Saandan

BISMILLAH HIR RAHMAN NIR RAHEEM



My mom wanted to eat saandans today for breakfast. Its a dish from her native which I too love very much. Its been a long time that we prepared this. Saandans are usually made with rice flour but I prepared it with rawa (suji). Its lill bit sweet and quiet filling too. I got this recipe from a marathi cookery show 'KhadyaBhramanti'. Some people put charoli on top for decoration, I prefer it simple as it is.

RECIPE:

Ingredients:

Rawa (suji) = 3 cups

Coconut milk = 3 cups

Sugar = 1 1/2 cup

Baking Powder = 2 tsp

Water = 1 glass

Salt to taste

Ghee for greasing

Method:

1. Sieve rawa. Separate the fine from the coarse one.

2. Heat one glass of water. Add approx. one cup of the coarse rawa in it. Lower the flame and cover with a lid. After sometime switch off the flame.

3. Add 3 cups of coconut milk in it and mix well.

4. Add the remaining 2 cups fine rawa, 2 tsp baking powder, salt, sugar and mix well.

5. Keep this mixture for 5-6 hrs for ferment.

6. Now grease the saandan plates with ghee. Pour the batter in it. Put those in saandan moulds and steam them just like idlis. Serve hot or cold.

Note:

We usually prepare this batter previous night and leave it overnight for ferment. Saandans are usually made for breakfast at our place.

Edited: 5th Jan. 2011

This is my entry to Food Palette Series White at Torviewtoronto event.