Wheat Kheer (Ghavachi Kheer)

This recipe is made in Khandesh region of Maharashtra. It’s a traditional recipe and very easy to cook with fewer ingredients and no sugar dessert recipe.


  • Serves 4
  • 1 Cup Whole Wheat (Soaked in Water Overnight)
  • 4 Tbsp Govardhan Ghee
  • 1 Tbsp Raisins (Vedaka)
  • 1 Tbsp Cashews Chopped (Vedaka)
  • 1 Tbsp Almonds Chopped (Vedaka)
  • 1 Cup Jaggery
  • 1/2 Tsp Cardamom Powder
  • 1/2 Cup Amul Milk


Prep: 15 minutes
Cooking: 30 minutes

  1. Take whole wheat and clean these good. Remove dirt or pebbles if any. Wash wheat 2-3 times with water good.
  2. Soak wheat in enough water overnight.
  3. In the morning transfer the wheat into the cooker and add water. Keep the water in which we soaked wheat. Add water and close the lid.
  4. Cook on medium heat until 7-8 whistles. If wheat is not cooked first, then cook these again.
  5. Take the cooked wheat out into a blender jar and blend these coarse. You also can beat the wheat with a masher or whisk.
  6. Heat ghee in a pan. When ghee is enough hot, add almonds and cashew nuts. When these begin to turn light golden add raisins and fry until they puff.
  7. Add the blended wheat and mix well. Cook for about 3-4 minutes.
  8. When it comes together, add jaggery and mix well. Cook for another 4-5 minutes. As the wheat gets cooked it absorbs water. So, you can add more if needed to adjust the consistency. The kheer thickens up as it cools down.
  9. Add cardamom powder and mix well. The base for kheer is ready.
  10. While serving kheer add a little hot milk at a time and mix. Cook again for 4 -5 mins after adding milk.