Bandarvaal Indian Sweets
How can you make the bandarvaal?
Bandarvaal Indian Sweets
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:
Chana Dal (Split Bengal Gram): 1 cup
Jaggery (Gur): 1 cup, grated or powdered
Coconut: 1 cup, grated
Cardamom Powder: 1 teaspoon
Ghee (Clarified Butter): 2-3 tablespoons
Water: As needed
Chopped Nuts: (Optional) Almonds, cashews, or walnuts
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 a 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.
– Written by Elvira Ikotin-Lajter
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