Servings: 16 Pieces
Preparation: 10 Minutes
Cooking Time: 20 Minutes
Served In: Festivals & special occasion
Hello friends, Manjiri’s Foods welcome you all,
Maharashtrian Sweet dish-Khantoli is a special sweet dish made of Rice-Suji or Rice-rava & Jaggery. It is a traditional recipe prepared in the Holy month of Shravan all over Maharashtra. Even though it is a popular sweet dish in Maharashtra; it is less known in other parts of India.
- Rice Rava Or Suji : One Bowl
- Jaggery : One Bowl
- Ghee : Four Teaspoons
- Dry fruits : Mix Four to Five spoons
- Cloves : Three to Four
- Fresh Coconut Grated : Five to six spoons
- Khaskhas / Poppy seeds
- Cardamom powder : ½ tea spoon
- Water : Two and half Bowl
- In a Kadai or Pan put two spoons of ghee and fry Dry fruits till they become pink.
- Remove them from the kadai and keep aside.
- In the same kadai add one spoon of ghee and one bowl Rice-Rava (I have used normal idli rava) or suji and roast it till it becomes pink or raw smell from the rava is gone. Remove from the kadai.
- In the same kadai put two and half bowls of water and bring it to boil.
- Add one bowl of jaggery and dissolve it completely.
- When the jaggery water starts boiling turn the flame to medium.
- Add roasted rice-rava and give it a good mix.
- Cover the lid & cook until it is done completely.
- Check in between and add water if required as rice-rava needs more water to cook.
- When the rava is completely cooked it will look like normal suji halwa or shira.
- Grease the plate with ghee and pour prepared Khantoli mix, spread evenly.
- Add dry fruits, Khaskhas on the top and spread freshly grated coconut.
- Press gently and allow it to cool completely.
- Cut into square shapes or diamond shapes with knife and serve.
- Consume within 24 hours.
Maharashtrian Sweet dish-Khantoli in step by step photos.
In a kadai or pan add two spoons of ghee.
Add roasted rice-rava into the boiling jaggery water; give it good mix and cover the lid and allow it to cook on medium flame.
- Soak rice in water for three to four hours.
- Drain the water and dry the rice by spreading on an cotton cloth.
- Allow the rice to completely dry in shade.
- Then grind this rice into coarse powder.
- Then sieve it to remove the flour part from it.
- Traditionally this rava is extracted by grinding it in a stone flour mill operated by hand.
So friends who all have used this stone flour mill at least once in your life. I used this many times in my childhood. It is still at our home in my Mother’s place.