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Meet the Wheat
Godhūmaḥ —
(अथ गोधूमः [गेहूँ] । तस्य नामानि सलक्षणभेदानाह—)
गोधूमः सुमनोऽपि स्यात्त्रिविधः स च कीर्तितः।
महागोधूम इत्याख्यः पश्चादेशात् समागतः॥
मधूली तु ततः किञ्चिदल्पा सा मध्यदेशजा।
निःशूको दीर्घगोधूमः क्वचिन्नन्दीमुखाभिधः॥
Godhūmaḥ and Sumanaḥ are synonymous and is of three types.
1) Mahāgodhuma – which comes from western region.
2) Madhūlī is slightly smaller in size, grown in madhya deśa (Central part of India).
3) Nandīmukha – long variety, having no awn, is called as Nandīmukha in some places.
अथ गोधूमगुणानाह—
गोधूमो मधुरः शीति वातपित्तहरो गुरुः।
कफशुक्रप्रदो बल्यः स्निग्धः सन्धानकृत्सर:
जीवनो बृंहणो वर्ण्यो रुच्यः स्थैर्यकृत्
Godhūma is sweet in taste, cold in potency, pacifies vāta-pitta doṣas, and is guru. It increases kapha doṣa and śukra dhātu, increases strength, unctuous, unites broken bones and is laxative. It is vitalizing, promotes body weight, useful for body complexion and healing of wounds, promotes taste and stability.
अथ मधूलीनन्दीमुखयोगुणानाह—
मधूली शीतला स्निग्धा पित्तघ्नी मधुरा लघुः।
शुक्रला बृंहणी पथ्या तद्वन्नन्दीमुखः स्मृतः
Madhūlī is cold in potency, unctuous, pacifies pitta doṣa, sweet in taste and is laghu. It increases śukra dhātu, promotes body weight, and is wholesome.
Nandīmukha has similar properties.
Synonyms (Etymological Derivation)
Godhūmaḥ – It has a covering on its seed.
Sumanaḥ – It is praised for its qualities.
Madhūlī – It is sweet in taste.
Nandīmukhaḥ – It is sweet in taste.
English Names: Common Wheat, Bread Wheat
Wheat Kheer
Ingredients
1 cup soaked, coarsely ground wheat
2 tablespoons soaked Bengal gram (chana dal)
2 tablespoons soaked rice
½ teaspoon cardamom powder
1 tablespoon sliced almonds
1 cup powdered jaggery
1 litre milk
Method
Soak the wheat overnight and coarsely grind it. Soak the chana dal and rice for 1 hour. Place the ground wheat, soaked chana dal, and soaked rice in a pressure cooker. Add enough water and cook for 3 whistles.
Meanwhile, bring the milk to a boil in a separate pot and let it simmer until it reduces slightly. Add the cooked wheat, chana dal, and rice mixture to the milk and mix well.
Stir in the cardamom powder and sliced almonds. Cook until the kheer thickens slightly. Turn off the heat and allow it to cool until it becomes lukewarm. Once lukewarm, add the powdered jaggery and mix thoroughly.
Your delicious Wheat Kheer is ready. Offer it as Naivedya (a sacred food offering) before serving.
Ayurvedic Benefits
– Wheat is nourishing (Brimhana), strengthening, and supports healthy muscle tissue and stamina.
– Jaggery aids digestion, supports healthy blood, and provides natural energy.
– Milk is considered an excellent Rasayana, promoting vitality, immunity (Ojas), and overall nourishment.
– Chana Dal provides plant-based protein and supports muscle strength and sustained energy.
– Almonds nourish the brain, improve memory, and provide healthy fats.
– Cardamom enhances digestion, reduces heaviness, and balances the richness of milk and jaggery.
This kheer is especially beneficial during cooler seasons, supports healthy weight and strength, and helps balance Vata while gently supporting Pitta when consumed warm and in moderation.
Ayurvedic Note: For best digestion, enjoy this kheer warm and in moderation. Adding jaggery only after the kheer becomes lukewarm is recommended in Ayurveda, as it helps preserve its qualities and reduces the chance of curdling the milk.
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