Wednesday, 8 August 2012


Gavhale are really special. They are more like hand rolled Indian pasta which is used to make Gavhlyachi Kheer or Gavhale Bhaat. They are made by turning a small thread like dough between your thumb and index finger to resemble grains of Basmati rice. Even though it is quiet a tedious process in rolling them out its worth the effort.

Gavhale Kheer is very common in many an auspicious Maharashtrian events. In the olden times making these Gavahale would be an occasion in itself. Verbal invitations would be send out to all the womenfolk in the village, they would then make sure they finish all their household chores as soon as possible and land up in the invited house to roll out these hand pastas. Every women would pitch in a little bit to make them. Along with it what would follow is fun, laughter and gossip. Since the process is so time consuming, its use was limited to Festivities and wedding functions.

Of what my mother tells me there are 5 ways or methods of rolling them, out of which Gavhale is one and the others being  Maltya, Nakhavlya, Fanolya and Mohol. The recipe of Gavhale is shared here and the others will follow soon.



Puli  rawa (very fine semolina)      
Med. Rawa (semolina)
Gavhache peeth (wheat flour)
4 tbsp
3 tbsp
1 tbsp
Milk or water
As req.

1.       To the puli rawa add milk little at a time and make stiff dough.
2.       In case you cannot find puli rava which is very bareek or fine then use a combination of rawa and gavhache peeth.
3.       Adding milk enhances the flavor.  Keep this dough covered for around 2 hours.
4.       Now run this through a blender to ensure that the dough is well mixed and smooth & fine in texture.
5.       Hold a small piece of dough in your left hand and roll it in the shape of a sharpened pointed pencil & with your right hand roll a very little portion of dough between your thumb and index finger to resemble the shape like basmati rice. Keep the remaining dough covered or it will dry out.
6.       Spread a clean & dry sheet of plastic and let the gavhale fall naturally on the sheet as you roll them.
7.       Let them dry in shade, then keep in airtight container and use as and when required in making GAVHALYACHI KHEER or GAVHALE BHAAT.