Ash gourd mandos
Ash gourd mandos or bhakri
Ingredients :
*Broken wheat course rava : 2 cups
Ash gourd / winter melon (grated) : 4 cups
Grated coconut : 2 cups
Jaggery : 2 cups
Ghee : 3 tblsp
Cashew nuts : 10 - 12
Coconut pieces : 4 tblsp (optional)
Salt : to taste
Water : 1 cup
Cardamom : 2 tsp
Procedure:
Wash the melon, cut it into wedges and remove the seeds.
Then cut it into smaller pieces and grate it leaving the skin intact.
Grind grated coconut using water (grinding coconut is optional you can use it as is if you like some texture) then mix it with the grated gourd and add jaggery. Put it on the gas stove on a medium flame.
When it comes to a boil, lower the flame and gradually pour the rava and keep stirring continuously. (If you are using idli rava then add the jaggery after the rice is cooked otherwise it will take a longer time to cook.)
Nicely mix everything and cook until you get a sheera consistency and the grains are cooked. If the grains are not cooked well, add some hot water and cook it further. Then add cashew nut pieces, coconut pieces, salt cardamom powder and two tablespoon of ghee. And mix everything well.
Heat a baking tray on a gas stove, add one tablespoon ghee and spread it out.
Then pour the prepared batter into the tray and smoothen the surface with the ladle and some ghee.
Then bake at 180 degrees for 45 minutes to 1 hour or until it becomes firms and golden brown in colour.
You can replace 1/2 cup of cane jaggery with palm jaggery to enhance the flavour, wherein the result is a little on the darker side as below.
*Broken wheat course rava
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