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).)
More recipes using Rice flour
Simple Rice Flour Fudge (Aoud Sadharan)
A rich and aromatic traditional sweet made by slow-cooking rice flour in fresh coconut milk and ghee until it reaches a glossy, halwa-like consistency. This "Aoud" features the delicate flavor of rose water and is finished with a generous dusting of fresh nutmeg and optional almonds for texture. The result is a soft, translucent fudge that is cut into diamonds, offering a comforting and elegant treat suitable for celebrations.
Rice Flour Pudding (Kheer)
A velvety, custard-like dessert crafted from fine rice flour and rich milk, infused with the warming aromatics of cardamom and nutmeg. This traditional Parsi-Gujarati pudding features a smooth, thick consistency similar to a phirni, elevated by the addition of ghee-fried almonds and plump raisins. Finished with a delicate hint of rose water, it offers a sophisticated balance of textures and sweet, floral flavors perfect for ending a meal.
Amrut Pak
A traditional Gujarati sweet treat, Amrut Pak combines the delicate texture of fine rice flour with the richness of ghee and aromatic spices. This 'Nectar Fudge' is prepared by cooking the flour in a sweet, cardamom-infused syrup studded with roasted pistachios until it reaches a smooth, fudge-like consistency. The result is a thin, elegant confection that is topped with a dusting of sugar and sliced into diamond shapes, perfect for festive occasions.
Rice Flour Dumplings
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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.
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A unique and traditional Parsi-Gujarati sweet, this 'Khandvai' transforms fresh sugarcane juice and coarse rice flour into a rich, gelatinous confection similar to a halwa. Unlike the savory snack of the same name, this dessert features deep caramel notes from reduced sugarcane juice, enriched with ghee and aromatic nutmeg. The mixture is slow-cooked until glossy and thick, then set in a tray and cut into diamond shapes for a delightful, chewy treat.
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