Gulpavate
by Radha Hoizal
11 May 2011
This recipe has been viewed 18681 times
This is a sweet dish made of rawa and jaggery. It is almost similar to shira but this can be stored for 15-20 days.
Gulpavate recipe - How to make Gulpavate
Preparation Time: Cooking Time: Total Time:
Makes 5 to 6 servings
1/2 cup ghee
1 cup semolina (rava)
4 tbsp water
3 tbsp milk
1 cup jaggery (gur)
1 cup grated and fried fresh coconut
2 tbsp roasted cashewnuts (kaju)
2 tbsp roasted raisins (kismis)
1 tbsp roasted almonds (badam)
water as required for making syrup
dessicated coconut for garnishing
Method
- Method
- Heat 1/4 cup ghee in a pan and add the rawa, mix well and saute on a medium flame till the rawa turns golden brown. Keep aside.
- Add the milk in a deep pan, add 4 tbsp water, mix well and pour this mixture on rawa.
- Transfer the mixture on a plate and press the mixture on a s lightly with the help of your finger when hot and keep aside for 10 minutes.
- Mean while ,heat a pan and put the jaggery, add the water, mix well and cook so as to make a 1 string syrup.
- Slowly add the rawa mixture while stirring continuously.
- Add the fried fresh coconut and cook till it leaves the vessel.
- Add the remaining ghee and mix well.
- Add the roasted dry fruits.
- Garnish with desicated coconut and serve hot or at room temperature.
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