Rajasthani Kheech | How to make Rajasthani Kheech

By shyama thanvi  |  28th Apr 2017  |  
4 from 1 review Rate It!
  • Rajasthani Kheech, How to make Rajasthani Kheech
Rajasthani Kheechby shyama thanvi
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About Rajasthani Kheech Recipe

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 is a delicious dish which is liked by people of all age groups. Rajasthani Kheech by shyama thanvi has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Rajasthani Kheech at many restaurants and you can also prepare this at home. This authentic and mouthwatering Rajasthani Kheech takes 1440 minutes for the preparation and 45 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Rajasthani Kheech is a good option for you. The flavour of Rajasthani Kheech is tempting and you will enjoy each bite of this. Try this Rajasthani Kheech on weekends and impress your family and friends. You can comment and rate the Rajasthani Kheech recipe on the page below.

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 Bhargavaa year ago

Lovely presentation!

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