Ninava
Gramflour, Jaggery And Coconut Milk Based Sweet Dish
Ingredients
- 1 Cup 1 Cup Besan (Gramflour)
- 1 tbsp Rawa (Semolina)
- 1 tbsp Whole Wheat Flour
- 1 tbsp Rice Flour
- 3 Cups Coconut Milk
- 1 ½ Cup Jaggery Powder or Grated
- 1 tsp Cardamom (Elaichi) Powder
- 1 tsp Nutmeg (Jaiphal) Powder
- 1 Pinch Salt
- 1 Fist Almods and Pistachios pieces
Instructions
- Combine all the Flours and dry roast on slow gas until nice and fragrant . Make sure not to burn. Cool Completely.
- Once absolutely cool, Combine the Roasted Flour, Coconut Milk, Elaichi Powder, Jaiphal Powder and Jaggery. Mix well to avoid any lumps.
- Place your Mix on slow gas and continuously stir till the mixture thickens like a Pithla or Halwa. It’s important to mix continuously so to avoid the batter from sticking below or forming lumps
- Grease a cake pan with ghee .Spread the batter in the pan and sprinkle lots of chopped dry nuts. Bake at 180 for 35 min or till knife comes out clean
- Have Patience and Cool completely before slicing . Your Ninava Is ready to be served.
Video
Notes
Ninava is a traditional dish of the CKP Community made especially 2 days prior to Ganesh Chaturthi. This day is called Daata. I love how the flavours come together from the besan jaggery and coconut milk. It can be served like as a light dessert for a party. The sweetness from the jaggery doesnot over power you, but indeed fills up your sense. Thumbs up to Mother in law and Aunts for sharing down this recipe.