'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.
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
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)
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.
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
Great article with excellent idea! I appreciate your post. Thanks so much and let keep on sharing your stuffs keep it up.
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