GHAVNE or multi-layered (minimum 7 layers) pancakes of ground rice, jaggery, coconut milk and eggs are a popular sweet delight in Kokani Muslim cuisine of Maharashtra.
This sweet is also part of a significant ritual in the Kokani Muslim community. Apparently, immediately after the wedding when the groom and bride come to the bride’s house for a short stay (panchmang, dahamang etc), this sweet is served for breakfast on the day the couple is meant to leave for the groom’s home and is aptly termed at times as pathavniche (farewell/send-off) ghavne. It's serving to be considered by the groom as an indication to leave for his house with his bride without the members of the bride's household verbally having to utter the same to the groom.
Below is the recipe for ghavne the way it is prepared in my home.
Prep time: 5-10 minutes + overnight soaking of rice
Cook time: 20-25 minutes
Serving size: 1 seven-layered pancake
•1 cup Thick rice (soaked overnight) paste
•1 cup Thick coconut milk
•1 cup Jaggery (grated)
•¼ teaspoon Green cardamom powder
•3-4 tbsp Ghee
•½ cup Mixed dry fruits (raisins, pistachio slivers, almond slivers) & khuskhus (poppy seeds)
1.Mix all ingredients except ghee, dry fruits and khuskhus to make the batter. Ensure that the jaggery dissolves completely and the batter has no lumps.
2.Heat a frying pan preferably 8” – 9” in diameter and lace it with about 1 tablespoon of ghee.
3.Spread about 3 tablespoons of the batter to cover the base of the pan.
4.Cook on medium heat for few minutes until the batter in contact with the pan turns lightly golden while the upper side solidifies.
5.Sprinkle about 1-2 teaspoons of dry fruits and khuskhus mix to the pancake.
6.Lift one end of the pancake and fold it over the other to get a perfect crescent shape.
7.Keeping the folded pancake in the pan, drizzle about 1-2 teaspoons of ghee and add about 1 ½ tablespoons of the batter to the empty half of the pan in a quantity that will give the same thickness as the first layer that was spread.
8.Ensure that the batter merges with the fold of the pancake in the pan.
9.Repeat layering of dry fruits and khuskhus mix in the new layer before rolling the crescent-shaped half of the pancake over the newly spread layer.
10.Repeat steps 7,8 & 9 till you have a pancake with a minimum of seven layers.
11.Serve piping hot.
So, do try out this recipe and let me know how it turned out.
Till then, HAPPY COOKING…
I love your blog as I am a kokni and I relate and get recipes which are lo g lost forgotten
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- Regional Indian Food & Travel enthusiast