Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Recipe Source: My Mother
1) 1 & 1/2 cup rice
2) 1 & 1/2 Cup grated Jaggery
3) 1/2 Cup Ghee
4) Pisces of coconut
5) 1 tbsp split chickpea
6) 2 tbsp moong Dal
7) 1/2 cup pea nuts
8) Cashew nuts
11) 1 tsp Cumin Seeds
12) Salt as per taste
13) 2 Turmeric Leaves
Khantoli Recipe- Secret Recipe Method with Pictures
Wash and drain rice.
Khantoli recipe – Wet rice and Dried-up
Spread the rice on a thin white muslin cloth. Spread it under a fan if required
While the rice is slightly wet, take the rice in batches and grind in a mixer grinder to a coarse fine consistency.
While using mixer grinder, care should be taken that the rice is not ground to fine flour.
My mother has used the traditional millstone here, but you can use the mixer grinder at your convenience.
Sieve it and collect the flour if any.
Khantoli Recipe – Coarsely Ground rice
Soak split chickpea.
Dry roast peanuts and peel skin of it and keep aside.
In a same pan dry roast moong dal and cashew nut.
Take grated jaggery.
Khantoli Recipe – Mixture Preparation
In a heavy bottom pan heat ghee and roast rice rava till 10 -15 minutes.
Remove it from pan and in the same pan add sufficient water.
Once the water start to boil add salt, turmeric powder, cumin seeds, peanuts, cashew nuts, roasted moong dal, soaked chana dal, coconut pieces and let it cook.
Add rice rava and cook till it absorb all water.
Once all the water absorb add grated jaggery and stir well.
When it all comes together lower the flame and put in some turmeric leaves for flavor.
Put a lid on it and let it cook for another 10 minutes.
Grace plate or trey with ghee and add above mixture on it.
Spread it by using your hand.
Khantoli Recipe – Cropped to Small Size Pieces
Cut into square.
Its ready to serve.