Jackfruit Khandvi (Steamed Jackfruit Cakes)

'Khandvi' in Maharashtrian cuisine has a different meaning as compared to 'Khandvi' in Gujarati cuisine. In Maharashtra, Khandvi means steamed cakes. It is generally made during the month of 'Shravan' and on the day of 'Nagapanchami'. This recipe has been twisted by adding Jackfruit pods which adds a distinct flavour to Khandvi.  

Serving:  12-15 Pieces

Approx. Time: 30 minutes (Preparation) 30 minute (Resting) &  20 minutes (Steaming)

Ingredients

7-8 Jackfruit Pods (Phansache Garey)
1 cup Rice Semolina (Idli Rawa)
1 cup freshly scrapped Coconut
1/2 cup Jaggery (or as per your taste)
A pinch of Salt 
2-3 tbspns Chiraunji (Charoli or  Buchanania lanzan)
Ghee (for greasing)

To Serve with

Home made Ghee 

Method

Take the Jackfruit Pods and remove seeds. Roughly chop the Jackfruit pods into small pieces. Transfer the pieces of Jackfruit Pods and scrapped Coconut in the mixer Jar and make a coarse paste. Add the chopped Jaggery to the mixture of Jackfruit Pods and Coconut.

In a mixing bowl, take Rice Semolina and add Salt, Jackfruit-Coconut Mixture and mix it. Allow the mixture to rest for nearly 30 minutes . The consistency of the batter will be semi-thick and not pouring / dropping consistency unlike Idli Batter. If you feel that the mixture is too thick, then add some water at this stage.

Simultaneously, heat water in a Steamer. Grease the steamer plate with little Ghee. After greasing, spread the mixture evenly in the Steamer Plate (Height approx. 1 inch). Then sprinkle some Chiraunji on top. Steam it for approximately 20 minutes. You may check it by inserting a knife. If the knife comes out clean, it indicates that Khandvi is ready. Once done, remove from the Steamer and allow it to cool. Cut it into square shape or any other shape of your choice. Serve hot with Ghee.

Notes

1. The Jaggery may be replaced with Sugar and even the quantity may be adjusted according to your taste. It will give nice colour to the recipe.

2. Instead of steaming it in a plate, you may make Jackfruit Idlis, also known as 'Phansachi Sandana' in Maharashtra.

3. The flavour of a pinch of Nutmeg Powder will also enhance the taste. (Generally Cardamom Powder compliments with Sugar and Nutmeg Powder with Jaggery)

4. You may also Cashew Nuts or raisins as per taste.

Stepwise Pictures

Amba Sandana (Mango Idli)

Ganga Dussehra is dedicated to Goddess Ganga and this day is commemorated as the day when Ganga descended to Earth to accomplish her mission to purge the cursed souls of Bhagiratha's ancestors. Before coming to Earth, Goddess Ganga resided in the Kamandalu (holy vessel) of Lord Brahma. Along with her, Goddess Ganga brought the purity of heaven to Earth. Ganga Dussehra will be celebrated on 28 May 2015 this year and during the Navratri period, Jalidar sweet (sweets which has an intricate net like Anarsa, Battasa, Mysore Pak etc.) are offered to Ganga. This recipe is my offering to Goddess Ganga.

About this recipe, Amba means Mango and Sandana means Idli. It is a traditional Maharashtrian recipe from Konkon region which produces abundant mangoes. This may be served as evening snacks or even as a dessert / sweet. 

Special thanks to my friend Mayuresh Bhide & his mother who gave me this recipe, imparted information about Ganga Dussehra and guided me during the making of this recipe. 

Serving:  18-20 Pieces

Approx. Time: 30-40 minutes (Preparation) 2 hours (Resting) &  20 minutes (Steaming)

Ingredients

2 tbspns Ghee
2 cups Semolina (Wheat Rawa or Suji)

Salt to taste

2 cups Alphonso Mango Pulp 

1/2 cup Curds (Yogurt)

1 cup Sugar (may be increased as per taste)

1/2 Cup Milk (to adjust consistency)
2-3 tbspns Chiraunji (Charoli or  Buchanania lanzan)
Ghee (for greasing)

To Serve with

Home made Ghee 

Method

Take Ghee in a non-stick pan and heat it. Add Semolina and roast it on medium flame till the colour changes to pink and you start getting aroma. Turn off the flame and set it aside for cooling.

In a mixing bowl, take roasted Semolina and add Salt, Mango Pulp, Curds, Sugar and mix it. Allow the mixture to rest for almost 2 hours. 

After resting, add some milk to adjust the mixture to pouring / dropping consistency. Simultaneously, heat water in a Steamer. Grease the Idli moulds with little Ghee.Sprinkle 5-6 Chiraunji seeds on the mould and pour the batter into the Idli mould. Also, sprinkle some Chiraunji on top if you like. Steam it for approximately 20 minutes. You may check it by inserting a knife. If the knife comes out clean, it indicates that the Idlis are ready. Serve hot with Ghee. 

Notes

1. The quantity of Sugar may be adjusted according to your taste. But preferably a cup of Sugar is required for this recipe to get the minimum level of sweetness.
2. Instead of milk you may also add water to adjust the consistency. 
3. In case the curd is not sour, then the Idlis may not become spongy. In that case add a pinch of Eno Salt or Soda to the mixture just before steaming.  
4. If you find that the end product is not sweet, you may dissolve some Sugar in Water and pour the Sugar Water on the Idlis and steam it for some time to get the desired sweetness. 

Stepwise Pictures