Thursday, 28 August 2014

GAVHALE KHEER / गव्हल्याची खीर

GAVHALE KHEER / गव्हल्याची खीर 


1 cup
Hot Water
½ cup
Ghee / clarified butter
1 tsp
Hot Milk
1 ½ cup
2 tbsp
Kesar / Saffron soaked in 1 tbsp hot milk
3 – 4 strands
Badam / Almonds roasted and coarsely pounded
4 – 5 nos
A pinch



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.

5.       When the gavhale are cooked then add in the sugar and salt.

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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