Rajasthani Kheech | How to make Rajasthani Kheech

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Byshyama thanvi
Created on 28th Apr 2017
  • Rajasthani Kheech, How to make Rajasthani Kheech
Rajasthani Kheechby shyama thanvi
  • Rajasthani Kheech | How to make Rajasthani Kheech (3 likes)

  • 1 review
    Rate It!
  • By shyama thanvi
    Created on 28th Apr 2017

About Rajasthani Kheech

It is a Rajasthani traditional recipe, to be cooked on "Akshaya Tritiya" which rich in taste and delicious too. It is always served with raita, Baati and Mangodi sabzi

Rajasthani Kheech, a deliciously amazing recipe to treat your family members. This recipe of Rajasthani Kheech by shyama thanvi will definitely help you in its preparation. Surprisingly the preparations for Rajasthani Kheech can be done within 1440 minute. Isn't it interesting. Also, the time taken for cooking Rajasthani Kheech is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Rajasthani Kheech is just too tempting. Cooking Rajasthani Kheechat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Rajasthani Kheech is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofRajasthani Kheech from Better Butter.

  • Prep Time24Hours
  • Cook Time45mins
  • Serves4People
Rajasthani Kheech

Ingredients to make Rajasthani Kheech

  • 1 cup whole wheat granules
  • 1 cup whole green gram
  • Salt to taste
  • Pure ghee for serving

How to make Rajasthani Kheech

  1. Soak the whole wheat for 4 hours
  2. After 4 hours drain the excess water and muddle the wheat granules in a heavy pestle mortar for 30 to 45 minutes ( if you dont have heavy pestle mortar, then do it in a mixer with short interveles).
  3. After muddling, dry the wheat granules overnight to remove wheat rind.
  4. Next day rub the granules with hands and remove wheat rind.
  5. Now in a heavy bottom pan add 4 cups of water and let it boil.
  6. When it comes to a boil add salt, wheat granules and whole green-gram.Cover with a lid
  7. Let it cook. The Kheech is ready in 40 to 45 minutes
  8. Keep an eye while cooking, add water if needed.
  9. Check the kheech by pressing wheat granules, if soft, then it's done, otherwise cook for another 5 minutes.
  10. Serve hot with a dollop of ghee on top along with Raita and mangodi sabzi.Enjoy the traditional Kheech.
My Tip: While muddling, wheat should not be broken into pieces, it only for to separate wheat rind.

Reviews for Rajasthani Kheech (1)

Shashi Bhargava4 months ago
Lovely presentation!
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