Sweet Dishes

Randhan

1 year ago
Read Time: 2 minutes
by Karthyayani Pai (Padma)

Randhan is a long forgotten sweet dish which was prepared in Konkani homes. It is a simple nutritious and steamed dish that can be prepared as a 4’0 clock dish and given to children after they come back from school. It is very easy to prepare and is prepared with idili batter.

Ingredients

You need

For idili batter preparation

1 cup urad dal
2 cups raw rice
2 cups par boiled rice
Water as required for soaking and grinding

For the jaggery mix ( For 2 cups idili batter)

1 cup coconut scrapings
3/4^th cup jaggery
A pinch of salt
½ tspn Cardamom powder

Method

Preparing the idili batter

Wash and soak urad dal in a vessel for 3 to 5 hours. Soak raw rice and par boiled rice together in a vessel for 3 to 5 hours.

Grind urad dal to a fine paste then coarsely grind rice batter. Mix both the batter together. Ferment overnight and use the next day. Next day add water if needed. Add salt and mix well.

Preparing the jaggery mix

This mix is for 2 cups of idili batter.

Mix together jaggery, coconut scrapings, cardamom power thoroughly. If required you can add salt to the mix. If you have already added salt to the batter then check and add salt.

Preparing the Randhan

In a flat vessel (similar to the one we used for preparing the urdha sandhan which will fit in your steamer as well as which will hold two cups of batter.

Pour one cup of batter into the vessel. Top it with the jaggery mix uniformly.

On top of this pour the remaining batter (Photo A). This batter should cover the jaggery mix. So now you have three layers that is batter, jaggery mix and again batter. Place the vessel in the steamer (Photo B) and steam cook for 10 to 20 minutes (Photo C).

In between check for doneness by pricking the randhan with a tooth pick. If the tooth pick comes out clean then your randhan is cooked well, else keep for some more time.