Monday, August 8, 2011
As I mentioned here, "Gavhale" can be considered as Indian Orzo pasta. They are shaped as Basmati grains and dried under sun. Later, these gavhales are used to make kheer or sweet bhaat.
Indian Orzo Pudding
1 cup Gavhale
2 tsp pure ghee/clarified butter/toop
31/2 - 4 cups milk
1/2 - 3/4 cup sugar
4-5 green cardamoms, peeled & crushed
A pinch of nutmeg powder
few strands of saffron
2 tbsp almond slivers
1. Melt ghee/toop/clarified butter in a heavy bottomed saucepan. Add Gavhale and roast on low heat till they are pinkish. Please pay attention so they are not burnt.
2. Now add milk and bring to boil on medium flame.
3. As it boils, add sugar & almond slivers. Simmer. Make sure that gavhale are cooked by pressing one with a spoon or between your fingers. They should be soft.
4. Add cardamoms, nutmeg powders and saffron strands.
5. Serve warm.
1. Take utmost care not to overcook gavhale. They should not be burnt while roasting.
2. If you like your puddings extremely sweet, use 1 cup sugar for 1 cup gavhale.
3. For getting the maximum saffron flavor, place few strands of saffron on a spoon. Hold it over a gas flame for few seconds. Place it in a ramekin. Add spoonful of warm milk. Mix together and add it to the simmering kheer.
4. Use full fat milk for richer flavor and taste.