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