Ingredients

• 1 cup - bharda
• 1/2 cup - jaggery or sugar
• 1 small fresh grated coconut
• 1 tbsp - roasted, ground poppy seeds
• 1 to 2 cardamoms

How to Make Gavha Chi Kheer

• Soak the bharda in 2 cups of water the day before you plan to cook it.
• To cook, place it in a pressure cooker pan and add a little water to it.
• Cook in the pressure cooker (up to 3 whistles) till the wheat is soft and plump.
• It is possible to cook the bharda in an open pan, over a low flame, on the stove.
• Remember that this will take considerably longer and you should maintain enough water in the pan so the wheat will not stick to the bottom or burn.
• When the bharda is cooked, remove the pan from the cooker (if cooking on the stove then reduce the heat).
• Mix the wheat thoroughly while hot, with the jaggery, coconut, poppy seed powder and cardamom.
• Stir till the sweetener is completely dissolved.
• Serve hot or cold, plain or mixed with some milk.
• For the richer variation, pour in 1- 1.5 cup milk to the bharda when adding the jaggery.
• Cook over low heat till the milk reduces to a thick consistency that resembles condensed milk.