From the sand dunes of India, here is my version of Rajasthani Doodhiya Kheech. A thick and creamy kheer made of milk and wheat.
My monthly ritual of visiting states is here.. this month, us bloggers from Shhhhh Cooking Secretly Challenge went on a food travel to Rajasthan !!! The state has the forts, the sand dunes, the camels and the natural reserves, but my reason to love this state are the beautiful Bandhni sarees and the riot of colours that the ladies wear in Rajasthan.
As we all know, Rajasthan is a desert state, due to lack of water and the availability of fresh produce the cuisine itself is very different in comparison to other states. Locals use a lot of lentils, legumes and dairy products such as ghee, buttermilk in their food. Some of the popular dishes which this state gave us are Daal-Baati-Churma, Rotlo, Sev tamatar ni Sabzi, Gatte ki Sabzi, Ker Sangri ki Sabzi, Kachoris etc etc..in general food that can be made and preserved for at least a couple of days and would still not get stale.
The discussion towards Rajasthani Doodhiya Kheech
My partner for this month is the beautiful Sasmita who blogs at Firtstimercook, a cool name isn’t it?? Last month, during the first week, we exchanged the secret ingredients. I gave her Cardamom and curd and she gave me Cardamom powder and milk. The best part we both had cardamom as our key ingredient, i made a desert and she made a savoury recipe. With my secret ingredients, Sasmita made Vegetarian Laal Maas.
I usually go for savoury recipes (Psst : i am not a very desert person), but this time i decided to go with a sweet and hence i made Rajasthani Doodh Kheech. Traditionally, sugar is used to sweeten this desert … but i decided to use Coconut sugar and my oh my what a beautiful flavour it rendered to this desert..it was all nutty, caramelly and wonderful 🙂