Traditional Maharashtrian Recipe Gavhale

Traditional Maharashtrian Recipe Gavhale

Gavhale is a traditional Maharashtrian recipe. This is almost 600 years old recipe. Gavhale are used to make kheer from ancient times. People make gavlyanchi kheer on happy and auspicious occasions like festivals and marriage or thread ceremony. They are mentioned in lot many old books. It is a must recipe in few naivedya thalis. We already have seen gavhale, maltya and nakhulya recipe and also Botvyanchi kheer recipe. This is yet another addition to the list. You can try this recipe at home and drop a comment for me.

This is a skillful work. You can ask your children for help to make these gavhale in summer holidays. I am sure they will enjoy. You can call them hand rolled Indian pasta. The kheer made using these gavhale tastes just awesome. There is a tradition to make gavhale before the marriage on a girl and pack them with her when she goes with her groom. Do you want to know more? Let’s start…

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Some Interesting facts about Traditional Maharashtrian Recipe Gavhale :-

This is an age old recipe. It is mentioned in the books those are around 600-700 years old. These are main ingredient of “Kshiri” means kheer of that time. As these were made on special occasions, making gavhale was itself a special occasion. The senior or responsible lady of the house sent special invitations for making gavhale. Now a days due to lack of time we use store bought gavhale. Still in some house holds grannies make it for their grandsons and granddaughters. Rolling out gavhale is a good exercise for your fingers!!

Traditional Maharashtrian Recipe Gavhale

Print Recipe

Serves: 3 People Preparation Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

• 1/4 cup fine Rava / Semolina
• Milk as needed

Instructions

Step 1: Add milk into rava and mix well.

Step 2: Knead soft dough from it.

Step 3: Cover and rest the dough for at least 10-15 minutes.

Step 4: Take small portion from the dough and keep the leftover dough covered.

Step 5: Make the dough ball smooth and even and roll out as thin roll as possible by rolling it in your palms.

Step 6: Roll the thin roll between your fingers of one hand and break that small portion with the help of the pinch of another hand to make gavhale.

Step 7: After breaking the roll, twist it in your fingers to give that perfect gavhale shape.

Step 8: Dry the gavhale well in shadow.

Step 9: Store them in an airtight container when they dry out completely. 

Notes

• Make sure to keep the leftover dough covered.
• Make sure you dry them in shadow.
• You can store gavhale over a year.

Recipe Video

Servings

This is a traditional Maharashtrian recipe. You can find them in the books those are around 600-700 years old. It is a must recipe for festive and happy occasions. You can make kheer using these gavhale.