Wheat Kheer Premix
Gavhachi Kheer
‘ Gavhachi kheer’ is a traditional dessert from some regions of MAHARASHTRA & also from some regions of KARANATAKA where it is called as ‘HUGGI’. Basically it is a’ WHEAT KHEER’ which is made by using wheat grains ,jaggery ,ghee ,dried ginger powder ,nutmeg powder & some nuts.In some recipies fresh coconut meat is also used to increase its richness & flavour.This creamy & flavpurful pudding is a popular dish often prepared for festivals & special ocassions such as ‘Pithori’ , Amavasya during holy month of shravan .
Premix
Premix is mixture of ingredients designed to simplify the preparation of particular dish. Mainly premixes are shortcuts which saves our time & efforts in kitchen by eliminating the need to measure & combining process of various ingredients while cooking that particular dish.
INTRODUCTION
So ,I am miss.Dnyaneshwari Sampat Warule working on the premix of Gavhachi Kheer at ‘VIGYAN ASHRAM , Pabal’ under the guidance of Dr.Arun Dixit sir for Mrs.Tushar Kukreja the third generation enterprenure & owner of ‘NAVARANG TEA’ brand & firm.
12 Aug 2025 , Tuesday
Discussed with Dixit sir about traditional method.
1 st Trial with regular traditional way under guidance of Aditya Dudhane . Put for drying in electrical dryer.It took 15-16 hrs for drying.
13 Aug 2025 , Thursday
Rehydrated the dried premix.
conclusion : tastes good,but time taken is too long for drying & wasnt dried properly.
14 Aug 2025 , Wednesday
Trial with water & milk separately
1.With Water :
50 gm daliya soaked in water for 5 mins
After wt =82 gm
Absorbtion rate =22/50 x100 =44 % for 5 mins
cooked in 400 ml water
Time taken =10-12 mins
Ingredients added=cardamon powder 1 pinch,fennel powder 3 pinch ,nutmeg powder
Wt after cooking=290 gm
2.With Milk :
same procedure as above
but instead of 400 ml water ,used 200 ml water +200 ml milk.
time taken for proper cooking= 20-21 mins
WAC=404 gm
Both mixtures put for drying.
15 Aug 2025 , Friday
Removed the dried mixtures,ground the both separately & weighed .
- Water based : WA Drying=48 gm , WA Cooking=290
- LOSS ON DRYING =(290-48)/290 X 100 = 83.44 %
- Milk based : WA Drying=76 gm , WA Cooking=404 gm
- LOSS ON DRYING=(404-76)/404 X 100 =81.18 %
cooked both premix in water
20 gm in 225 ml water for each with sugar (13 gm)
water based took 12 mins
milk based took 7 mins ( passed by dixit sir)
16 Aug 2025 , Saturday
Trial of milk based premix for drying.
PROCEDURE : 150 gm daliya soaked in water for 7 mins
1.WA SOAKING : 250 gm
Rate of soaking=100/150 x 100=66 % for 7 mis
cooked in 625 ml water + 675 ml milk , time taken = 28 mins
Wt before cooking = 1435 gm
LOSS while Cooking = (1435 – 1120)= 315 gm
Put for drying.
17 Aug 2025 , Sunday
Removed the premix from dryer,ground it & WEIGHED
WAD=202 gm
WAC=1120 gm
LOD=(1120-202)/1120 X 100 =81.96 %
PREMIX Cooking (Rehydration)
20 gm premix +10 gm jaggery in 225 ml boiling water.
conclusion : wheat grains cooked properly,but milk get spoiled ( coagulation) due to addition of jaggery ( results are different with sugar as it doesnt get coagualated.
18 Aug 2025 , Monday
Trial with jaggery & sugar(Rehydration)
1.premix 20 gm + jaggery 12 gm in 225 ml boiling water
Result : milk get coagulated.
2.premix 20 gm + sugar 12 gm in 225 ml boiling water
Result : good , no coagulation.
3. premix 20 gm in boiling water after cooking turned off the flame & then added jaggery(10)
Result : no coagulation is observed,test was ok.
| Names | FB for sugar added | FB for jaggery added |
| Dr. Dixit sir | ok | better than sugar |
| Abhijit sir | better than jaggery | less sweet |
| kulkarni sir | cooked well | not well cooked |
| Prasad sir | ok | preferable than sugar added |
| Akshay | ok | less sweet |
19 Aug 2025 , Tuesday
Discussed with Dixit sir ,he told to add fresh coconut in premix & cook in pressure cooker
Application : 100 gm daliya soaked for 7 mins ,then poured in pressure cooker with 300 ml water +50 gm fresh coconut (grined)
cooked on low flame upto 2 wistles
Time taken = 7 mins
then opened the cooker & added milk 250 ml+250 ml water+125 ml coconut milk & again cooked for 5-6 mins
WAC=892 gm
put for drying = 760 gm
20 Aug 2025 , wednesday
Removed the coconut added premix from dryer,ground it & weighed
WAD=118 gm
WAC=760 gm
LOD=642/760 x 100= 84.47 %
22 Aug 2025 , Friday
Attended 2 guest at food lab.
