Organic Wheat Kheer – Mithai Recipe from Deepak Jatkar

by on December 20, 2015

Prepared with organic wheat which Deepak Jatkar grows in his own farm, here is a healthy and delicious Indian mithai. As he said in his interview on organic farming, “Gehun ki kheer or wheat kheer is a sweet dish. We make this from the organic wheat grown in our field. This is known as khapli wheat and is different from regular wheat. It is lighter than regular wheat and high in protein.” Deepak also enjoys substituting sugar with healthier options such as jaggery and brown sugar in many dishes.

 

Organic wheat kheer

Ingredients for Wheat Kheer:

  • Organic wheat – 1 cup
  • Milk – 3 cups
  • Almonds and pistachios – 6-7 each
  • Saffron (optional) 8-10 strands
  • Fresh coconut – ¼ cup, grated (or chopped fine)
  • Poppy seeds (khuskhus) – 1-2 tsp
  • Jaggery (preferably the dark Kolhapur variety) – 1 cup, crushed
  • Nutmeg powder – a pinch
  • Cardamom powder – ¼ tsp
  • Ghee – 1 tsp (for serving)

Method for this Organic Kheer:

  1. Soak the wheat for 10-15 minutes. Strain and while the wheat is damp, grind in the mixer coarsely – almost crushing each wheat into 4 bits. Transfer to a vessel that fits into a pressure cooker, add 1 cup water and cook for up to 3 whistles.
  2. Soak the almonds and pistachios for 1 hour, peel and sliver.
  3. Prepare saffron by rubbing it in 1 tsp warm milk until the milk turns orange. Set aside.
  4. Dry roast the poppy seeds for 1-2 minutes. Set aside.
  5. In a thick bottomed pan, bring the milk to a boil and allow to simmer for 4-5 minutes. Now add the cooked wheat, grated coconut, roasted poppy seeds and crushed jaggery and continue cooking over low flame for 4-5 minutes, stirring occasionally to avoid the grain sticking to the bottom.
  6. Stir the prepared saffron into the kheer along with slivered nuts, nutmeg and cardamom powders and switch off flame.

Serve in small dessert bowls, either warm or at room temperature, with a dollop of melted ghee.

 

Photo Courtesy: Sanjeeta KK & Harmony Magazine

 

This recipe was first published in Heart to Hearth – a column in Harmony Magazine. Part-1 of this post is an inspiring interview with organic farmer from Jath – Deepak Jatkar.

 

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{ 1 comment… read it below or add one }

Hemangini May 25, 2016 at 3:59 am

My niece loves this.. Albait not so sweet, she is just 8months old as of now.. .I am gonna make her the full form of this dish for her first birthday.

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