Dhanvarai Khandvi (Sweet Wheat Squares)
A traditional Parsi sweet confection made by extracting the starch from wheat (Dhanvarai) and slow-cooking it with rich coconut milk, ghee, and sugar until it forms a glossy, gelatinous halwa. This labor-intensive dessert, distinct from the savory Gujarati snack of the same name, features a translucent texture studded with crunchy almonds and perfumed with aromatic cardamom, nutmeg, and rose water. The mixture is set in trays and cut into delicate, chewy squares, making it a perfect treat for festive occasions.
Ingredients
- 1 1/2 pounds Wheat berries or cracked wheat (Originally '1.5 ratals Dhanvarai'. Used to extract starch.)
- 4 cups Water (Originally '2 seers'. For boiling the wheat.)
- 2 1/2 cups Sugar (Originally '1.25 seer'.)
- 1/2 cup Ghee (Originally '0.25 seer'.)
- 1/2 cup Almonds (Originally '1 navtank'. Blanched and slivered.)
- 1 cup Whole milk (Originally '0.5 seer'. Used for extracting coconut milk.)
- 1 whole Fresh coconut (Grated.)
- 1 teaspoon Cardamom powder (Originally '0.25 tola'.)
- 1/2 teaspoon Nutmeg powder (Originally '0.25 tola plus 5 val'.)
- 4 teaspoons Rose water (Originally '4 small spoons'.)
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Instructions
- 1Clean and wash the wheat berries (Dhanvarai). Place them in a heavy-bottomed pot (traditionally a tinned vessel) with the water. Cover and cook on low heat until the grain is completely soft and most of the water has been absorbed or evaporated.
- 2While the mixture is still warm, pass it through a fine sieve or cheesecloth, pressing firmly to extract all the thick, starchy liquid. Discard the solid husks and residue. Clean the pot and return the strained wheat liquid to it.
- 3Grate the fresh coconut. Mix it thoroughly with the milk, rubbing it with your hands to extract the flavor. Strain this mixture through a cloth to get rich coconut milk. Add this coconut milk to the pot with the wheat extract.
- 4Add the ghee and sugar to the pot containing the wheat and coconut liquids. Place on low heat and cook, stirring constantly and vigorously without stopping. This is crucial to prevent lumps and burning.
- 5As the mixture begins to thicken and harden, add the crushed/slivered almonds. Continue stirring and cooking until the mixture becomes very thick, leaves the sides of the pan, and the ghee begins to separate. Finally, mix in the cardamom, nutmeg, and rose water.
- 6Remove from heat. Pour the mixture into a greased tray or thali. Flatten the surface and allow it to cool and set completely. Once firm, cut into square or diamond-shaped pieces.
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