Gavhachi kheer is a traditional, authentic Maharashtrian dessert. As the name suggests it is made from cracked wheat. Though a little time consuming recipe, worth a try as the end result is fantastic. This is very healthy as it contains lots of fibre and Iron. You can try this at home and write to me. You also can like, share and subscribe.
- 1 cup Whole wheat
- 3 cups Water
- 4 tsp Ghee / Clarified butter
- 1 tbsp Chopped Almonds
- 1 tbsp Chopped Cashew nuts
- 1 tbsp Raisins
- 1 cup Gudh / Jaggery
- 1/2 tsp Cardamom powder
- Take wheat and clean these really good. Remove dirt or pebbles if any.
- Wash wheat 2-3 times with water really good.
- Soak wheat in enough water over night.
- In the morning transfer the wheat into the cooker and add water.
- Keep the water in which we soaked wheat.
- Add water and close the lid. Cook on medium heat until 7-8 whistles.
- If wheat is not cooked first, then cook these again.
- Take the cooked wheat out into a blender jar and blend these coarse.
- You also can beat wheat with masher or ravi.
- Heat up ghee in a pan.
- When ghee is enough hot, add almonds and casher nuts.
- When these begin to turn light golden add raisins and fry until raising puff up really good.
- Add the blended wheat and mix well.
- Cook for about 3-4 minutes.
- When you blend wheat in blender it becomes sticky and sticks all over the blender jar.
- Add wheat cooked water in blender jar and blend it once.
- Add this water into the pan and mix well.
- When it comes together, add gudh and mix well.
- Cook for another 4-5 minutes.
- You can add fresh coconut slices or dry coconut in this kheer.
- As the wheat gets cooked it absorbs water.
- So you can add more if needed to adjust the consistency.
- The kheer thickens up as it cools down.
- Add cardamom powder and mix well.
- Base for kheer is already.
- While serving you can add milk, mix well and serve.
- If you want to serve hot kheer then add hot milk to hot kheer.
- Add a little hot milk at a time and mix.
- As we have added gudh there are a lot of chances that milk may get spoilt.
- Cook for another 4-5 minutes after adding milk and then serve.
- The base for kheer remains good in freeze for about 7-8 days.
- You can use the water in which we soaked wheat in making kheer or for kneading dough.
- Never cook wheat on high heat as due to high heat whistle come quickly and wheat are not properly cooked.
- If you add raisins together with almonds and cashew nuts these may get over roasted. So add raisins a little later.