Rice rava khandvi or khantoli is a Maharashtrian recipe from the coastal Konkan area. It is also known as Sanjori.
Khandvi/khantoli is easy to make and takes just about 10-15 minutes. Khandvi is generally made for the Nagpanchami festival.
Khandvi or khantoli is made with rice rava / rice sooji / rice semolina.
My mother usually makes it on a Nagpanchami day and she calls it khantoli.
Khandvi / khantoli is also made of other Vrat or upvas days.
This Khandavi is a sweet and is different from the gujarati khandvi which is spicy.
If you are looking for making a quick sweet, make khandvi.
You may make and keep it in fridge for 2-3 days.
Rice rava is available in grocery shops but traditionally, this rice rava for khandvi, is made at home. You may also use the idli rava which is available in shops.
The process of making rice rava is easy but a bit time consuming. You can make rice rava a few days in advance and use it to make khandvi or rice rava upma.
Scroll down to find the instructions to make rice rava at home.
Ghee - clarified butter
Ingredients for khandvi - sanjori - khantoli for 2-3 servings
Khandvi / khantoli is ready to eat. Serve warm or at room temperature along with a few drops of ghee.
Tips and variations
Rice rava takes a bit longer time and needs more water compared to wheat rava(semolina/ upma rava).
Store leftover khantoli in the fridge and you can eat it for the next 2-3 days.
You may add ginger paste or nutmeg powder along with cardamom powder for flavor and taste.
Khantoli is usually made with jaggery but if you wish, you may add sugar instead of jaggery. Color and taste will change accordingly.
Rice rava is usually made with the regular white rice that you use for making rice.
The sieved fine powder may be used in other recipe.
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