Tuesday, 14 August 2012

TANDULACHYA RAWYACHI SANJORI / TANDULACHI KHANTOLI / KHANDVI

TANDULACHYA RAWYACHI SANJORI / TANDULACHI KHANTOLI / KHANDVI


INGREDIENTS

Tandulacha Rawa (coarse ground rice)
1 cup
Sajook toop / Ghee (clarified butter)
cup
Coconut milk or water
2 cups
Gul (Jaggery)
¾ cup
Grated or scraped fresh coconut
¼ cup
Salt
To Taste
Ginger
¼ tsp
Velchi / Elaichi powder (Cardamom pdr)
a pinch



METHOD:-

Tandulacha Rawa
1.       Wash rice and spread it on a cloth to dry in shade.
2.       When it dries completely then grind it till it forms the consistency of rawa or semolina. This is called tandulacha rawa.
Sanjori / Khantoli / Khandvi
3.       Heat ghee; add the prepared rawa to it. Sauté till it gives off a beautiful aroma and it slightly changes colour.
4.       In a separate bowl dissolve the jaggery in the coconut milk or water. Add to it ginger, half of the scraped coconut and a pinch of salt. Bring this to boil then pour it in the sauteed rawa.
5.       Give it a stir, cover and simmer for some time till the moisture is completely absorbed and the rawa is cooked to look like a thick porridge consistency.
6.       Grease a plate with ghee and pour the prepared mixture in the plate. Press lightly to spread out evenly. You can use the back of a katori to do the same.
7.       Sprinkle the remaining scraped coconut and little elaichi powder on top and press it lightly.
8.       Let it cool. Then cut in diamond shape. Serve warm with ghee.
9.       In case it needs to be stored for a day then refrigerate as the coconut will not last long.