Gavhley Kheer is a traditional Maharashtrian sweet dish made using gavhley, which is actually pronounced as Gavhlyaanchi Kheer in Marathi language. Gavhley (hand rolled Indian pasta) are also called as valvat i.e. handmade pasta and are made using fine semolina, medium semolina and whole wheat flour.

This kheer is commonly made during auspicious occasions and festivities in Maharashtrian households. Similarly, Maltyaa, Nakhavlyaa, Fanolyaa and Mohol are the other four types of traditional handmade pasta that have been used to make kheer during auspicious occasions, weddings and thread ceremonies. This kheer is also offered to Goddess Gauri as naivedya.

Generally these gavhley would be rolled by the womenfolk at home itself and dried under the intense sun during summers. It requires a lot of hard work as rolling these tiny pasta by hands is quite a job in itself. But, today these dried gavhley are easily available in stores, though they do come at a price! So much for the efforts that have been put in after all!

For some more traditional sweet dishes, do take a look at the following recipes too….

  1. Shevayaanchi Kheer
  2. Doodhi Sabudana Kheer
  3. Karwar Style Madgane With Rajgira And Oats
  4. Shrikhand

Prep Time : 5 min

Cooking Time : 15 min

Serves : 8


  • 3/4 cup Gavley
  • 5 cups Milk
  • 1 cup Sugar…. To be adjusted as per preference
  • 1 1/2 tsp Cardamom Powder
  • 1/4 cup Chopped Mixed Dry Fruits
  • 2 tbs Chaaroli
  • 2 tbs Homemade Ghee


  1. To make Gavley Kheer, first heat some ghee in a pan.
  2. Add the gavley and the chaaroli roast them till there is a slight change in the colour of the gavley.
  3. Add milk and bring it to a boil stirring occasionally.
  4. Next, as the milk boils add the sugar, saffron, and the cardamom powder.
  5. Stir and let the sugar dissolve, all the while keeping the flame low.
  6. Cook further for a few more minutes and to prevent the milk from spilling over, keep a ladle in the boiling milk.
  7. When you see the kheer thickening up slightly, add the chopped dry fruits, and switch off the flame.
  8. Add the raisins and mix. Let the kheer cool down.
  9. You will observe that as the kheer cools down further, it starts absorbing the milk and gets thicker.
  10. Add more milk if required as per preference. Do adjust the sugar accordingly.
  11. Serve this delicious Gavhley Kheer with a traditional meal during auspicious occasions or festivities!

Pictures depicting the steps….

1. Heat ghee and add the gavhley and chaaroli

2. Mix well

3. Saute till browned

4. Add milk

5. Bring to a boil and add sugar, cardamom powder and saffron

6. Cook further to thicken it

7. Add chopped dry fruits


The quantity of milk that might be required to be added later, depends upon how much the kheer has thickened and individual preference!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! πŸ˜ƒ


  1. Very interesting and a new recipe for me.. I remember mom and dadi making hand made vermicelli at home long back. Kheer looks super tempting.

    Liked by 1 person

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