Sweets · Mitharaan
Bhaat
Sweet roasted broken wheat
A mitho (sweet) dish of broken wheat ("crust wheat") browned in ghee, simmered in water until tender, then cooked with sugar that caramelises onto the grains and darkens them to chocolate brown, flavoured with tejano. It is served piping hot, at breakfast, lunch or dinner, and as a dinner or heavy-snack combination with Saagbiri.
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.
Method
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In a deep pan over a medium flame, melt the ghee, then add the crust wheat.
Roast the wheat in the ghee for a few minutes, until it turns light brown.
Add water and lower to a low flame so the broken wheat cooks. If the wheat is still not cooked, or the water has evaporated, add more water, but only gradually.
Once the broken wheat is cooked, add the sugar and ½ tsp of the tejano. The sugar caramelises as it cooks and is taken up by the wheat, and the colour moves from light brown to chocolate brown. Keep cooking until the grains have absorbed all the caramelised sugar.
Serve piping hot, garnished with the remaining ½ tsp tejano.
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
Add the water gradually (step 3).
Serve with
Breakfast: with roasted pappad. Lunch/dinner: as an accompaniment or sweet dish. Bhaat with Saagbiri is a very popular combination for dinner and as a heavy snack.
Recipes mentioned here
Nutrition
EstimatedPer serving
320 kcal
- Protein
- 4 g
- Carbohydrate
- 73 g
- Fat
- 3 g
We estimate about 6 servings from the weight of the dish.
Whole recipe
1,910 kcal
- Protein
- 22 g
- Carbohydrate
- 436 g
- Fat
- 18 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
Key points
Roast the wheat for a few minutes, until light brown, then cook it on a low flame, adding water only a little at a time. After the sugar goes in, keep cooking until it has caramelised, the wheat has taken it all up and the colour is chocolate brown.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos