This delicacy from the 'Venice of the East' creates a sweet symphony of flavour
खम्मा घणी ! पधारो म्हारे देस!
Welcome to 'The Largest state of India', 'The Land of Kings': Incredible Rajasthan!
Rajasthan ('Land of Maharajas') has a rich history, spellbinding stories, and magnificent heritage. It is the most colour coordinated state of India with the capital city Jaipur called as the Pink city, Udaipur as the White city, Jodhpur the Blue city, Jaisalmer the Golden city and Jhalawar as the Purple city.
Rajasthan is known for its rich culture and heritage. You can clearly see the reflection of their colourful culture in everything, especially in the food they eat. Much like the Rajasthani heritage, their foods boast of their rich culinary culture. Rajasthani cuisines have vibrant colours and unique flavours. After having heavy and spicy meals just like the Daal Baati served with loads of ghee and spicy Daal, Chutney and Kadhi, what you will crave for, is the dessert. Desserts are the most important part of the Rajasthani meals. Full of ghee, dry fruits and goodness of milk the Rajasthani desserts are one stop solution for all the sugar cravings.
So I am going to take you to taste my favourite sweet from Rajasthan. It originates from the ‘City of Lakes’ also known as the ‘Venice of the East’ - Udaipur. My favourite sweet is called ‘Doodhiya Kheech’.
It is a famous sweet dish that tastes best when made on a sigdi in a degchi (copper utensil).
Doodhiya Kheech is prepared using soaked whole wheat, milk, cardamom, sugar, saffron and various dry fruits. This dish is very tasty and delicious. It is prepared mostly during the occasion of Akshay Tritiya (the Hindu spring festival) or during winters, also during any festival or special occasion. It is very rich and scrumptious. It is consumed as a meal for lunch or dinner not typically as a sweet.
People often get confused between Kheech and Dalia. Dalia is a simple porridge made from cracked wheat, which is cooked in milk or water. The Kheech is specially made from hulled wheat, the husk removed wheat. It is made without using water in it. It is wholly made from milk and saffron. Truly a delight.
The best part that I love about this sweet is the consistency of milk with the royal flavourful touch of saffron and top-loaded dry fruits. In my family, we prepare Doodhiya Kheech on Makar Sankranti, Holi, Akshay Tritiya, and on any random day of my craving for something heart-warming. I can happily say that Doodhiya Kheech is my go-to comfort food for breakfast, lunch or dinner.
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