August 14, 2018

Sandhna

An ancient delicacy. Sandhna 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!

Here is the much sought after recipe.

Makes 25

Ingredients

3/4 kg. Rice Flour

4 cups milk

900 gm. Ghee

2 cups fermented toddy (or fermented coconut milk)

1 onion peeled

900 gm. Powdered sugar

100 gm ghee to grease plates

5 Almonds blanched and slivered

Method

  1. Mix one cup flour into the milk and stir in the ghee.

  2. Place on fire and keep stiring till it boils.

  3. Remove immediately and cool.

  4. Pour this in to the rest of the flour. Add toddy and mix thoroughly.

  5. It should be consistency of cream.

  6. Place onion in center of mixture. Cover with thick cloth and let rise for 4 hours.

  7. When dough is well risen, remove onion.

  8. Mix in sugar.

  9. Grease 5 metal plates with ghee and pour mixture.

  10. To steam the sandhana in the traditional manner, place a large metal stand or ring in a very large vessel.

  11. On this stand, stack the 5 plates, with 2 crossed sticks between each plate.

  12. Place vessal on fire with hot water reaching just below the stand.

  13. Cover vessel and steam till sandhanas are set.

  14. Remove from plates and cool.

  15. Repeat till all are done.

  16. When cool wrap in a napkin cloth or foil so they do not dry.

  17. Serve with harisso.

  18. Sprinkle almonds on top when serving.

Webmaster

Rita Jamshed Kapadia has the recipe blog established 1999, www.ParsiCuisine.com, now with 250,000 followers and over 302,000 hits from all over the world. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. The author Rita Jamshed Kapadia resides in USA. Rita learnt from her Mother Parin and Mother-in-Law Jaloo the favorites and staples of a parsi home. Inspired by old traditional parsi cookbooks like the "Vividh Vani", Rita has come up with homemade recipes. You can follow her on www.ParsiCuisine.com, on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

Comments