Nagpanchami special Sweet Khandvi - Aaji's special recipe :)

Goad Khandvi - this sweet dish is made only on Nagpanchami in the month of Shravan in my parents home . I still remember the exact taste of this sweet as my aaji used to make it !


Quantity - makes 20/21 regular size barfis/vadya 

Ingredients -

Idli Rava - 1 cup 
Homemade ghee - 2 tbsp 
Gul/Jaggery - 1 and half cup (2 cup if you eat more sweet)
Grated Ginger - 1 tsp
Sugar - 1 tbsp 
Water - 2 and half cups 
Cardamom powder - 1 tsp
Nutmeg - a pinch
Salt - a pinch
Fresh Coconut - to garnish


Procedure -

1. Take a kadai and heat 2 tbsp ghee in it . First , we need to roast the idli rava nicely . Once ghee is hot , add idli rava to it and start roasting . Keep stirring till the rava fluffs up and slightly changes color . You will also get a very nice aroma of this roasted rava . Use all your sensory organs to test that the rava is nicely roasted . Remove it aside and let it cool.
2. Now wipe the same kadai , to remove any small grains of rava . Heat 2 and half cup of  water . Add little more water to this and then add grated ginger to this water . Also add jaggery + sugar and mix well . 
3. Allow jaggery and sugar to melt properly and then wait for the water to start boiling . 
4. Once it boil , add cardamom , nutmeg and pinch of salt and stir well . Reduce the flame to medium low.
5. Next step is to slowly add the roasted idli rava into this boiling water . Add very slowly and keep stirring while you are adding . Once all the rava is added , give quick mix a couple of time and cover the kadai with a lid . Keep flame in medium and allow this mixture to cook for 2/3 mins .
6. After couple of minutes , remove the lid and check . Rava should look cooked . Stir well and check if it leaves the kadai . By now , you should have a soft kesari/sheera like consistency of this mixture and it should be leaving the kadai easily . This is the time to switch off the gas.
7. Now , prepare a steel plate by greasing it well with ghee . Pour the hot cooked mixture in this plate and using the back side of the ladle or using a steel cup , start spreading the sweet mixture in the plate evenly . 
8 . Once it is spread evenly , tap it couple of times and keep it aside for a minute or two .
9 . Now using a butter knife cut into regular size barfis/vadi . You can cut in any shape , i prefer square .
10 . Garnish with fresh coconut and then keep it to dry for atleast 2/3 hrs . 
11 . After 2/3 hours , you will see khandvi is set . Khandvi is usually soft in texture and not too hard like mysore pak or coconut barfi etc . But we need to ensure it is not very wet and we can pick it up like a barfi and enjoy .You can also keep in fridge to allow it to set .

Serve with a dollop of ghee on top and enjoy it as a midmeal or evening snack :) . Also , do not forget to refrigerate them as they contain coconut which may go bad if kept outside for long .

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