Food Blogging Marathon from 2/9/2013 to 30/9/2013.
Each day a new alphabet. 4 categories.
International Flavors / Fusion flavors,
Street Food / Condiments / Misc / Recipe less Posts on Food
This is not to be confused with the Gujarati Recipe of the same name, which is a savoury one. This is done in some communities of Maharashtra, particularly in the Kokan belt.
This is actually cooked in sugarcane juice. But now with hygiene of these sugarcane stalls in question and availability of good quality sugarcane juice has become rare so it is made by dissolving jagery in water and using it to sweeten it instead of sugarcane juice.
If you have access to good quality sugarcane juice please do try making with it. The taste is much better with it.You will need double the amount of juice and will have to boil it to reduce it. So 10 cups of juice boiled and reduced to make 5 cups and then used, will give a wonderful taste to these Kandvi.
1 cup Rice rawa or regular big grain rawa/sooji/semolina
1 tblsp ghee
1 +1/4 cup jaggery*
1 tblsp grated ginger
1 cup grated fresh coconut
pinch of salt
1/4 tsp grated nutmeg/jaiphal (optional)
4 to 5 cups water
1/2 cup chopped mixed nuts (optional)
*These are not very sweet but if you prefer it you can add more jagery.
Keep water to boil in a steel pan/ vessel and add jagerry salt and grated ginger to the water. Once the water boils lower the heat and let it simmer till the rawa is done. The water should simmer at least 5 to 7 minutes after jaggery melts.
Heat a heavy bottom pan/kadhai on medium heat on the other stove and add ghee and let it melt. Add rawa and roast till light golden brown in colour. Now add the grated fresh coconut and roast for about 5 minutes or till you get the roasted coconut smell.
Now add the hot water to the hot rawa and stir quickly so no lumps form. Be very careful when you add the water. Mixture will start to thicken almost immediately. Cover and cook for 10 minutes on low heat. Stir once.
Pour in a greased tray and shake the tray to level and smoothen it. Leave it to cool. You can sprinkle chopped nuts as soon as it is poured in the tray to make it richer. I didn't use as I prefer plain.
Cut into squares or diamond when cool.
Serve with fresh grated coconut and a spoonful of ghee.
This can be served at room temperature or cold.
This is my 4th regional recipe.