powder to improve the flavour. Add strands of saffron soaked in warm milk to the mixture for an added touch of luxury. You may add crunch and visual appeal to your doodh ka kheech by garnishing it with chopped nuts like pistachios or almonds.
Serving Tips
Depending on personal preference, doodh ka kheech can be served warm or cold. Take out portions into bowls while they are still steaming hot for serving; this makes it a comfort food for colder months or special occasions. If you like chilled desserts, allow it to cool down before placing it in the refrigerator for at least an hour. This will assist in further solidifying its texture, and in warmer weather, it will offer cool relief. You can add colour and sweetness to your doodh ka kheech by serving it with fresh fruits like berries or slices of mango.