Varadhvara are made fresh and served at Weddings to the guests. Read about the wedding ceremonies.
Recipe from Rita’s cookbook “Parsi Cuisine: Manna of the 21st Century”
- 750 grams fine wheat flour
- 350 grams semolina (Ravo)
- 400 grams castor sugar
- 500 grams pure ghee
- 1 ½ tsp. baking powder
- ½ cup Charoli (optional)
- ½ cup almonds (blanched and slivered)
- 1 tsp. caraway seeds
- 1 tsp. mace powder
- 1 tsp. nutmeg
- 1 tsp. cardamom
- 1 tsp. vanilla essence
- 5 eggs
- Oil or Ghee for frying
- Mix flour, semolina, sugar, ghee and all spices well.
- Mix with the eggs beaten and enough water to make soft dough.
- Fry the nuts and then add to dough with caraway seeds and essence.
- Knead dough and keep covered for 2 hours.
- Divide dough into 1 – 2 inch size balls.
- Shape each ball into a flat round shape with your palms. Similar to a cookie or bhakhra. (1 inch thick)
- Fry this in deep oil in a flat pan. When one side is brown turn over and fry the other side. Poke holes to make sure the Varadhvara gets hot oil inside to cook well.