Ghavan Ghatle (Sweet Pancakes with Coconut Kheer) is offered to Gauri during Gauri-Ganpati festival. In Maharashtra, the tradition of Gauri is different in Konkanastha Brahmin community as compared to the other communities. Whereas in most of the communities the Gauri is called as 'Ubhyacha' (standing) where lot of decoration is involved, the Gauris are 'Khadyancha' (Small stones / pebbles) in Konkanastha Brahmins. These stones are brought from river side and are kept in a Silver Vessel known as 'Tamhan'. Some people keep 6 stones/pebbles while some people keep 7 stones/pebbles.
The Gauris are worshiped for 3 days. On first day when Gauri arrives at home, Bhakari-Bhaaji is offered to Gauris. On the second day known as Gauri Poojan, is believed that Gauris take meal at home. On this day meal of Puran Poli or Ghavan Ghatle is offered along with regular food items. On the last day known as 'Gauri Visarjan', Curd-rice or Karanji is offered to Gauri.
The Gauris are worshiped for 3 days. On first day when Gauri arrives at home, Bhakari-Bhaaji is offered to Gauris. On the second day known as Gauri Poojan, is believed that Gauris take meal at home. On this day meal of Puran Poli or Ghavan Ghatle is offered along with regular food items. On the last day known as 'Gauri Visarjan', Curd-rice or Karanji is offered to Gauri.
Approx. Time: 1 hour (excluding pre-preparation)
Ghavan
Ingredients
1 cup Rice flour
1 and 1/2 cups Milk
A pinch of salt
A pinch of Soda Bi-carb
Ghee (if required)
1 and 1/2 cups Milk
A pinch of salt
A pinch of Soda Bi-carb
Ghee (if required)
Method
Take the Rice flour and Salt in a mixing bowl and mix well. Slowly pour the milk into the mixture while continuously stirring. Ensure that no lumps are formed in the batter. Rest the batter for half an hour. Ensure that the consistency of the batter is pouring. Just before making Ghavan, add a pinch of Soda Bi-carb to the batter.
Before making Ghavan, heat nonstick pan on medium heat. Once the pan is hot, apply Ghee to it, if required. Place a ring mould on the pan and pour a spoonful of batter in the ring mould. Alternatively, you may take a spoonful of batter and spread it directly on the pan in circular motion without using a ring mould. However, ensure that the pan cakes are circular in shape. Now cover the pan and let it cook for approximately 2 minutes on medium flame. Once the side is cooked, flip the pancake and cook the other side by covering it for another 2 minutes. Drizzle some Ghee if you like. Remove it from the pan and serve it with Ghatle.
Notes
Before making Ghavan, heat nonstick pan on medium heat. Once the pan is hot, apply Ghee to it, if required. Place a ring mould on the pan and pour a spoonful of batter in the ring mould. Alternatively, you may take a spoonful of batter and spread it directly on the pan in circular motion without using a ring mould. However, ensure that the pan cakes are circular in shape. Now cover the pan and let it cook for approximately 2 minutes on medium flame. Once the side is cooked, flip the pancake and cook the other side by covering it for another 2 minutes. Drizzle some Ghee if you like. Remove it from the pan and serve it with Ghatle.
Notes
1. Traditionally the Ghavan is made from home made rice flour. To make this, wash rice for 2-3 times under running water and spread it on a clean cloth. Once dried grind it into smooth powder. In this case Soda is not required.
2. You may also add some jaggery or condensed milk in the batter to give a sweet taste to Ghavan.
3. You may use water instead of milk to make the Ghavan batter.
2. You may also add some jaggery or condensed milk in the batter to give a sweet taste to Ghavan.
3. You may use water instead of milk to make the Ghavan batter.
Ghatle
Ingredients
3 cups Water (2 and half cups + Half cup)
1 cup Coconut Milk
2-3 tbspns Jaggery (Shredded)
2 tbspns Rice flour
1 Cup scrapped Coconut
A pinch of Salt
1 tspn Cardamom powder
For Garnishing:
1 cup Coconut Milk
2-3 tbspns Jaggery (Shredded)
2 tbspns Rice flour
1 Cup scrapped Coconut
A pinch of Salt
1 tspn Cardamom powder
For Garnishing:
Pistachio Flakes
Method
Method
Take two and half cups of Water in a Saucepan and place it on flame for heating. Then add the shredded Jaggery, scrapped Coconut, Salt and Cardamom Powder to the boiling water. Simultaneously mix the Rice flour with half cup of Water and add it to the boiling mixture. Stir continuously while pouring the Rice flour mixture to avoid formation of lumps. Finally add the Coconut Milk. Cook it for 2-3 minutes till the mixture is thickened and gets a medium consistency. Turn off the flame. Allow it to cool before serving. Garnish it with Pistachio flakes and serve it with Ghavan.
Notes
Notes
1. You may also flavour it with Nutmeg powder as the flavour of Nutmeg goes well with Jaggery.
2. You may adjust the quantity of jaggery to suit your tastebuds.
3. Some people also make it purely with Coconut milk. In that case you may skip the scrapped coconut and increase the quantity of Coconut Milk by one cup. This will give you smooth Ghatale.
4. To make Ghatle more royal, you may add dryfruits and/or nuts of your choice. However in authentic recipe from Konkan region, no such nuts are added.
2. You may adjust the quantity of jaggery to suit your tastebuds.
3. Some people also make it purely with Coconut milk. In that case you may skip the scrapped coconut and increase the quantity of Coconut Milk by one cup. This will give you smooth Ghatale.
4. To make Ghatle more royal, you may add dryfruits and/or nuts of your choice. However in authentic recipe from Konkan region, no such nuts are added.
Stepwise Pictures
Ghavan Ghatle
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