Parsi Cuisine


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


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


  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.

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