Maharashtrian Gavachi Kheer/ Whole Wheat Payasam

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Some posts can be tinged with some sadness. Just like this one – due to lagging response, Divya has decided to call off her once-successful South North Challenge and this month happens to be the last challenge.I am sure she must have a hard time taking this decision, as this has been her baby ever since she has had her blog and I have seen some active participation, which is one of the reasons I became a part of this group. However, off late, the response has not been very enthusiastic. I would not say that I was regular with my challenges. I have already mentioned during previous SNPinC posts that the importance given more for sweets have kind of made me wary of participating, not because I don’t love sweets – then there would be no justice to my blog name! – but the calories in North Indian sweets have always made me really worried. Yet, I would wait eagerly for the monthly challenges to see what was on challenge and try my level best to participate.

 

For the last challenge, both teams selected sweets – Manjula with Maharashtrian Gavachi Kheer and Sandhya with Badam Halwa. The time I saw the challenge, I had intended to participate, despite my travelling plans and tight schedules. Since it was not much of a work, I made the kheer as dessert for lunch over the weekend and we absolutely loved it. Very similar to our Gothambu payasam, with just some variation in the procedure, the end result is a thick creamy payasam, which can be enjoyed without feeling guilty!

 

 

 

 

 

 

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Maharashtrian Gavachi Kheer/ Whole Wheat Payasam

Course Dessert
Cuisine Indian
Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Servings 4
Author Rafeeda

Ingredients

  • 1/4 cup whole wheat
  • 2 tbsp basmati rice
  • 1 tbsp ghee
  • 5 cashew nuts split
  • 8-10 raisins
  • 3 cups low fat milk
  • A pinch of cardamom
  • 1/4 cup grated jaggery add more for sweetness

Instructions

  • Wash the whole wheat well and soak it overnight or for around 8 hours. Drain and grind into a coarse paste adding very little water.
  • Wash and soak the rice for 15 minutes.
  • In a pressure cooker, heat ghee. Fry the cashews briefly and then the raisins till puffed.
  • Add the ground wheat paste and saute till a lovely aroma comes.
  • Add the drained rice and saute for a couple of minutes.
  • Now add the milk and the cardamom and give a good mix.
  • Close the pressure cooker and cook on medium flame till one whistle. Reduce to minimum and cook for another 10 minutes. Switch off and allow the pressure to go by itself.
  • Open the lid and add in the jaggery. The jaggery will melt in the heat of the kheer.
  • Do not cook this again as the jaggery will cause the milk to curdle.
  • Serve warm or cold - both taste equally good!

Notes

As the kheer sits, it tends to thicken. Add warm milk or water to loosen it up and serve.
If you forget to soak the whole wheat overnight, then soak it in really hot water, in a bowl with a tight lid for around 3 hours. This method would work for all peas that needs soaking before cooking.

Join the Conversation

  1. Looks very delicious.. Gavachi kheer is one of my favorite kheer..

    1. Thank you so much Gloria…

  2. delicious kheer and pass me that and you are true this is a sad call off for the event

    1. Thank you so much Ramya…

  3. the kheer looks so delicious!

    1. Thank you so much Priya…

  4. Kheer loookss so yum!!

    1. Thank you so much Ree…

  5. I love it. Need to try with broken wheat because I see the awesomeness.

    1. With broken wheat, it wouldn't give the same richness and flavor, Nava, that I can bet… the taste of whole wheat ground is just different… thanks a lot dear…

  6. looks delicious and simple preparation….pakshe nammala gothamba payasathinde taduhu ethumo???

    1. Evide gothambu arachu cherkunathu kondum varukunathu kondum athinte oru vyathyasamundu… thanks a lot chechi…

  7. looks perfectly made,yummy one dear πŸ™‚

    1. Thank you so much Julie… πŸ™‚

  8. lovely kheer dear.. tell me one thing raffy .. is payasam called kheer in hindi ? whats the difference ? and okra is bhindi right?

    1. Yes, payasam is kheer in hindi, and okra is definitely bhindi! Thanks a lot Monu…

  9. My moms signature dish…… Looks delicious and perfectly made!!

    1. Thank you so much Sony…

  10. me 2 love sweets but they scare me with their calories more than their sweetness :(….ineem vannam vekkan onnum illa lol …payasam luks like a prathaman…kollam !!:)

    1. Ellavarkum vannam thanneya prashnam, Manjusha… thanks a lot… πŸ™‚

    1. Thank you so much Babi…

  11. Delicious kheer. Love to finish the whole glass in one slurp.

    1. Thank you so much Eliza…

  12. Adipoli payasam…yummy…

    1. Thank you so much Resna…

  13. Kheer looks delicious.

    1. Thank you so much Sona…

  14. When I saw the ingredients I was also thinking looks like godambu and ari payasam.
    Kheer looks yum.

    1. Thanks a lot Meena…

    1. Thank you so much Shama…

  15. watched this recipe in few more other spaces too.sounds great.

    1. Thank you so much Usha…

  16. I love wheat payasam and the Maharashtrian version looks close to our wheat payasam.

    1. Thank you so much Shibi…

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