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  Posted by Zeen Sith on September 17, 2024 at 12:21 pm

  How can you make the bandarvaal?

  Elvira Ikotin-Lajter replied 4 weeks ago 2 Members · 1 Reply

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  Elvira Ikotin-Lajter

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  September 17, 2024 at 5:52 pm

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  Making Bandarvaal (a traditional Indian sweet) involves a series of steps that combine various ingredients to create a delicious treat. Bandarvaal is commonly associated with the festive cuisine of Maharashtra and is enjoyed as a snack or dessert. Here’s a general recipe and method to make Bandarvaal:

  Ingredients:

  1. Chana Dal (Split Bengal Gram): 1 cup
  2. Jaggery (Gur): 1 cup, grated or powdered
  3. Coconut: 1 cup, grated
  4. Cardamom Powder: 1 teaspoon
  5. Ghee (Clarified Butter): 2-3 tablespoons
  6. Water: As needed
  7. Chopped Nuts: (Optional) Almonds, cashews, or walnuts
  8. Desiccated Coconut: (Optional) for coating

  Instructions:

  1. Prepare the Chana Dal:

  • Soaking: Rinse 1 cup of chana dal thoroughly and soak it in water for about 2-3 hours.

  • Cooking: Drain the soaked chana dal and cook it in a pot with fresh water until it becomes soft but not mushy. This usually takes around 15-20 minutes. Alternatively, you can use a pressure cooker for faster cooking.

  • Draining: Once cooked, drain any excess water from the chana dal and let it cool slightly.

  2. Prepare the Mixture:

  • Grinding: Coarsely grind the cooked chana dal in a food processor or blender. The consistency should be grainy but well-formed.

  • Heating: Heat 2-3 tablespoons of ghee in a pan over medium heat.

  • Adding Ingredients: Add the coarsely ground chana dal to the pan and sauté for a few minutes until it releases a nutty aroma.

  • Sweetening: Add 1 cup of grated or powdered jaggery to the pan. Continue to cook, stirring constantly, until the jaggery completely melts and blends with the chana dal.

  • Adding Coconut and Spices: Mix in 1 cup of grated coconut and 1 teaspoon of cardamom powder. Stir well to combine all the ingredients.

  3. Shaping the Bandarvaal:

  • Cooling: Allow the mixture to cool slightly so that it’s easier to handle. The mixture should be warm but not too hot.

  • Forming Balls: Grease your hands with a little ghee and take small portions of the mixture. Roll them into small, round balls (approximately the size of a walnut). You can also shape them into small discs or other shapes, depending on your preference.

  • Coating (Optional): Roll the balls in desiccated coconut or chopped nuts if desired for extra texture and flavor.

  4. Serving and Storing:

  • Cooling: Allow the Bandarvaal to cool completely. They will harden slightly as they cool.

  • Storage: Store the Bandarvaal in an airtight container. They can be kept at room temperature for a week or refrigerated for longer shelf life.

  Tips:

  • Adjust Sweetness: You can adjust the amount of jaggery according to your taste preferences. Some people like it sweeter, while others prefer a milder sweetness.

  • Consistency: Ensure the mixture isn’t too dry or too wet. It should be easy to form into balls without crumbling.

  • Variations: Feel free to add a pinch of saffron or a small amount of khoya (reduced milk) to enhance the flavor and richness.

  Bandarvaal is a delightful treat that combines the nutty flavor of chana dal with the sweetness of jaggery and the richness of coconut. It’s a great option for festive occasions or as a special snack.

  • This reply was modified 4 weeks ago by  Elvira Ikotin-Lajter.

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