Ghurwanu Recipe

Bhavna

I would like to share my recipe for a simple, hearty semolina milk drink, Ghurwanu,  which is meant to provide energy.

My father was born in Fiji and arrived in the U.K. in 1959, where I was born and raised. With my parents going to work, my elder brother aged 8 and myself aged 5 would come home from school and we would both make eggs and toast for ourselves – which is where it all started.

By the time I was 9 years old, I was making rotis with my brother and potato fry.

My mother was born and raised in India, but then arrived to join my dad in the U.K. in 1961. For as long as I can remember my mum has been making this dish for my brother and myself.

Whenever myself or my brother were not well and could not eat solid food, my mother would make this dish. We could smell the aroma of the semolina being toasted in ghee. This aroma is one that now my children can relate to as well. It’s the most comforting of aromas, and the taste of the sweet hot milky drink was the most satisfying and energising.

If I close my eyes, I see my childhood before me and it takes me to that happy place, the warmth and comfort of my mother and her incredible cooking.

My culinary wish is to leave a recipe book of my children’s favourite dishes for them to make for themselves and their families.

I  have been teaching Indian cooking and I would like to leave a legacy for my children with my cooking too.

Ghurwanu Recipe
Ingredients:
  • 1 tablespoon ghee
  • 21⁄2 tablespoons fine semolina 
  • 21⁄2 cups warm milk 
  • 11⁄2 tablespoons sugar
Method:
  1. In a pot melt 1 tbs of ghee then add 21⁄2 tbs of fine semolina
  2. On a medium flame toast the semolina in the ghee until it starts to change colour.
  3. Keep mixing every couple of seconds.
  4. Then add 21⁄2 cups warm milk into the pot.
  5. Once the semolina starts to swell a little, add 11⁄2 tbs sugar.
  6. Keep mixing the mixture until the sugar dissolves.
  7. Add a pinch or two of crushed cardamon and a pinch or two of grated nutmeg. Stir for a minute or two and then serve warm. 

 

Note
For a thicker consistency add an extra tablespoon of semolina and an extra half tablespoon of sugar
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