24/07/2025-25/07/2025
‘ 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.
Production of wheat khir 2 kg premix
Ingredients :-
Daliya- 1 KG
Grated coconut -440 gm
Milk- 4.5 LIT
Fennel & sunth powder – 15 gm
Dry fruits :- 90 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.
