Ninaav
Ninaav is a traditional sweet made by the Maharashtrian CKP community during the end of Shravan month.
Ingredients
- 1 cup gram flour (besan)
- ½ cup wheat flour (gehu ka aata)
- 1 ½ cup coconut milk (nariyal ka doodh)
- 1 cup grated jaggery (gud)
- 3 tbsp clarified butter (ghee)
- ½ tsp cardamom powder (elaichi powder
- )¼ tsp nutmeg powder (jaayfal powder)
- 5 tbsp chopped dry fruits – almonds, pistachios (sookhe mewe)
- a pinch of salt (namak)
- ½ tsp clarified butter (ghee) for greasing the cake tin.
- 1 tsp wheat flour to dust the cake tin.
Instructions
- In a mixing bowl, combine coconut milk and jaggery.
- Mix well, using a whisk till the jaggery is dissolved.
- Add cardamom powder, nutmeg powder and 3 tbsp chopped dry fruits .Give a quick mix.
- Keep this mixture aside.
- Heat 3 tbsp ghee in a pan.
- Add besan and wheat flour.
- Roast the besan- wheat flour mixture on a low flame till it gives out a nice aroma.
- When the mixture turns aromatic, pour the coconut milk-jaggery mixture into the pan, keeping the flame at its lowest.
- Keep stirring continuously and cook till the mixture thickens.
- Add a pinch of salt and mix.
- When the mixture starts leaving the sides of the pan, turn off the heat.
- In the meanwhile, grease a cake tin using ½ tsp ghee.
- Sprinkle 1 tsp wheat flour and swirl the tin so that the flour sticks to the ghee.
- Pour the cooked gram flour mixture into the cake tin.
- Spread evenly using a spatula.
- Garnish with 2 tbsp chopped nuts.
- Preheat an oven at 180 degrees for 10 minutes.
- Place the cake tin in the preheated oven.
- Bake at 180 degrees for 25 to 30 minutes.
- Allow the baked ninaav to cool completely before cutting it into pieces.
- Ninaav is ready to be served.
Notes
- I have used organic jaggery, hence the colour of ninaav is dark brown. The colour may change depending on the type of jaggery used.
- For the coconut milk, I have mixed first and second extract of coconut milk. To know, how to extract coconut milk, click here.