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Friday, September 13, 2013

Khandvi





Khandvi

Food Blogging Marathon from 2/9/2013 to 30/9/2013. 

Each day a new alphabet. 4 categories. 

Regional Food, 

Baked Dishes, 

International Flavors / Fusion flavors, 

Street Food / Condiments / Misc / Recipe less Posts on Food


This is a very easy and quick recipe to make and almost an instant sweet to make for the unexpected guests. 
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.


Ingredients:



 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.








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20 comments:

  1. What an amazing dish. Looks awesome.

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  2. Oh yes I did get confused with the names..this surely sounds interesting as well!

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  3. Oh that sounds delicious and lovely !

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  4. wow very interesting maharastrian khadvi :) looks so yummy and delicious :)

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  5. I've never had this but from the flavors in this know I will love it

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  6. cute little pieces very interesting maharastrian khandvi love to have noe whole piece.

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  7. very well cut out, this looks the job of a pro

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  8. I was looking for the yellow soft rolls...but this is totally new...very different and interesting..like the flavors in the sweet.

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  9. very interesting ..I got mixed up with the names as well!

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  10. Oh ok, I thought this was the savory Khandvi. Nice to know it is dessert.Looks good Sandhya

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  11. Never heard of this. Should try this with sugarcane juice...

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  12. Its come out really nice :), and its the first time I am hearing about a sweet version!

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  13. this is a different khandvi than what I know... Looks surely delicious!!!

    Sowmya

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  14. yummy khandvi.. Looks irresistible..

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  15. Loving your regional recipes in this series, Sandhya. I have bookmarked some of them.

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  16. Another new recipe....looks very nice....must try soon

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  17. I was also thinking of the savory one when i read the name. This is such a lovely sweet..

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  18. Hey I have never tasted this. Love it I was expecting a Gujarathi one when I read the name.

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