Breakfast · Nashto
Bhaat Piyo Kheer
Roasted broken-wheat milk porridge
A warm, creamy, lightly sweet (mitho) porridge: broken wheat is roasted in ghee, then simmered in milk with sugar, saffron, cardamom and nuts. Nutty and gentle on the stomach; a winter breakfast that also doubles as a light dessert.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Main
Flavouring & garnish
Method
Tap a number to tick off a step.
Roast the wheat. Warm the ghee in a pan on low heat, add the broken wheat and roast gently until golden brown and fragrant.
Cook the kheer. Pour in the milk, bring it to a boil on medium heat and keep cooking until the wheat is completely soft.
Sweeten and flavour. Stir in the sugar, saffron strands and tejano (if using). Cook until the sugar has dissolved and the kheer is creamy and thick.
Finish. Add the cardamom seeds, sliced pistachios and sliced almonds, mix gently and take the pan off the heat.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Tip: roast the wheat over low heat and stop before it over-browns.
Jaggery Bhaat Piyo Kheer
Use jaggery instead of sugar, to taste, adding it only after the kheer is off direct heat so the milk does not curdle.
Dry Fruit Kheer
Add chopped cashews, raisins, walnuts and extra almonds.
Saffron Kheer
Use more saffron for a richer colour and flavour.
Tejano-Flavoured Kheer
Use a larger amount of tejano for a stronger aroma.
Vegan Version
Use almond or coconut milk and a plant-based substitute for ghee.
Thicker Dessert-Style Kheer
Cook for longer for a pudding-like texture and serve chilled.
Serve with
Serve piping hot. Traditionally a winter-morning breakfast (a warming, energy-rich start to the day), also served as a light dessert. Popular with children and elders because it is easy to digest.
Nutrition
EstimatedPer serving
310 kcal
- Protein
- 8 g
- Carbohydrate
- 27 g
- Fat
- 20 g
The recipe serves 2–3.
Whole recipe
780 kcal
- Protein
- 20 g
- Carbohydrate
- 67 g
- Fat
- 50 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Refrigerate for 1–2 days; reheat gently with a splash of milk.
About this dishCultural note
Cultural note
A comfort dish of Thathai Bhatia households made from simple pantry ingredients.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos