Wheat Milk Recipe – Rosewater & Nut Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Wheat Milk Recipe – Rosewater & Nut Indian Dessert

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a creamy, dreamy Indian dessert called Wheat Milk (sometimes called godhumai paal). It’s a bit of a labor of love, but trust me, the result is so worth it. I first made this for a family gathering and it was a huge hit – everyone kept asking for the recipe! It’s subtly sweet, wonderfully fragrant, and just melts in your mouth. Let’s get started, shall we?

Why You’ll Love This Recipe

This Wheat Milk isn’t your typical Indian sweet. It’s comforting, subtly flavored, and surprisingly light. It’s a beautiful dessert to serve on special occasions, or honestly, just when you need a little something to brighten your day. Plus, it’s a fantastic way to use whole wheat and enjoy a dessert that feels a little bit nourishing.

Ingredients

Here’s what you’ll need to make this delicious Wheat Milk:

• ¼ cup wheat (whole/broken/harees) – about 50g
• 2 cups milk – 480ml
• ½ cup sugar – 100g (adjust to your sweetness preference!)
• Pinch of salt
• ½ tbsp rose water – 7.5ml
• Handful of cashew nuts and raisins – about 30-40g

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Wheat Varieties (Whole, Broken, Harees – explaining differences)

You can use different types of wheat for this recipe.
* Whole wheat will give a slightly coarser texture.
* Broken wheat (rava/sooji) cooks faster and results in a smoother milk.
* Harees wheat is specially processed for a very fine texture and is traditionally used for this dessert – it’s my personal favorite! It’s a bit harder to find, but worth the effort if you can source it.

Milk Options (Full Fat, Toned, Plant-Based)

Full-fat milk will give you the richest, creamiest result. Toned milk works well too, but the texture won’t be quite as luxurious. And for my vegan friends, don’t worry – I’ll share plant-based milk substitutions later!

Rosewater Quality & Flavor Profile

Rosewater can vary a lot in quality. Look for a good quality rosewater that smells fragrant and floral, not artificial or soapy. A little goes a long way, so start with the ½ tbsp and add more to taste.

Cashew & Raisin Selection – Regional Preferences

I love using a mix of cashews and golden raisins, but feel free to experiment! Some people prefer almonds or pistachios. In some regions of India, they even add a touch of chopped dates for extra sweetness and texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the wheat in water overnight, or for at least 6 hours. This is crucial for softening the wheat and getting that smooth texture.
2. Drain the soaked wheat and blend it with 2 cups of water until it’s completely smooth. A high-speed blender works best here.
3. Now, strain the mixture through a fine sieve into a heavy-bottomed saucepan. Press down on the solids to extract as much liquid as possible. We want all that goodness! Discard the residue.
4. Let the strained liquid rest undisturbed for about 3 hours. You’ll notice the wheat settles at the bottom. Carefully pour off the clear water on top, leaving the settled wheat milk behind. This step is important for concentrating the flavor.
5. Add the milk, sugar, and a pinch of salt to the wheat milk. Place the saucepan over high heat and stir constantly for the first 5 minutes. This prevents it from sticking and burning.
6. Reduce the heat to medium and continue stirring for another 15 minutes, or until the mixture thickens to a lovely custard-like consistency. Patience is key here!
7. Once it’s thickened, stir in the cashews, raisins, and rosewater. Give it a good mix and remove from the heat.
8. Pour the Wheat Milk into serving bowls, cover with cling film (pressing it directly onto the surface to prevent a skin from forming), and let it cool at room temperature until it’s set – about 1-2 hours.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Consistency

The Wheat Milk should be thick enough to coat the back of a spoon. If it’s too thin, continue cooking for a few more minutes, stirring constantly. If it’s too thick, add a splash of milk.

Preventing Sticking & Burning

Seriously, stir constantly! Especially in the beginning. A heavy-bottomed saucepan is also your friend here.

Maximizing Wheat Milk Extraction

Don’t be shy about pressing down on the wheat pulp when straining. You want to get every last drop of that delicious milk.

Adjusting Sweetness Levels

I like my desserts on the milder side, but feel free to adjust the sugar to your liking. You can always add more, but you can’t take it away!

Variations

Want to switch things up? Here are a few ideas:

Vegan Wheat Milk (Plant-Based Milk Substitutions)

Use almond milk, soy milk, or oat milk instead of dairy milk. Almond milk will give a slightly nutty flavor, while oat milk will create a creamier texture.

Gluten-Free Considerations (Wheat Alternatives)

While traditionally made with wheat, you can experiment with using rice flour or almond flour for a gluten-free version. The texture will be different, but still delicious!

Spice Level (Cardamom, Saffron Infusion)

Add a pinch of cardamom powder or a few strands of saffron to the milk while cooking for a warm, aromatic flavor. My grandmother always added a tiny bit of nutmeg – it’s lovely!

Festival Adaptations (Holi, Diwali – adding festive touches)

During Holi, you can add a few drops of food coloring to make it a vibrant pink or green. For Diwali, garnish with chopped pistachios and silver leaf (vark) for a touch of elegance.

Serving Suggestions

Serve the Wheat Milk chilled, garnished with a few extra cashews and raisins. It’s delicious on its own, or you can pair it with a scoop of vanilla ice cream or a sprinkle of chopped nuts.

Storage Instructions

Store leftover Wheat Milk in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon chilling, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

What is Harees wheat and where can I find it?

Harees wheat is a special type of wheat that’s processed to have a very fine texture. You can find it at Indian grocery stores, or online.

Can I use a different type of nut instead of cashews?

Absolutely! Almonds, pistachios, or walnuts would all be delicious.

How can I tell when the wheat milk has reached the right consistency?

It should be thick enough to coat the back of a spoon. When you run your finger through it, the line should hold for a moment.

Can this be made ahead of time?

Yes! You can make it a day or two in advance. The flavors actually develop even more as it sits.

What is the significance of rosewater in this dessert?

Rosewater adds a beautiful floral aroma and flavor that’s very traditional in Indian desserts. It’s believed to have cooling properties as well.

Is it possible to make a sugar-free version of this recipe?

Yes, you can use a sugar substitute like stevia or erythritol. Adjust the amount according to the package instructions.

Enjoy making this Wheat Milk! I hope it brings you as much joy as it brings me. Let me know in the comments if you try it, and how it turns out!