Upavasachi vari khandvi (samo/jungle rice)

Samo /jungle rice is obtained from wild grass originating from tropical Asia.while also being part of staple diet for some communities in India, these seeds are, in particular, eaten during religious fasting. For this reason, these seeds are commonly also referred to as "vrat ke chawal" in Hindi (i.e. - rice for fasting, literally). Other (formal) names to identify these seeds include Samo seeds, vari in Marathi and varai in Konkani. 

     My amma(mom) used to make uppitu/upma or idli during ekadashi and Shivaratri but this khandvi is very new to me.It's a popular of maharashtra,consumed during festivals and offered to lord ganesha. I got this from recipe from one of my blogger friend Nutan ( http://nutanskitchen.wordpress.com ) .this is really very delicious and yummy.

Ingredients

• 1/4 kg Vari thandul (samo or jungle rice)
• 300 grams Jaggery ( you can add more if you want more sweet)
• 1/2tsp Cardamom powder (6-7 whole)
• 1 litre Water
• 1/2 cup Ghee
• 2tbsp +2 tbsp Grated coconut
• 10 Almonds,crushed for garnishing
• 1tbsp Raisins

Cooking Directions

1. Heat 1/2 of the ghee in a heavy bottomed pan,add vari/samo rice and stir till it changes to light brown colour.
2. In a separate sauce pan add water and jaggery and bring it to boil,let the jaggery dissolves completely. Add grated coconut and cook again for a minute.
3. Now pour this jaggery syrup over the roasted vari thandul and give it a nice stir,add the remaining ghee and mix it well.
4. cover it with a lid and cook for 5 minutes or till the vari thandul is cooked well
5. Once it is cooked and it is completely dry,add cardamom powder and raisins and mix it well.
6. Grease the stainless steel plate with little ghee.Pour the mixture into a plate and spread it evenly to make 11/2 cm to 2 cm thick layer
7. Now sprinkle 2tbsp grated coconut and crushed almonds and let it cool a bit and then cut into desired shape.