Sunday, June 12, 2016

Gavhle Kheer (गव्हल्यांची खीर)

Kheer is a very common sweet in Maharashtrian homes. Different types of Kheer are made on both auspicious as well as non-auspicious occasions.

Gavhale (also known as Valvat) means hand made pasta. Kheer from Gavhale (गव्हल्यांची खीर) is made during auspicious and festive occasions. During weddings / thread ceremony five types of kheers are made from five different pastas known as Gavhale (गव्हले), Maaltya (मालत्या), Fanole (फणोले) , Mohor (मोहोर) and Nakhole (नखोले).  This Kheer is also offered to goddess Gauri as Naivedya. 

This delicacy has become rare now a days as process of making Gavhale is very time consuming. 

Servings:  Approx. 3-4 people
Approx. Time:  15 minutes 

1 tspn Ghee
1 cup Gavhale 
3/4 to 1 cup Water
4 cups Full fat Milk
1/2 cup sugar
1/4 tspn Cardamom Powder
1/4 tspn Nutmeg Powder
7-8 Saffron Strings

For Garnishing
Pistachio Flakes
Take full fat Milk and transfer it to a thick bottomed pan. Bring it to boil and reduce it to some extent. 

Then take Ghee in a non stick pan. Heat it on medium flame and add the Gavhale. Stir fry it for a 5-6 minutes or till it turns pink in colour. Thereafter, add a cup of Water and allow it to cook. Gavhle will soak all the water. 

Now add the reduced milk to the pan and bring it to boil. Then add the Sugar and stir. Simmer it for some time. At the end add Cardamom Powder, Nutmeg Powder and Saffron strands. Adjust the sweetness and spice flavors as per personal preference.

Garnish it with Pistachio flakes. Serve hot or chilled.

1. You may substitute Milk and Sugar with condensed milk to make it more rich.
2. A low fat version can be made by substitution of Sugar with Sugar Free and using low fat milk. 
3. Generally nuts like Cashews, Almonds, Pistachios are not added in Kheer. However, you may add if it suits your taste.

Stepwise Pictures

1 comment:

  1. Is this kheera made on manglagauri in shravan and comes from which area? Thanks


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