Gavhachi Kheer

Melt the prescribed ghee (substituting coconut oil for a strict vegan profile) within the chamber of a pressure cooker. Introduce the cashew halves, roasting them adeptly to a crisp golden luster. Extricate and reserve for garnishing.

In the ghee left in the cooker, add the soaked and well-drained broken wheat (daliya). Roast it over medium heat for 3-4 minutes, until the grains smell deeply nutty.

3–4 min

Hydrate the roasted daliya with the required volume of water. Secure the pressure cooker lid and subject it to a medium flame. Allow 4-5 pressure cycles (whistles) to ensure the wheat breaks down into a remarkably soft, mushy state.

Permit the cooker to depressurize naturally. Upon opening, employ the convex back of a sturdy ladle to lightly crush and mash the cooked wheat structure.

Re-engage a very low flame. Introduce the finely chopped jaggery directly into the hot wheat mass. Fold continuously until the sweetener completely liquefies, forming a seamless, dark caramel integration.

Pour the thick coconut milk in slowly. Keep stirring and hold the mixture at a very gentle simmer for 5 minutes. Do not let it come back to a hard boil once the coconut milk is in, or it will split.

5 min

Fold in the grated nutmeg, cardamom powder, and the previously roasted golden cashews. Ensure thorough incorporation before extinguishing the heat.