GAVHALE KHEER / गव्हल्याची खीर
INGREDIENTS
1 cup
|
|
Hot Water
|
½ cup
|
Ghee / clarified butter
|
1 tsp
|
Hot Milk
|
1 ½ cup
|
Sugar
|
2 tbsp
|
Kesar / Saffron soaked in 1 tbsp hot milk
|
3 – 4 strands
|
Badam / Almonds roasted and coarsely
pounded
|
4 – 5 nos
|
Salt
|
A pinch
|
METHOD:
1.
Heat ghee, add in the gavhale into it.
2.
Sauté on slow flame till it starts to turn pink.
3.
Add in the water to it. Bring to boil and simmer
till the water is absorbed into the gavhale.
4.
Now add in the hot milk and again simmer for 4 –
5 min. keep on stirring in between.
6.
When the sugar dissolves then add in the kesar
and almonds. Mix and serve hot.
7.
This kheer consistency is to be not too thick
but not runny either. If you put a small teaspoon of the kheer on a flat
surface then it should not spread or split. That’s an ideal consistency.
8.
It is served during festivities or on extremely
special occasions.
9.
Make sure that the liquids you pour in should be
hot, that’s mandatory or the milk might split. Also remember that as the kheer cools down it will get thicker so keep the consistency accordingly.
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