Maharashtrian Gavachi Kheer Recipe (Whole Cracked Wheat Pudding)
Wheat kheer is a traditional dessert usually made for festive fares in Maharashtra called Gavachi Kheer Recipe. Traditionally the Gavachi kheer is made using whole wheat grains which needs advance preparations like soaking and pounding them. This recipe uses whole cracked wheat (wheat daliya) which does not require these preparations and also cooks faster than the whole wheat berries. Gavachi kheer is flavoured with nutmeg and saffron, you may use cardamom. You can enrich the sweet with nuts and dry fruits of your choice. Jaggery imparts its distinct, earthy sweetness to the kheer and is healthier than refined sugar. Wheat Kheer can be served hot or cold and is a great dessert to celebrate festivities with friends and family.
Here are a few more festive recipes to try
- 1 cup Broken wheat Rava (Dalia/ Godumai Rava)
- 3 tablespoon Ghee
- 2 tablespoon Rice , soaked in water for 30 minutes
- 3/4 - 1 cup Jaggery , grated
- 3 tablespoon Fresh coconut , grated
- 1/4 teaspoon Nutmeg
- pinch Saffron strands
- 2 tablespoon Chironji , or any other nuts of choice
- 2 cups Milk
- Slivered Almonds (Badam) , or pista or cashews, for garnish
How to make Maharashtrian Gavachi Kheer Recipe (Whole Cracked Wheat Pudding)
To begin making Maharashtrian Gavachi Kheer Recipe (Whole Cracked Wheat Pudding), first heat ghee in a saucepan.
Add the chironji and any other nuts.
Sauté for a minute and take out the nuts onto a plate.
In the same pan add daliya. Stir and roast till you get the distinct aroma.
Take it off the heat.
Cool slightly and pressure cook the daliya and rice with 2 1/2-3 cups of water till it becomes soft, about 3 whistles and 10 minutes on sim.
In the saucepan add daliya, coconut and jaggery and heat this mixture till the jaggery dissolves. Add a little water if required.
Add the saffron and nutmeg to the milk.
Add milk and nuts to the kheer and cook for a few minutes.
Serve Maharashtrian Gavachi Kheer Recipe (Whole Cracked Wheat Pudding) hot or cold garnished with slivered nuts.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.