23 Aug 2025
Rehydration trial of coconut based premix
*20 gm premix in 125 ml water for 8 mins.
Feedback
| sr.no. | Name | feedback |
| 1 | Dr.Dixit sir | 90 % done, just feels overcooked |
| 2 | Aditya Joshi | tastes like home made , just missing some fragrance |
| 3 | Akshay | Good |
| 4 | Archana Mam | tastes like homema |
24 Aug 2025
1.Dehydration trial with addition of grated coconut .
*Procedure :
100 gm daliya wash it & add 200 ml water for soaking for 5 min.after 5 min drain the water in glass(dont throw it, later in process add with water)
wt after soaking = 166 gm
i.e. 66 % absorbtion rate in 5 mins
i.e. 66 % absorbtion rate in 5 mins
Take 350 ml water( drained + normal water) in cooker pour that soaked daliya in it,close the cap and cook on medium flame upto 2 whistles.Then remove the cap add 400 ml of milk ,cook the mixture openly with stirring for 5-6 mins
wt after cooking= 830 gm
wt putted for drying=660 gm
spread on drying tray & put for drying in electric dryer.
2.Rehydration trial in 50 % milk & 50 % water.
125 ml milk + 125 ml water +20 gm coconut added premix +15 gm jaggery after cooking the premix.
#Result : no coagulation,texture viscous,time taken=10 mins.
Feedback
| SR. NO. | NAMES | RATING AS PER 9 POINT HEADONIC SCALE |
| 1 | Dixit sir | 9 |
| 2 | Priyanka mam | 8.5 |
| 3 | Saurabh | 7 |
| 4 | Reshma mam | 8 |
| 5 | Pavan | 9 |
25 AUG 2025,Monday
Removed the drying trays from dryer , then ground the obtained product by using mortar & pestle & weighed it.
Time taken for drying=10-11 hr
WAD = 130 gm
LOD = 660-130/660 X100= 80.30 %
Rehydration trial .
20 gm premix in 200 ml boiling water & cook for 14 mins. Add jaggery after cooking.
FEEDBACK
| NAMES | TASTE | COLOUR & ODOUR | TEXTURE |
| Dixit sir | 9 | 8 | 7.5 |
| Kulkarni sir | 8 | 7 | 7 |
| Ranjit sir | 7 | 8 | 8 |
| Prasad sir | 9 | 8 | 8 |
| Abhijit sir | 8 | 8 | 7 |
| Reshma mam | 9 | 8.5 | 8 |
26 AUG 2025,Tuesday
Discussed with Dixit sir, he told about “premix of Satynarayanacha Prasad”
Also to reduced the water quantity while making the Gavhachi khir.
Application :
100 gm daliya-soaked in milk for 5 min
WAS=160 gm i.e.= 60 % absorbtion rate.
400 ml milk poured in cooker + 100 ml water+ 40 gm grated coconut + soaked daliya.
cooked up to 2 whistles ,time taken 8 mins
wt before cooking = 690 gm
wt after cooking = 620 gm
putted for drying
Observation: the mixture made after cooking is highly viscous, containing less moisture level compared to previous mixture made for drying.
27 AUG 2025,Wednesday.
Removed tray from dryer , ground the obtained product in mortar & pestle.
Time taken for drying =6-7 hr
WAD= 174 gm
LOD =620-174/620 X100 = 71.93 %
CONCLUSION :
Drying period is less compare to previous mixtures made for drying.
Rehydration trial
20 gm premix in 225 ml boiling water & cooked for 12-13 mins
jaggery added after cooking = 14 gm
FEEDBACK
| NAMES | TASTE | COLOUR | ODOUR | TEXTURE |
| Dixit sir | 9 | 8 | 8 | 9 |
| Ranjit sir | 8 | 8 | 8.5 | 9 |
| Reshma mam | 9 | 8.5 | 8 | 9 |
| Saurabh | 7.5 | 9 | 8 | 8 |
2 SEPT 2025,TUESDAY
Checking of previous premixes that they are in good condition or not.
5 SEPT 2025,FRIDAY
Discussion with Dixit sir , he told to make 25 packets of GAVHACHI KHIR PREMIX.(50 gm each)
APPLICATION:
Material required:
Wheat Daliya(cracked wheat): 800 gm
Milk: 3.2 ltr
Grated coconut: 320 gm
Fennel & Sunth powder: 12 gm
PROCEDURE:
- Cleaning-check the daliya remove the small pieces of rocks if there.
