Audh – forgotten but now remembered

By Founder and Owner: Rita Jamshed Kapadia 2 comments

Audh Parsi Audh 

Audh is a better mood elevator than a bar of chocolate! The primary ingredient in this is rice flour and coconut milk.

It is one Parsi  dessert which is forgotten but now remembered. Just made it again today for Father’s Day

Do you remember this? 

Hint: Audh is served as Dessert.


  • 1 1/4 cups fine rice flour
  • 2 cups icing sugar
  • 225 grams ghee
  • 2 cups coconut milk extracted from 1 large coconut
  • 3 1/2 cups hot water
  • 1 1/2 cups rosewater
  • 1 tbsp almonds, blanched and slivered
  • 1 tbsp peeled cardamom, coarsely crushed
  • A pinch of salt


  1. Boil water, add rice flour and sugar gradually, stirring continuously.
  2. Add one-third of the ghee to flour mixture, keep on medium heat and stir till absorbed.
  3. Add coconut milk, salt, rosewater and ghee alternately till all are absorbed.
  4. Keep stirring and cooking till mixture forms a ball and leaves sides of pan.
  5. Sprinkle half the almonds on a greased tray and spread mixture over it.
  6. Smooth out with a greased wooden spoon or greased hand and cover with cardamoms and remaining almonds.
  7. Press into mixture.
  8. Cool, cut into diamond shapes and serve.


Founder and Owner: Rita Jamshed Kapadia

Parsi Cuisine Cookbooks by Rita Kapadia are available on Amazon. 


Keki Unwalla

Jun 6, 2020, 9:17 am

How about Sandhra recipe?


Jun 6, 2020, 9:48 am

Hi Keki, Good you asked, yes I do have the Sandhra recipe. 🙂 Glad to oblige!

An ancient delicacy. Sandhra are fluffy white pancake like delicacy. They are made from rice flour that is kept to rise. You got to make them to know the taste of bygone days!
Enjoy the recipe and let me know if you make the Sandhra, share it to facebook, twitter, etc from here please. 🙂 It helps me.
Direct link is
Take care,

Ask Rita