This article is in continuum to my previous article where I had explained three delicious, typical sweet delights of the Konkani Muslims. This community inhabits the Indian state of Maharashtra's coastal stretches right up to its Ratnagiri district.
With this article we delve into three more sweet delicacies of this ethnic population. These preparations utilize simple ingredients that are transformed into delicious dishes.
Here is a look at these sugary delights:
GHAVNE – These are layered pancakes of ground rice, jaggery, coconut milk, green cardamom powder and eggs. A skillet is heated and laced with generous amount of ghee(clarified butter). This sweet is also part of a significant ritual in the community. Apparently, immediately after the wedding when the groom and bride come to the bride’s house for a stay, this sweet is served for breakfast on the day the couple is meant to leave for the groom’s home and is aptly termed pathavniche ghavne
SASRINGA –. This dish is prepared only for breakfast and served piping hot with bhakris (flat breads of rice flour). The preparation of this sweet is initiated by sautéing of finely sliced onions in ghee (clarified butter) in a sauce pan. Once the onions turn translucent, a mixture of sugar, green cardamom powder and thick coconut milk is added to the onions. The whole mixture is then simmered till the odor of the onions is completely masked. Now, at this stage a pinch of salt is sprinkled into the mixture. The thickened mixture is then moved around the pan to create two to three indentations in each of which a whole egg is placed. The dish is covered and cooked for few minutes on low heat until the eggs are set and the base is caramelized. Then, the surrounding mixture is topped onto the eggs before serving.
DHAPKYA CHI SHAAK – A thick bottomed braiser pan is lined with deseeded calabash/bottle gourd cubes (4x4 inches) in size. A mixture of chopped onions, jaggery, grated coconut, green cardamom powder and pinch of salt is prepared and filled in each of the deseeded cubes as well as layered on top to completely cover the stuffed pieces of gourd. Thick coconut milk is then poured over this entire preparation. The dish is then simmered for hours till the coconut milk evaporates completely. At this stage ghee (clarified butter) is added to bring a nice glaze to the preparation. The dish is cooked further on low flame till a dense caramelization develops. The preparation is then served garnished with dry fruits and khuskhus (poppy seeds).
The aforementioned dishes are just a small glimpse into the elaborate gastronomy of the Konkani Muslims. I hope to unearth many such fascinating dishes and cuisines as I continue on my path of culinary discoveries.
Till then, HAPPY EATING….
- Food & travel enthusiast