- Soaking-wash the daliya thoroughly & keep for soaking in 500 ml of milk for 7-10 min.
- Draining-drain out the milk from daliya in a vessel ,dont throw the milk.
- Cooking-take a cooker add 3.2 ltr of pre boiled milk in it , add that soaked daliya & 320 gm of grated coconut , stir it well, put the cap & cooked up to 2 whistles on medium flame.
- After 2 whistles turn off the flame wait a while then remove the air by pushing the whistle up , check the daliya that it is cooked properly or not ; if not then cook again for a while
- Addition of fennel & sunth powder 12 gm.
- Drying-grease the drying the trays with ghee & spred the cooked mixture on it ,then put the trays in a electric tray dryer on 58 degree celcious temperature.
Wt After cooking = 4.805 gm
6 SEPT 2025, SATURDAY
Removed the dried mixture from dryer , checked it for total moisture removal,
OBSERVATION: Not dried properly.
So , again putted for drying.
7 SEPT 2025, SUNDAY
Removed the dried mixture , it was properly dried; weighed it .
Grind it in a mixture at pulse mode not finely.
WAD = 1.362 gm
WAC = 4.805 gm
LOD= 4805-1362/4805 X 100 = 71.65 %
11SEPT 2025
packing of 25 packets
12 for Tushar Kukreja
2 for Dixit sir
Remaining for selling
15 SEPT 2025
Discussion with Dixit sir about again grinding of big pieces remained at 1 st grinding.
Grinding & Rehydratyion trial:
50 gm slightly ground premix added in 310 ml boiling water.
Time taken = 13-15 min.
24 gm jaggery powder added after cooking.
IMPRESSION:
No coagulation is observed when jaggery is added after process.
RERHYDRATION:
FEEDBACK ( as per 9 headonic scale)
| NAME | TASTE | ODOUR | TEXTURE | COLOUR |
| 1)Dixit sir | 9 | 8 | 8 | 9 |
| 2)Swati Mam | 9 | 9 | 8 | 8 |
| 3)Saurabh | 8 | 9 | 7 | 8 |
| 4)Rahul sir | 9 | 9 | 9 | 9 |
| 5)Jadhav sir | 9 | 8 | 8 | 9 |
| 6)Reshma Mam | 9 | 9 | 9 | 9 |
| 7)Aditya Joshi | 9 | 8 | 8 | 9 |
| 8)Sujay Desai | 8 | 8 | 8 | 8 |
16 SEPT 2025
10 Packets send to TUSHAR KUKREJA SIR by post parcel.
8 SEPT 2025
Production of 2.5 – 3 kg premix for exhibition in pune.
Started the procedure.
Cooked the wheat daliya in milk with grated coconut.
putted for drying.
9 SEPT 2025
Removed the dried mass from dryer.
Grinding & packaging of wheat khir premix.
Editing of label with Sujay Desai.
10 SEPT 2025
Labelling of wheat khir premix pouches.
Packed for exhibition.
11 SEPT 2025
CONCLUSION: Protocol for preparing instant wheat khir premix is set.
8 OCT 2025
Production of 2.5 kg premix of wheat khir
Ingredients
- Daliya- 1750 gm
- Grated coconut – 700 gm
- Milk- 7 ltr
- Fennel & Sunth powder- 16 gm
Procedure
Cleaning and Grading-
Clean wheat daliya by sieving and handpicking to remove dirt, stones, and impurities.Grade the daliya to ensure uniform size for consistent cooking.
Soaking-
Soak the daliya in milk briefly to soften, especially if making an instant premix.Alternatively, use fine daliya to reduce cooking time.
Cooking-
Cook the daliya in milk or water Add grated coconut, fennel powder, and sunth powder during cooking, mixing well.
Drying-
Spread the cooked mixture thinly on clean trays.Dry using a food dehydrator or electric tray dryer ~60 °C until moisture is below 10%.Avoid over-drying or burning.
WAC= 10.558 -1.124= 9.434 kg
9 OCT 2025
Remove the trays from Dryer and collect the dried material for grinding.
Premix Assembly-Grind or blend dried product to desired texture (coarse or fine) .
Pack in moisture-proof, airtight packets for storage.
