Some food memories stay with you for the eternity… and some people leave their mark on your life through the food they cook…you might forget any other traits of that person but usually you will not forget the best dish that someone makes! So is the case of this Khandavi recipe. One of my school teachers used to make this Maharashtrian style fudge and used to distribute among her students on various occassions.. probably this was her favorite dish too…she used to make it quite frequently.
Maharashtrian khandavi is way different from her synonymous which is Gujarati khandavi. This khandavi is a sweet dish made up of sugar cane juice (you read that right!), rice flour and fresh or dried coconut. On the other hand, Gujarati khandavi (which we Maharashtrians refer to as ‘suralichi vadi’) is a savory roll made up of cooking cheak pea flour cooked in buttermilk and stuffed with freshly grated coconut, fresh coriander and then tempered with mustard, cumin and green chilies. Though I like both equally, it must have been ages since I had the recipe I am presenting to you today!
Khandavi is sweet dish which is only mildly sweet and its most commonly sweetened with fresh sugar cane juice…of course, when it is not available one can use jaggery dissolved in water.. but believe me it is nowhere close to this version which uses sugar case juice. Also, you will be presented with this very subtle aqua green color… I was explaining what khandavi is to my neighbor (who quickly became a good friend) during our daily chitchats and I told her about the color and when I made it, it was the exact color I had been dreaming about… I still vividly remember the color and taste when our teacher used to give this to us! I was truly happy that I could recreate those memories…
Fresh sugar cane juice
So here is what you will need to make this fudge –
Fresh sugarcane juice – 1 cup (ask your juicewala not to add ice, ginger and lemon)
Coarsely ground rice flour – 1/2 cup
Fresh or dry grated coconut – 1/4 cup (I used dry coconut or khobra) plus 1/2 tbsp for garnishing on top
Green cardamom powder – as per your liking
Poppy seeds – a small spoonfull to sprinkle on top
Ghee – 1/2 tbsp plus some more for greasing the tray
A day before you plan to make khandavi, soak 1/2 rice in enough water. Let soak for about 4-6 hours, drain and spread on a kitchen cloth to dry. Once the rice is completely dry, grind to a coarse meal. Set aside.
Prepare a plate or tray by greasing it with ghee. Keep aside.
To make the fudge, heat ghee in a wide pan. Add 1/2 cup rice flour and roast on a slow flame till it changes the color to light pink and it gives a roasted smell.
Turn off the heat. Add 1 cup sugar cane juice and stir well not allowing lumps to form. Quickly add the coconut. Return to heat, keep stirring the mixture. Cover with lid and let it steam cook for a minute or so till all the mixture pulls away from the sides and bottom of the pan.
Pour the mixture into prepared plate/tray and spread evenly. Sprinkle with reserved coconut and poppy seeds, press a little so that they stick on top of the fudge. Let the fudge cool a little bit. Cut in desired shape with a knife washing it in running water after each cut.
Let the fudge cool down completely. You can refrigerate it for some time if it still looks like not completely set.
This fudge can also be served warm with little more freshly grated coconut and ghee.
As always, I would love to hear your feedback and suggestions!
Cooking pot (haandi), water jug and griddle (tawa)
Sometimes I feel that life moves in a circle. What’s old comes back in a new package and what was new becomes old overnight! Be it fashion, food or the way of life! Take the case of earthen pots and pan..for example!
There was a time when food was cooked only in earthen pots… then came the metallic ones.. from ordinary iron to copper, silver and what not. Technologies advanced and we got our hands on non stick ware and now there are lots of options available only in non stick ware. Come to think of it, our very own cast iron pans have made a fancy comeback and you will see at least one recipe using cast iron skillet on pretty much every food blog out there… not that I am complaining!
Glasses, mugs, bowls and a cute water bottle!
Coming back to the earthenware, though in some parts of India, people use earthenware for their daily cooking, the trend is cropping in urban India as well.
I myself have a descent collection of earthenware.. from tawa to a cool water bottle I even have a small set of bowls and glasses…
What better way to flaunt my collection than to show it to you all.😉
But this is just not a show off.. here are some health benefits of cooking/eating in the earthen pots:
As these pots are porous in nature, storing the water in them lets the heat from water to escape and gives you a naturally cooled water which is an healthier alternative to fridge water. The added benefit is that the minerals from the clay get added to the water you are drinking.
Again, as these pots are porous these are best for slow cooking. Pores allow the heat and moisture to distribute evenly through the dish you are preparing which in turn develops a consistent flavor profile. Next time, try cooking your biryani or daal makhani in an earthen pot and you will notice the difference in texture and taste!
As the clay is alkaline in nature, cooking acidic food in earthenware will help balance the pH level of the food, especially try cooking dishes with tomatoes and tamarind etc. in these pots, your food will surely have a deep taste.
Get the supply of essential minerals like calcium, phosphorus, sulfur, etc. by cooking in the earthen pots.
Apart from the health benefits here are three reasons why you should start using the earthenware:
Compared to all the other cooking devices, earthenware comes in quite cheap.
It makes for a beautiful and elegant display on your dinner table and gives a classy touch to your dinner spread.
Cleaning the earthenware is quite easy, one does not have to use harsh chemicals. Hot water and a good quality dish soap is good enough.
Of course, you will need to take a few precautions while using earthenware:
Never put cold water in a hot earthen pot.
Cool the pot completely before cleaning if you are using room temperature water for cleaning.
Never use metallic cleaning pads or scratchy powders to clean the pot.
Use gentle hand while cleaning.
Rise the temperature slowly when cooking in earthen pots. When needed, use a griddle below the earthen pot, so put the griddle on the stove top, heat it to medium heat and then place the earthen pot.
Go, get yours now! 😉
Hope you enjoyed my post about using earthenware for cooking and serving. Please share the word, because sharing is caring!