Varadhvara A Parsi tea cake
Did you know Bhakra are similar to Varadhvara?
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
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.