WAD = 2.626 kg
WAC = 9.434 kg
Loss on Drying=72.16 %
Costing for wheat khir
| Sr.No. | Specific | Qty. | Rate | Cost |
| 1. | Daliya | 1.75 kg | 40/ kg | 70 rs |
| 2. | Grated Coconut | 700 gm | 350/ kg | 245 rs |
| 3. | Milk | 7 ltr | 50/ltr | 350 rs |
| 4. | Fennel & Sunth powder | 18 gm | 0.5/ gm | 9 rs |
| 5. | Gas | 1 hr | 14 / hr | 14 rs |
| 6. | Electricity | 9 hrs (6 trays) | 14 / tray | 84 rs |
| 7. | packing | 26 packets | 4 / pack | 104 rs |
| 8. | Total | – | – | 876 rs |
| 9. | Labour | 35% of Total charges | – | 307 |
| 10. | Total | – | – | 1183rs |
29 OCT 2025
Preparation of coconut for Wheat khir premix production about 5 kg
30 OCT 2025
Production of wheat khir for upto 5 kg premix
Ingredients
- Daliya- 3 kg
- Coconut- 1200 gm
- Milk- 13.20 ltr
- Fennel & Sunth powder- 45 gm
Procedure
Cleaning and Grading-
Clean wheat daliya by sieving and handpicking to remove dirt, stones, and impurities.Grade the daliya to ensure uniform size for consistent cooking.
Soaking-
Soak the daliya in milk briefly to soften, especially if making an instant premix.Alternatively, use fine daliya to reduce cooking time.
Cooking-
Cook the daliya in milk or water Add grated coconut, fennel powder, and sunth powder during cooking, mixing well.
Drying-
Spread the cooked mixture thinly on clean trays.Dry using a food dehydrator or electric tray dryer ~60 °C until moisture is below 10%.Avoid over-drying or burning.Premix Assembly-Grind or blend dried product to desired texture (coarse or fine).
Pack in moisture-proof, airtight containers for storage.
1 NOV 2025
Removed the tray from Dryer ,collect the material from trays for Grinding.
WAD= 5.071 kg
WAC=18.800 kg
Loss on Drying = 73%
Costing For Wheat Khir
| Sr.no. | Specific | Qty | Rate | Cost |
| 1. | Daliya | 3 kg | 40/kg | 120 rs |
| 2. | Milk | 13.20 ltr | 50 / ltr | 660 rs |
| 3. | Coconut | 1.2 kg | 350/ kg | 420 rs |
| 4. | Fennel& sunth powder | 45 gm | 0.5 / gm | 22.5 rs |
| 5. | Gas | 2.5 hr | 14/ hr | 35 rs |
| 6. | Electricity | 9 hrs (12 trays) | 14 / tray | 168 rs |
| 7. | Packets | 50 packets | 4 / pack | 200 rs |
| 8. | Total | – | – | 1625.5 |
| 9. | Labour | 35% of Total charges | – | 406.37 |
| 10. | Total | – | – | 2031.9 ~2032 rs |
Total premix = 5.071 kg
Total Cost=2032 Rs
i.e. 0.3989 rs/1 gm & 39.89 rs/100 gm
2 NOV 2025
1.5 kg premix packed for Kulkarni sir for his Bangkok Tour.
4 NOV 2025
Rehydration Trial on Wheat khir premix as per cooking instruction given on packet
Measurements
- Premix=100 gm
- Water for rehydration = 450 ml
- Jaggery= 65 gm
Procedure
Cooking Instructions
Step 1: Add 450 ml water in a bowl and boil it.
Step 2: Pour the packet in boiling water.
Step 3: Cover it and heat for 15 mins. (After 10 mins stir continuously.)
Step 4: Turn off the flame and then add jaggery/sugar as per your taste (jaggery tastes better).
Results-
Khir rehydrated properly,no lumps & uncooked particle present
Wt after cooking -399 gm in 15 mins
18 NOV 2025
25 packet’s of wheat khir premix order from Archana Shinde Mam
19 NOV 2025
Production of wheat khir 2 kg premix
Ingredients
- Daliya- 1200 gm
- Grated coconut -480 gm
- Milk- 5.280 ltr
- Fennel & sunth powder – 18 gm
Procedure
Cleaning and Grading-
Clean wheat daliya by sieving and handpicking to remove dirt, stones, and impurities.Grade the daliya to ensure uniform size for consistent cooking.
Soaking- Soak the daliya briefly to soften, especially if making an instant premix.Alternatively, use fine daliya to reduce cooking time.
Cooking-Cook the daliya in milk or water Add grated coconut, fennel powder, and sunth powder during cooking, mixing well.
Drying-Spread the cooked mixture thinly on clean trays greased with ghee.Dry using a food dehydrator or electric tray dryer ~60 °C until moisture is below 10%.Avoid over-drying or burning.Premix Assembly-Grind or blend dried product to desired texture (coarse or fine).Pack in moisture-proof, airtight pouches.
20 NOV 2025
Wheat Khir premix grinding and packing.
WAC=6.873 kg
WAD=1.964 kg
Loss on Drying =72%
