Khandvai (Sweet Rice Flour Fudge)

This traditional Parsi confection transforms simple rice flour into a dense, aromatic fudge infused with the floral scent of rose water and warm spices. The dessert features a golden, toasted base cooked in rich milk and ghee, creating a satisfyingly chewy texture that is studded with crunchy almonds and pistachios. Perfectly sweetened and cut into elegant diamond shapes, it makes for a sophisticated treat to serve alongside tea or at festive gatherings.

Ingredients

3 cups Rice flour (Originally '1.5 Ratals' (approx 1.5 lbs). Can also use wheat flour as noted in the original text.)
2 cups Granulated sugar (Originally '1 Sher' (approx 1 lb).)
4 cups Whole milk (Originally '2 Shers' (approx 2 lbs/1 quart).)
4 tablespoons Ghee (Originally '1 Navtank' (approx 2 oz). Plus extra for greasing.)
1/3 cup Almonds (Blanched and sliced. Originally '3 Tolas'.)
1/3 cup Pistachios (Shelled and sliced. Originally '3 Tolas'.)
1 teaspoon Cardamom powder (Originally '0.5 Tola'.)
1/2 teaspoon Nutmeg powder (Originally '2 Tolas' (likely a typo or historical variation; reduced for modern palate).)
4 teaspoons Rose water (Originally '4 small spoons'.)
2 cups Cold water (Originally '1 Sher' (approx 1 lb).)

Instructions

1Blanch and peel the almonds and pistachios. Slice them thinly, wash them, and pat them completely dry with a clean cloth.
2Sift the rice flour. Heat the ghee in a heavy-bottomed pan (originally a tinned vessel) over low heat. Add the flour and roast it slowly, stirring constantly, until it turns a golden almond color.
3Remove the pan from the heat briefly. Take the cold water and add it gradually to the roasted flour, mixing vigorously to ensure no lumps remain.
4In a separate container, dissolve the sugar into the milk. Strain this sweetened milk through a sieve directly into the flour mixture to ensure purity.
5Return the pan to the stove on low heat. Stir continuously without stopping your hand. Cook until the mixture thickens considerably and begins to leave the sides of the pan.
6When the mixture is about to reach the hard-ball stage (very thick), mix in the cardamom, nutmeg, rose water, and half of the sliced nuts. Stir well until fully incorporated and the mixture is stiff.
7Grease a large tray or thali with a little ghee. Pour the hot mixture into the tray. Grease the bottom of a flat bowl or cup (kansi) with ghee and use it to pat the mixture down to your desired thickness. Sprinkle the remaining almonds and pistachios on top and press them gently into the surface with the greased bowl.
8Allow the mixture to cool completely and harden. Once set, cut into squares or diamond shapes using a knife. Remove the pieces carefully with a flat spatula.