Kutchi Kheech

Kutchi Kheech

Kutchi Kheech

Veg

A thick, slow-cooked sweet porridge made from cracked wheat and milk — simmered for hours with jaggery or sugar, cardamom, ghee, and saffron until it reaches a dense, halwa-like consistency. Kheech is a winter and festival staple of Kutch, prepared for Makar Sankranti and weddings. The wheat breaks down completely into a smooth, creamy mass, and the saffron gives it a distinctive golden colour.

Cuisines

Gujarati Kutchi Kathiyawadi

Best for

Breakfast Dessert

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

Rice 1 cup Rice , raw
Green Gram 1/4 cup Green Gram , split, moong dal
ghee 1 tablespoon Ghee
Cumin 1 teaspoon Cumin , seeds
Mustard Seed 1 teaspoon Mustard Seed
asafoetida 1 pinch Asafoetida
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
Vegetable 1 cup Vegetable , mixed (carrots, peas, potatoes)
water 4 cups Water
salt — Salt , to taste
Cilantro 1 tablespoon Cilantro , chopped, fresh

Instructions

  1. 1 Wash the rice and split green gram together and soak them in water for 30 minutes.
  2. 2 Heat ghee in a pressure cooker over medium heat.
  3. 3 Add cumin seeds and mustard seeds, and let them splutter.
  4. 4 Add a pinch of asafoetida and stir briefly.
  5. 5 Add the mixed vegetables and sauté for 2-3 minutes.
  6. 6 Drain the soaked rice and dal, and add them to the cooker.
  7. 7 Add turmeric powder, red chili powder, coriander powder, and salt to taste.
  8. 8 Pour in 4 cups of water and stir well.
  9. 9 Close the lid of the pressure cooker and cook on medium heat for 2 whistles.
  10. 10 Allow the pressure to release naturally before opening the lid.
  11. 11 Garnish with chopped fresh coriander leaves before serving.

Tips

For extra flavour, you can add a small piece of cinnamon and a few cloves while sautéing the spices.