Ghavachi Keer (Wheat Kheer)

Recipe by
Total Time:
2-5 days
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 2 cups -whole wheat
  • 2 cups- jaggery
  • 2-3 cups- milk
  • 2-3 tbsp -cashews
  • 1 tsp -cardamom powder
  • 1 tbsp -coconut (either fresh or desiccated)
  • 1 tbsp - soaked and drained poppy seeds
  • 2-3 tbsp - butter/ghee

How to Make Ghavachi Keer (Wheat Kheer)

  • Soak wheat in water at least for 2-3 nights in the refrigerator.
  • Drain water and coarsely powder the soaked wheat so that you can see a mixture of both grain and the powder. Do not add water or milk in it while powdering.
  • Add a little butter in a container on a low flame and add the powdered wheat and stir it, take care that it doesn't stick to the bottom of the container.
  • Then add milk and let it cook on low flame for 6-8 mins.
  • Meanwhile grate or break jaggery into pieces so that it measures to 2 cups.
  • Add jaggery to the milk and wheat grains. Let it cook for 15-20 mins with constant stirring.
  • Also add powdered cardamom and poppy seeds along with cashews and coconut and let it simmer on low flame.
  • Remember to use the 2-3 tbsps of butter during the entire process. You can remove it from the flame when you see butter floating on the top and nice aroma emanating.
  • Serve it hot with some ghee on the top.