Gavachi Kheer

1. 1

   Clean the wheat, wash two to three times with plenty of water and then soak overnight. Drain and then grind into a coarse paste.

2. 2

   Grate the jaggery and set aside.

3. 3

   Heat the ghee in a heavy-based pan, add the ground wheat and cook on a low heat for ten to fifteen minutes.

4. 4

   Add the milk and cook, stirring continuously. If the mixture becomes too dry, add a little water.

5. 5

   Add the grated jaggery and stir until it has dissolved.

6. 6

   Add the green cardamom powder and half the quantity of cashew nuts and raisins.

7. 7

   Cook until the mixture is thick and of pouring consistency.

8. 8

   Serve hot or at room temperature, garnished with the remaining cashew nuts and raisins.

* Per serving · 4 servings · Values may vary.

No additional tips available.