Friday, September 13, 2013

Khandvi - It's different!

People assume "Khandvi" is the yellow colored spiral rolls. But there exists another "Khandvi". You see, the yellow colored Khandvi is a Gujarati name which goes by "SuraLichya VaDya" in Maharashtra & Maharashtrian Khandvi is actually a sweet made from rice, jaggery and coconut.  Have I confused you enough?;-)

Rice-Jaggery Sweet from Maharashtra
1/2 cup basmati rice or any rice with fragrance like ambemohor
1 cup water

1/2 tbsp sajook toop/ghee/clarified butter

1 fresh turmeric leaf - tied into a knot
A pinch of salt

1/2 cup Jaggery
1/2 cup Freshly scraped coconut
2-3 cardamoms, peeled and crushed

Ghee for greasing the plate

1. Wash rice and spread on a clean kitchen clot to air dry completely.
2. Grind to a coarse paste that resembles rawa/semolina.
3. Heat ghee in a heavy bottom wok.
4. Roast rawa on a low heat.
5. Add water, turmeric leaf, salt.
6. Cook till done.
7. Add jaggery, coconut and cardamom powder.
8. Cook again till the mixture is thick.
9. Grease a steel plate or cooker container with ghee/toop.
10. Spread coconut-jaggery-rice mixture uniformly. Steam for about 10 minutes without putting pressure.
11. Let it cool down.
12. Cut into diamonds or squares
13. This is served with a dollop of ghee/toop.

Note -
1. Adjust the amount of jaggery per personal preference.
2. This sweet is traditionally served with ghee/toop.

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