GarvaNu is a kheer from South Gujarat. The secret of making a good GarvaNu is roasting wheat flour on the lowest possible flame till it is pinkish/light brownish. The aroma and flavor given by that roasted flour is amazing. This kheer is not meant to be cloyingly sweet. But you can adjust the amount of jaggery or sugar per your sweet tooth.GarvaNu
Wheat Flour Pudding
Ingredients
1/4 cup whole wheat flour
2 tbsp jaggery grated or brown sugar (or per taste)
2 cardamoms, peeled & crushed
1 cup milk (Skim OK)
Method
1. Add wheat flour to a small nonstick saucepan. Saute on a low flame till nice aroma fills the kitchen. Keep on sauteing till the wheat flour turns pinkish or light brown.
2. Take off the gas. Let it cool down completely. This step is important else the kheer will become a dough!!
3. After the roasted flour is completely cold, add cold milk slowly. Stir with a whisk or a fork so there are no lumps.
4. Keep the saucepan on a low flame. Add jaggery or brown sugar & crushed cardamoms.
5. Keep stirring till the mixture comes to a gentle boil. The consistency of this kheer is like semi-set pudding. So it should neither be too thick like shira not too thin like milk.
6. Take off the gas. Serve warm.
Note -
1. I did not use ghee in the above recipe. But you can roast the wheat flour in 1 tbsp ghee if you like.
2. I added some doodh masala just for taking the picture/photo. It is not really needed!:-D
This goes to Mythreyee's Sweet Series: Rice/Wheat.
9 comments:
You make so much dishes which i am so new, like this one.
Looks yummy.
Roasting the flour is really hard. I always burn some no matter how slow I go! :D
Kheer looks good.
looks interestin,..;-)
I make these a lot..Its been a while now..will make now. Its tempting..
Wow wheat flour kheer!! Sounds interesting and looks delicious.
yummy! this recipe recalled me my mom who used to make in my family and we call it Hareera. nice. thanks.
This is new ...oh I surely love this one! The lovely fragrant roasted aatta is spreading here! Hw good this kheer might b! I had made Golpapdi, the only thing which involved roasting aata!Too good!Tks for sharing!
Happy Cook:
Thanks for your kind words.
Asha:
You are right. That's the key part for getting good result, isn't it?
Thanks.
Priyanka:
Thanks.
Ashwini:
Great. Enjoy!!
Pavithra:
Thanks.
Shaikh:
Hareera is a new name for me. Never heard before. Thanks so much for sharing your family's version.
Purnima:
I love golpapdi too. Atte ka halwa or shira also needs roasting of atta for about an hour which seems like a day!:-D But it tastes delicious. The roasting of atta/wheat flour gives such a wonderful aroma and flavor that you do not need too much sugar. Thanks.
Hey, I think i've had this before, looks familiar, but can't recall. This sure looks good. I never knew aate ka sheera also, before I tried it in temple prasad long back and was wowed by the taste.
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