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
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.