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!
Some of my weekends are too busy to cook anything but one pot meals…honestly, not only my weekend but this time last couple of months have been very very busy… travel, festivals, celebrations, office and what not!
Thankfully when this long weekend was approaching, we thought of spending it lazily – and for me that included less cooking too 😉
We both love rice dishes. Those are truely comfort food for us. We also order dal khichdi sometimes when we eat out and don’t want to eat very elaborately.
Simply put dal khichdi is a scrumptious meal and comfort food at its best! This dal khichdi recipe is easy to make and leaves your tummy happy and full! What else one wants on a lazy weekend afternoon?
To be specific this recipe is not exactly a one-pot mean; but it can definitely be made into. Instead of making tomato mixture in a separate pan, you can put all ginger, garlic, green chilies and tomatoes in the same tempering and then add rice and dal. This recipe makes for 2-3 servings per person for two people or single servings for a family of 4-5 persons.
Eat it plain with a dollop of desi ghee (purified butter; and this is a must) or serve it with some pickle, chutney or papad; and enjoy!
Here is what you will need –
1 and 1/4 cup rice*
1/2 cup and 1 tablespoon split moong dal*
approximately 5 to 5 and 1/2 cups water*
1 medium size tomato
2 green chilies chopped into small pieces*
1/2 inch piece of ginger chopped finely
7-8 garlic cloves chopped finely
1 teaspoon cumin seeds
1 teaspoon turmeric powder
a pinch or two of asafoetida
1 teaspoon red chili powder*
3 plus 2 tablespoons desi ghee (clarified butter); little extra for serving
a handful of fresh coriander leaves chopped finely
Here are the step wise instructions –
Clean and soak rice and dal separately in enough water for at least 15-20 minutes
In a deep heavy bottomed pot heat 3 tablespoons desi ghee (clarified butter) on low to medium heat on stove top. When the ghee is hot, reduce heat to low and add turmeric powder and asafoetida and give a quick stir. Now add cloves and saute for a minute or so till cloves leave their smell.
Drain the water from rice and dal; save for further use. Add rice and then dal to the tempering and stir to mix. Keep stirring this mixture till you see that rice is turning pink. Be careful and do not burn rice and dal.
Pour the water used for soaking dal and rice; add more water as needed* (refer notes). Add red chili powder, half of chopped green chilies and salt and mix. Increase heat to maximum and let the mixture boil. Cover with lid keeping a little space to let escape the steam and reduce heat to low again. Keep checking the rice and dal to see if its cooked and stir occasionally to avoid sticking or burning of the khichdi. Also, try to mash khichdi a little every time you stir.
While the khichdi is cooking, add remaining 2 tablespoon ghee in a frying pan. Heat the ghee and then add cumin seeds, finely chopped garlic and saute till it starts turning golden brown. Now add finely chopped ginger, reserved green chilies, and chopped tomato and cook till tomato becomes soft and start breaking down.
Add this tomato and spice mixture to the pot of khichdi and mix thoroughly. At this stage, do a taste test and add red chili powder and salt if needed. Let khichdi and tomato mixture cook together for 3-4 minutes or till the khichdi reaches your desired consistency – we want khichdi to be mushy and soft – we don’t want to dry out all the water.
Serve hot with a dollop of desi ghee, pickle and papad. Enjoy!
You can use any type of rice, I used Surati kolam but I would highly recommend Ambemohor
I have given a loose measurement for dal. I usually use dal in 1/2 proportion to that of rice – so for one cup of rice I would use 1/2 cup dal.
The quantity of water depends on how thick or thin you want your khichdi to be. With the quantity I have specified it makes khichdi just thin enough (but not runny). Adjust the water as per your liking but I would suggest at least 2 and 1/2 times that of total quantity of dal and rice.
Use green chilies and red chili powder as per your taste preferences. The quantity used here along with quantity of ginger makes the recipe quite hot. If you prefer less heat, reduce the use of all three.