Indian cooking is so vast, that one can never claim that one knows everything about Indian cooking. In spite of being a Mahrashtrian I can never claim that I am familiar with the entire Maharashtrian cooking. Because even within the state of Maharashtra there are so many different ways of cooking the food that it's almost impossible to master it.I first tasted Ninava at my aunt's place. I remember how meticulously she made this delicacy. So I postponed it till today thinking I can never make any justice to this regional delicacy. But today, I decided to give it a shot. I won't claim it was the best ninava I had eaten but it was not bad either. I had the basic recipe with the ingredient list and the cooking method so I used my own proportions. I think I probably used less ghee. I bluffed (to Gudiya) that it's a fudge. "Chocolate fudge, mumma?" - she asked. "Yeah, try it. You will love it!" -I said. She took first bite skeptically and loved it. She was still not convinced and she told me solemnly, "Mumma, chocolate fudge never has any cardamoms!". :-D
Ninave
Besan Fudge
Ingredients
1 cup besan/chickpea flour
1 cup thick coconut milk
1/2 - 1 cup grated jaggery (or per sweet taste)
1/4 cup ghee/clarified butter
1/4 tsp salt
3-4 cardamoms, peeled/crushed
Garnish
12 charolis (optional)Method
1. Melt ghee in a heavy bottomed kadai/saucepan.
2. Add besan/chickpea flour. Saute on the lowest flame for about 20 - 30 minutes. Stir continuously without letting the flour burnt.
3. Now, Mix coconut milk, jaggery & salt. Pour over the besan mixture. Stir so there are no lumps formed. Saute till a homogeneous mass is formed. Sprinkle crushed cardamoms. Switch off the gas.
4. Preheat oven to 350 F
5. Grease a cake pan. Pour the besan mixture and spread uniformly. Bake for about 15-20 minutes.
6. Take out. Let it cool down. Cut into squares.
7. Garnish with charolis if using.
Note -
1. I have reduced the amount of ghee.
2. Sauteing the besan carefully is the most delicate and time consuming job in this delicious delicacy. Extreme care needs to be taken so as it is not burnt but well roasted at the same time.
10 comments:
Masta masta...mala pan hava ahe meera. Wow yaar, you come up with long forgotten recipes by me. Ninava I had it my childhood. My panaji used to make excellent Ninava. I am remembering her today. I will surely make just to remember her fond memories again. Thanks a lot for sharing dear.
lovely fudge.looks so soft..
I love this, my mum used to make it very often but I have never made it! And now, I am so longing to eat this.
looks soo delicious and tempting... nice entry.. :)
Nice "fudge". Reminded me of something similar we make in goa,it is called moothli, we roast chana dal, grind it then add grated coconut, jaggery, cardamom, mix together and make balls, then wrap the balls individually in colored papers, this is usually made at weddings to send to the new bride's house. I simply love this sweet, I will post this recipe on my blog soon.
wow, an authentic recipe of besan fudge..the ingredients sound wonderful..must have tasted yummy...thanks for sharing,Meera
ninave is of course well prepared and nicely presented dish. but here i m confused about term used as FUDGE. can u pls expalin what is this fudge? thanks
hey...seeing your maharashtrian recipes, I simply HAVE to ask you this...are you ckp by any chance??/ I am asking this because, ninave I am 90% sure is a ckp delicacy..
Pari:
It's wonderful to know that it reminded you of your great grandmother. I too had Ninave long ago and though the recipe appears simple, I was really apprehensive about trying it myself. Thanks for your comment.
Pratibha:
Glad you liked it.
Aquadaze:
Yup. it's delicious, isn't it?
Hari Chandana:
Thanks so much!
Mayuri:
I felt that I have heard this muthli. but can't rememember clearly. I need to pester mom if she knows about it. Looking forward to your blog for your version of Muthli. Thanks for dropping by.
Indrani:
Thanks so much.
Shaikh:
I just used the word "Fudge" to describe the consistency of this soft and delicious sweet. One can call it Burfi too. But it goes by this unique name "Ninava or Ninave" so I thought fudge will describe the texture to the non-Indian and non-Maharashtrian readers.
Dipti:
Ninave is a 100% CKP recipe. But I am not a CKP!I just love to try the recipes from all over India!:-)
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