Gavachi Kheer

To Serve: 4 – 6


  • 1 cup Cracked wheat or Daliya
  • 1 tablespoon Basmati Rice
  • 3 cups Verka Full Cream Milk
  • ¾ cup Shakar or Jaggery powder
  • 4 tablespoon Verka Ghee
  • ¼ teaspoon Rock salt
  • 8 Almonds
  • 8 – 10 Raisins
  • 1 ½ teaspoon Ginger powder
  • 2 tablespoon small pieces of dried Coconut


  • Wash wheat and rice together and soak for 40 – 45 minutes. Drain and take them in a thick bottom pot, 1cup water, and Verka milk, stir to mix. Place on medium heat and bring to boil. Reduce heat to low, cover and let it cook for 20 – 25 minutes.
  • Now add washed raisins, slivers of almonds (reserve some for garnish) and a pinch of salt, stir well, cover and continue cooking. Regularly keep stirring while simmering.
  • Let it simmer for 12 – 15 minutes or until cracked wheat is tender and well cooked.
  • Now add shakar, stir and let it melts completely. Add ginger powder and dried coconut pieces, stir and mix them well.
  • Stir in ghee until it mixes well. Let it simmer for 2 – 3 minutes or until attaining Kheer consistency. If it is too thick adjust consistency with few spoons of hot milk. If it is thin then simmer for a few minutes.
  • Place in individual cup or bowls, garnish with almond slivers. Top it with a ¼ teaspoon of Verks ghee.

Inspiration of Gavachi Kheer from Maharashtra.