This dish is very popular in Udaipur from where it is said to have originated. Its texture is similar to that of rabdi although wheat is used to thicken this dessert. “Kheech” refers to a “mashed texture” that is almost like porridge. As wheat and milk are rejuvenating foods that provide plenty of energy, it is also served to convalescents who are recovering.
Grind the wheat in a mixer till it forms a coarse mixture without using any water.
Combine the coarse mixture, 1 cup of milk and ½ cup of water in a pressure cooker and pressure cook for 6 whistles or till the wheat is cooked.
Allow the pressure to escape before opening the lid. Keep aside.
Combine the remaining 2 cups of milk, sugar and saffron in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes or till the milk is reduced to half, while stirring occasionally.
Add the cooked wheat and mix well and cook on a medium flame for 5 minutes, while stirring continuously.
Add the cardamom, sultanas and almonds and mix well.
Serve immediately garnished with almonds and sultanas.