Gavhachi Kheer – Marathi Recipe

Instructions

• Take wheat and clean these really good. Remove dirt or pebbles if any.
• Wash wheat 2-3 times with water really good.
• Soak wheat in enough water over night.
• In the morning transfer the wheat into the cooker and add water.
• Keep the water in which we soaked wheat.
• Add water and close the lid. Cook on medium heat until 7-8 whistles.
• If wheat is not cooked first, then cook these again.
• Take the cooked wheat out into a blender jar and blend these coarse.
• You also can beat wheat with masher or ravi.
• Heat up ghee in a pan.
• When ghee is enough hot, add almonds and casher nuts.
• When these begin to turn light golden add raisins and fry until raising puff up really good.
• Add the blended wheat and mix well.
• Cook for about 3-4 minutes.
• When you blend wheat in blender it becomes sticky and sticks all over the blender jar.
• Add wheat cooked water in blender jar and blend it once.
• Add this water into the pan and mix well.
• When it comes together, add gudh and mix well.
• Cook for another 4-5 minutes.
• You can add fresh coconut slices or dry coconut in this kheer.
• As the wheat gets cooked it absorbs water.
• So you can add more if needed to adjust the consistency.
• The kheer thickens up as it cools down.
• Add cardamom powder and mix well.
• Base for kheer is already.
• While serving you can add milk, mix well and serve.
• If you want to serve hot kheer then add hot milk to hot kheer.
• Add a little hot milk at a time and mix.
• As we have added gudh there are a lot of chances that milk may get spoilt.
• Cook for another 4-5 minutes after adding milk and then serve.
• The base for kheer remains good in freeze for about 7-8 days.