Meetha Khichda (Spiced Wheat Pudding)
PREP TIME
10
COOK TIME
60
REST TIME
20
TOTAL TIME
90
CATEGORY
Dessertery
SERVINGS
8
EQUIPMENT
Pressure Cooker
Knife
Spoon
Saucepan
Mortar and Pestle
Meetha Khichda (Spiced Wheat Pudding)
This substantial and energising Rajasthani sweet dish will keep you going all day long whilst its delicious goodness will keep you indulged.
Traditionally it takes hours to make, but don't worry, you won't have to sweat away in the kitchen to prepare this delicious recipe. I've devised a less time-consuming preparation method that is nearly hands-free. If you want to know how to keep reading.
PREP TIME
10
mins
COOK TIME
60
mins
REST TIME
20
mins
TOTAL TIME
90
mins
CATEGORY
SERVINGS
Dessertery
8
EQUIPMENT
Pressure Cooker
Knife
Spoon
Saucepan
Mortar and Pestle
INGREDIENTS
PUDDING
1 Cup Peeled Wheat
2 Cups Water
2 Cups Full-fat Milk / Almond milk for Vegan - for pressure cooker
2 Cups Full-fat Milk / Almond milk for Vegan - for Simmering
1/4 Cup Raw Sugar
1/4 Cup Slivered Almonds
1 tbsp Slivered Pistachio
2 tbsp Sultanas (Raisins)
10 Strands of Saffron
1/2 tsp freshly crushed Cardomom powder
GARNISH / TOPPINGS (optional)
1 tbsp Slivered Almonds
1/2 tbsp Slivered Pistachio
Silver Leaves (optional)
INSTRUCTIONS
Take a 3L pressure cooker. (Use bigger cooker if making larger quantity).
Place peeled wheat in the cooker pot, wash, rinse, and drain three times to ensure thorough cleaning.
Place the saucepan in the electric cooker after washing and draining the peeled wheat. Pour in the 2 cups of water.
Cover the cooker with its lid. If using an electric cooker then place the lid and set it to cook on high pressure for 25 minutes. If using a gas top pressure cooker, then place the lid with a whistle on the lid and pressure cook on a medium flame for 3 to 4 whistles.
Let the cooker cool until all the steam is released.
Open the cooker and without disturbing the plumped-up grains, pour 2 cups of milk in the cooker pot.
Place the cooker lid again and set it to cook on high pressure for 25 minutes. If using a gas top pressure cooker, then pressure cook on a medium flame for 3 to 4 whistles.
Once again let the cooker cool until all the steam is released before opening the lid.
The milk may appear split but it isn't. In fact, the wheat grains have absorbed the milk and are well cooked.
Either transfer cooked wheat into a saucepan or leave them in the cooker pot and add 2 cups of milk.
Switch the gas on low flame or on saute mode for an electric cooker.
Mix in the sugar and allow it to simmer for a 5 minutes, stirring occasionally.
In the meanwhile, soak saffron strands in hot water for 3-4 mins. This will help saffron release golden colour and fragrance.
Add Soaked saffron and cardamom powder to the simmering pudding followed by slivered almonds and pistachios.
Mix and simmer for another 5 minutes or until you have desired thickness.
Note pudding will thicken further when it cools down. For a thinner consistency, add extra milk to the pudding.
Taste and adjust sugar if you like sweeter pudding.
Serve it warm, garnished with slivered almonds and pistachio.
You can also place some silver leaves for a rich presentation.
NOTES
Refrain from stirring cooked wheat after first pressure cook to prevent the pudding from sticking to the base of the pot and burning during the remainder of the recipe's procedures.
To get the best flavour and scent, always soak your saffron for a few minutes before using it, and try to use freshly ground cardamom instead of cardamom powder.
It can stay good in the fridge for up to 3 days.
It can be frozen for up to 2 months.
Refer to the post for all the making photos and additional recipe tips.
BACK TO POST
