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)
Milk or water