Garvanu might not be a dessert you hear about every day, but once you’ve had a spoon, you’ll wonder where it’s been all your life! It’s a creamy, milk-based Gujarati dessert made with semolina, milk, sugar, and warm spices. This family recipe honours the method passed down through generations.
Note – This recipe has been updated from our recipe archives with new images, video and content. Recipe remains the same. First published in September 2016.
Kheer has always been a favourite of mine in every form and flavour. While rice kheer is my tried-and-true, I like to follow the seasons by making mango paneer kheer.
To make Garvanu (did you know this means sweet in Gujarati?) semolina is first roasted with ghee until it's golden and develops a rich, nutty aroma. This is then simmered in milk and sugar is added to sweeten. It's finished with cardamom powder and saffron. I like to add charoli whilst the kheer is still hot then garnish with nuts.
Divine!
Strictly speaking, the traditional version isn't garnished with nuts, but I've added nuts and rose petals to highlight the beauty that she is!
My Mum would usually make garvanu around Sheetla Satam with methi makai na vada and poori or methi na thepla.
The humble semolina is often at heart of celebratory sweets across India and certainly in our home. Just see the transformation in sooji no siro for puja or sooji gujiya for holi!
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Milk - I use full fat milk to make the kheer extra creamy and thick. You may find that you need to add more milk as kheer cools.
Semolina - I use the coarse variety of semolina so that the kheer has texture and a bit of bite. I find that the fine variety makes the kheer smooth.
Sugar - I have made this recipe with regular sugar and brown sugar. Any will work. I do not recommend using jaggery in this recipe as it can cause the milk to split.
Ghee - I use a little of my homemade ghee to roast the semolina.
Cardamom - you'll find this spice in almost every Indian sweet. I use green cardamom powder.
Saffron - saffron threads add luxury and richness to desserts. I add the saffron particularly when serving garvanu on special occasions.
Charoli - these small seeds are often added to Indian desserts to add texture and richness and taste nutty. Leave them out if you can't find them.
Pistachio, almonds & rose petals - added to make the kheer look pretty! I'm sure you can agree.
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📖 Recipe
Garvanu (Gujarati Semolina Kheer)
Equipment
- Kadai Pan
Ingredients
- 1 litre full fat milk
- 50 grams semolina coarse
- 80 grams sugar
- 2 tablespoon ghee
- ½ teaspoon cardamom powder
- 1 teaspoon charoli optional
- 4-5 strands saffron optional
Garnish
- pistachio and almond slivers
- rose petals
Instructions
- Heat ghee in a kadai and gently roast the semolina on low heat until it smells toasted. Take your time with this step to prevent burning. Remove the roasted semolina from the pan.
- Heat milk in the pan until it comes to a boil then reduce the heat to a simmer. Simmer for around 5 minutes. Keep stirring to prevent burning.
- Then add the roasted semolina to the milk and simmer for 3-4 minutes on low-medium heat. Keep stirring to prevent lumps forming.
- Add in the sugar and continue to simmer for 2-3 minutes.
- Remove from the heat, add cardamom powder, saffron threads and charoli (if using).
- The kheer will thicken as it cools so you may find it needs a bit more milk. The consistency of semolina kheer should be little thicker than normal kheer.
- Optionally decorate with the slivered nuts and rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
The semolina cooks down so beautifully in milk and gets that lovely smooth, velvety texture. I enjoy serving it warm or chilled with cardamom and nuts on top, it always feels so nostalgic and satisfying.
Unknown says
I've never heard of anything like this before, but think it looks beautiful! And with ingredients as rich and decadent as these, I'm sure it tastes amazing!
Unknown says
I've never tried puddings like this, but it looks so delicious!
Amy|The Cook Report says
This is pretty! Looks like great comfort food
Helen of Fuss Free Flavours says
Gujarati food is so delicious, and I love traditional dishes like this Garvanu. The subtle flavours, along with the not overly sweetness makes this a wonderful comforting dish.
Dannii says
I am so ready for all the comforting pudding recipes like this. It looks delicious!