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.
Ingredients
- 1 cup Fine semolina (Rava) (Originally '1/2 lb'. Converted to volume.)
- 1 cup Granulated sugar (Originally '1/2 lb'. Converted to volume.)
- 1/2 cup Ghee (Quantity estimated based on traditional halwa ratios.)
- 1/3 cup Almonds (Originally 'Navtank' (approx 2 oz). Blanched and ground.)
- 4 cups Coconut milk (Originally '2 Seer' extracted from 1 coconut. Can use canned coconut milk.)
- 1/2 teaspoon Cardamom powder (Originally 'crushed cardamom'.)
- 1/4 teaspoon Nutmeg powder (Originally 'crushed nutmeg'.)
- 4 teaspoons Rose water
- 1 teaspoon Vanilla extract
More recipes using Semolina
Semolina Kheer (Rava Kheer)
This traditional Gujarati dessert transforms simple semolina into a rich, aromatic pudding infused with the floral scent of rose water and warming spices. Fine wheat rava is slow-cooked in water until tender, then simmered with milk and sugar to create a creamy, comforting texture that melts in the mouth. Finished with a garnish of ghee-fried almonds and raisins, it offers a delightful crunch against the smooth sweetness of the kheer.
Khajur (Sweet Semolina Fritters)
These traditional Parsi sweet fritters, known as Khajur, are crafted from fine semolina and ghee to create a crisp, golden exterior with a tender, flaky interior. Shaped to resemble small shells or dates, they are deep-fried to perfection, offering a rich, buttery flavor balanced by the sweetness of sugar and milk. A classic tea-time snack that stores well, making them perfect for festive occasions or a satisfying midday treat.
Semolina Khaja
These traditional Semolina Khajas are flaky, multi-layered pastries that exemplify the artistry of historical Gujarati confectionery. Made from a stiff semolina dough that is laboriously beaten to achieve elasticity, the pastry is layered with ghee to create distinct, crispy flakes similar to a croissant. Deep-fried to a golden crisp in pure ghee, these savory-salty treats offer a rich, buttery texture that shatters delightfully with every bite.
Kumas (Parsi Semolina Cake)
A celebrated classic in Parsi cuisine, Kumas is a rich, fermented cake made from semolina and wheat flour, traditionally leavened with toddy to create a distinctively tangy and sweet flavor profile. This dense yet tender cake is heavily spiced with aromatic cardamom and caraway seeds, enriched with ghee, and studded with almonds and currants for a delightful crunch. Ideally served with tea, it offers a unique taste of history with its golden crust and moist, fragrant crumb.
Instructions
- 1Peel (blanch) the almonds and grind them finely. If using fresh coconut, grate it, add small amounts of cold water, and squeeze through a cloth 3-4 times to extract the milk (aim for about 4 cups). Strain the milk thoroughly.
- 2Pour the coconut milk into a heavy-bottomed pot (traditionally a tinned vessel). Gradually add the fine semolina (rava) to the cold milk, stirring constantly to ensure it mixes completely without forming any lumps.
- 3Add the ghee, sugar, and ground almonds to the pot. Place over low heat and cook, stirring continuously (ghuntay) to prevent sticking or lumping. Continue cooking until the mixture thickens considerably, becomes hard to stir, and the ghee begins to separate from the mass.
- 4Once the ghee separates, mix in the cardamom, nutmeg, rose water, and vanilla essence. Remove from heat immediately. Grease a rimmed platter or tray with a little extra ghee. Pour the mixture into the tray and pat it down with a flat spoon or spatula to a thickness of about 1/2 inch.
- 5Allow the mixture to cool completely until it hardens. Using a knife, cut into square or diamond-shaped pieces. Lift the pieces carefully using a flat spatula.
You Might Also Like
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.
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.
Semolina Kheer (Rava Kheer)
This traditional Gujarati dessert transforms simple semolina into a rich, aromatic pudding infused with the floral scent of rose water and warming spices. Fine wheat rava is slow-cooked in water until tender, then simmered with milk and sugar to create a creamy, comforting texture that melts in the mouth. Finished with a garnish of ghee-fried almonds and raisins, it offers a delightful crunch against the smooth sweetness of the kheer.
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.