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…
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!