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Gavhachi Kheer
Gavhachi Kheer

Gavhachi Kheer (Wheat Porridge)

July 19, 2018

Wheat porridge in jaggery, laced with nutmeg, poppy seeds and dry coconut slices | One of the favorites of Northern Khandesh, this is one dessert you can eat guilt-free!

  • Prep: 50 mins
  • Cook: 55 mins
  • 50 mins

    55 mins

    1 hr 45 mins


2 cups wheat

2 cups jaggery

1/4 tbsp dry coconut sliced

1/4 tbsp poppy seeds roasted

1/4 count nutmeg, salt


Soak wheat grains for 10 minutes, then strain off the water

Dehusk the wheat in a food processor at slow speed so the grains don’t break. Keep shuffling grains intermittently.

Tie-up the grains in a muslin cloth for half hour

Spread the grains out to dry for 2-3 hours

Remove any remaining husk by rubbing and winnowing and soak in water for another 2-3 hours

Wash the grains, then add 8 cups water and boil in pressure cooker on high flame. After 4 whistles, simmer on low flame for 10 minutes (Number of whistels may vary depending on the pressure cooker)

Mash the boiled grains until coarse. Do not make a paste. Add some milk if required

Transfer in a vessel. Add granulated jaggery, 4 cups water, poppy seeds, dry coconut and a pinch of salt and bring to boil

Grind nutmeg along with 2 tsp sugar to powder and add to vessel. (Do not boil once nutmeg is added). Turn off the heat and serve.


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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