Sugarcane Juice Khandvai (Sweet Rice Halwa)
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.
Ingredients
- 1/2 pound Coarse rice flour (Approximately 1.5 cups. The flour should be coarse like semolina, not fine powder. Originally made by washing, drying, and grinding Rangoon rice.)
- 3 bottles Sugarcane juice (Approximately 2.25 liters (9-10 cups). Fresh, unadulterated juice is required.)
- 2 cups Whole milk (Originally '1/2 seer'.)
- 1/4 cup Sugar or Jaggery (Originally '1 navtank' (approx 2 oz). Used to sweeten the milk.)
- 1 cup Ghee (Originally '1 pasher' (approx 250g).)
- 1 large Egg white (Used for clarifying the sugarcane juice. Can be omitted if you simply skim the foam carefully.)
- 2 tablespoons Rose water (Originally '6 small spoons'.)
- 1/2 teaspoon Nutmeg (Freshly grated. Originally '1/2 nutmeg'.)
Instructions
- 1Dissolve the sugar (or jaggery) into the milk. Strain the mixture through a fine cloth to remove any impurities and set aside.
- 2Pour the sugarcane juice into a large pot. To clarify the juice, crush the egg (white and shell) into the juice. Place on the stove over medium heat and bring to a boil. As it boils, the impurities will rise to the top with the egg. Once the scum separates clearly, remove from heat. Strain the juice through a thick cloth to ensure it is perfectly clear.
- 3Return the clarified juice to the pot and place it back on the stove. When it begins to boil, take handfuls of the coarse rice flour and sprinkle it in gradually while stirring constantly. It is critical to have a second person help or to be very quick so that you can stir continuously to prevent any lumps from forming. Continue stirring until the flour is fully cooked and the mixture thickens.
- 4Once the flour is cooked, reduce the heat slightly. Gradually pour in the sweetened milk while continuing to stir. After the milk is incorporated, add the ghee. Continue to cook and stir vigorously, ensuring the mixture does not stick to the bottom. Cook until the mixture becomes very thick and leaves the sides of the pot.
- 5When the mixture is thick enough to hold its shape ('thapay tetlu kathan'), stir in the rose water. Cook until it thickens again after the liquid addition. Finally, mix in the grated nutmeg thoroughly and remove from heat. Pour the mixture into a greased tray (thali) and spread it evenly to about 1 inch thickness.
- 6Allow the mixture to cool completely until it is firm and set. Use a knife to cut it into diamond or square pieces of your desired size. Carefully lift the pieces out with a flat spatula to serve.
You Might Also Like
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.
Sweet Coconut Semolina Fudge (Khandvai)
A luxurious traditional sweet, this Khandvai transforms simple semolina into a rich, aromatic fudge by simmering it in fresh coconut milk instead of water. The dessert is generously studded with ground almonds and sweetened with sugar, while a blend of cardamom, nutmeg, rose water, and vanilla creates a complex, fragrant flavor profile. Cooked until the ghee separates and set into firm squares, it offers a delightful texture that is both dense and melt-in-the-mouth.
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.
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.