GAVACHI KHEER
Cuisine: Maharashtrian Taste: Sweet
Course: Desserts Category: Veg-
INGREDIENTS
Wheat 250g
Jaggery 250g
Green cardamom powder 114 tsp
Milk 500 ml
Ghee 5tbsp
Cashewnuts (chopped) 1tbsp
Raisins 1tbsp
METHOD
1. Clean wheat, wash 2 to 3 times with peenty of water and then soak over night. Drain them grind into coarse paste.
2. Grate jaggery 1 cup aside.
3. Heat ghee is a thick bottom add ground wheat and on low heat for 10-15 minutes.
4. Add milk cook continuously is required a little water can be added.
5. Add grated jaggery and stir till it gets dissolved.
6. Add green cardamom powder and ½ the quantity of cashewnuts & raisins.
7. Cook until it is thick and consistency.
8. Serve hot or cold garnished with the remaining cashewnuts and raisins.
Cuisine: Maharashtrian Taste: Sweet
Course: Desserts Category: Veg-
INGREDIENTS
Wheat 250g
Jaggery 250g
Green cardamom powder 114 tsp
Milk 500 ml
Ghee 5tbsp
Cashewnuts (chopped) 1tbsp
Raisins 1tbsp
METHOD
1. Clean wheat, wash 2 to 3 times with peenty of water and then soak over night. Drain them grind into coarse paste.
2. Grate jaggery 1 cup aside.
3. Heat ghee is a thick bottom add ground wheat and on low heat for 10-15 minutes.
4. Add milk cook continuously is required a little water can be added.
5. Add grated jaggery and stir till it gets dissolved.
6. Add green cardamom powder and ½ the quantity of cashewnuts & raisins.
7. Cook until it is thick and consistency.
8. Serve hot or cold garnished with the remaining cashewnuts and raisins.
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