Gavhalyachi Kheer. Its a ancient Maharashtrian delicacy. Gavhale are tiny handrolled bits.
They look like rice grains , but are made using rawa and maida. I was sent these by my Aunt's
daughter in laws family from Belgaum. They make these and vermicelli by hand for personal use.
I love the effort and the love with which they make and send them.So in short its a labour of love.
The preparation of the kheer is
1/4 cup gavhale ,
2 cups milk ,
1 tblsp pure ghee,
2 tblsp sugar ,
a large pinch powdered cardamom,
2 tsp finely chopped nuts.
Roast the gavhale in the ghee on a low flame till pinkish in colour.
Add the cardamom powder and hot milk. On low flame cook till the gavhale absorb the milk .
Add sugar and further cook for a couple of minutes till the kheer is well cooked.
Garnish with finely chopped nuts. Can be enjoyed cold or hot. On its own or with Puris/ parathas.
They look like rice grains , but are made using rawa and maida. I was sent these by my Aunt's
daughter in laws family from Belgaum. They make these and vermicelli by hand for personal use.
I love the effort and the love with which they make and send them.So in short its a labour of love.
The preparation of the kheer is
1/4 cup gavhale ,
2 cups milk ,
1 tblsp pure ghee,
2 tblsp sugar ,
a large pinch powdered cardamom,
2 tsp finely chopped nuts.
Roast the gavhale in the ghee on a low flame till pinkish in colour.
Add the cardamom powder and hot milk. On low flame cook till the gavhale absorb the milk .
Add sugar and further cook for a couple of minutes till the kheer is well cooked.
Garnish with finely chopped nuts. Can be enjoyed cold or hot. On its own or with Puris/ parathas.
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| Gavhale |
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| Gavhale texture after cooking.
Amarendra has kindly permitted me to use his recipe to make the gavhale.
It is indeed a dying skill and some of us are lucky to have had a chance
to sample this delicacy and continue to enjoy it because of the benovelance of some lovely ladies.
Ingredients :
1/2 cup fine semolina or rawa
1/2 cup maida / flour
1 tsp desi ghee/ brown butter
a pinch of salt
milk
Method: Mix the semolina , salt and flour in a bowl. Add in ghee. using a little milk at a time , knead into a hard dough. Cover with a damp cloth and leave for 2-3 hours. Knead it once Break off a small ball at a time and start rolling it into a long thin roll. As you roll ,
it should start getting a thick twine like shape. At that point start pinching and breaking
off small pieces like long grain rice. Leave in a draughty place to dry. ( Amarendra suggests that you do not dry it under the sun as it could get an unpleasant smell) Once dry and hard , store in the refrigerator untill needed.
Credit for recipe for making Gavhale : Amarendra at http://amusrecipes.blogspot.in/2009/08/gavhle.html#.WCXbWS197IU
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