Maharashtrian-Style Khapli Wheat Kheer, AKA

Gavhachi Kheer

With A Twist

Maharashtraian-style khapli wheat kheer is a modern-day adaptation of a traditional recipe. The kheer, known regionally as gavhachi kheer, is usually prepared with whole wheat grains (soaked overnight and pounded before cooking) or whole cracked wheat (wheat daliya, which does not need soaking). This recipe uses Aashirvaad Chakki Khapli Atta for a quicker, smoother, pudding-style result. Since it uses the atta and not the grains, no overnight soaking or pounding is required. Gavhachi kheer is commonly prepared during religious festivals or in winters. Traditional recipe calls for the wheat to be pressure-cooked, but with khapli wheat atta, the focus is on letting the mix simmer and thicken. However, the atta is first ghee-roasted to build an aromatic, nutty base. It’s a nutritious pudding, rich in iron and fibre. The addition of khapli wheat boosts the nutritional composition as khapli atta is a nutrient-dense, low-sugar, and high-protein flour. The kheer is made with easily available ingredients and thus can be recreated at home with ease. Every element has a special role to play – the khapli wheat forms the base, the milk adds body, the cardamom and nutmeg provide an aromatic finish to the dish, while the ghee-fried nuts add crunch.