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Rajasthani Doodhiya Kheech

  • Duration: 30 minutes
  • Serves: 2–4 people

Authenticity Slice

Stir milk continuously as milk fat tends to stick to the base of the vessel and burn.

Trivia Tadka

Rajasthani Doodhiya Kheech is a famous sweet dish whose origins can be traced to the old homes of Udaipur. It is similar to rabdi and tastes best when made on a sigdi (small angithi) in a degchi (copper utensil).


  • Whole wheat (gehun) (1 cup)
  • Sugar (1/2 cup)
  • Full cream milk (2 cup)
  • Cardamom powder (elaichi) (1 tsp)
  • Saffron strands (kesar) (2–3)
  • Almonds, slivered, optional (for garnishing)


  • Wash wheat 2–3 times and soak in water overnight.
  • In the morning, drain the excess water and grind the wheat into a coarse paste without adding water.
  • Pressure-cook the wheat with 1 cup of milk and ½ cup of water through two whistles.
  • In a kadhai, heat the remaining milk on low flame along with sugar and kesar till it has reduced by half.
  • Now add the cooked wheat and elaichi powder to the reduced milk and mix well.
  • The kheech is ready. Garnish with almonds and serve hot.

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