We all know निनावं, the soft yumminess of it and the melt-in-the mouth-ness of besan and jaggery and coconut milk and cardamom. Well, here's a slightly different (lazier) take on our favourite vegan dessert!
Ingredients: (use organic ingredients for that extra taste and texture, normal is fine if you can't get organic)
1. Besan(chickpea flour): 2 cups
2. Powdered Jaggery: 1.25 cups (or more if you like it extra sweet)
3. Coconut Milk: One pack of Dabur hommade or 2 cups freshly extracted
4. Cardamom: Ground, 2 teaspoons
5. Nutmeg: Ground, pinch
6. Water: 1 cup
Procedure:
1. Preheat oven to 180 deg celcius.
2. Add water and coconut milk to besan and beat until no lumps are seen.
3. Now add everything into a mixie/blender bowl and mix well. The resultant mixture should be runny, NOT thick. Add more water if required. Coarser besan tends to absorb more water, so the quantity of water required may be different every time.
4. Pour the runny batter into a cake mould.
5. Bake at 180 deg celcius until top turns dark brown, approximately 40 minutes.
6. Remove from oven and cool. Cut up into pieces and serve warm.
The traditional ninaava is steamed, not baked. But you need to keep stirring that and that is definitely not what a lazy cook would do :)
My son eats his with a bit of vanilla ice-cream, obviously he's not vegan! But I like to have it plain.
Ingredients: (use organic ingredients for that extra taste and texture, normal is fine if you can't get organic)
1. Besan(chickpea flour): 2 cups
2. Powdered Jaggery: 1.25 cups (or more if you like it extra sweet)
3. Coconut Milk: One pack of Dabur hommade or 2 cups freshly extracted
4. Cardamom: Ground, 2 teaspoons
5. Nutmeg: Ground, pinch
6. Water: 1 cup
Procedure:
1. Preheat oven to 180 deg celcius.
2. Add water and coconut milk to besan and beat until no lumps are seen.
3. Now add everything into a mixie/blender bowl and mix well. The resultant mixture should be runny, NOT thick. Add more water if required. Coarser besan tends to absorb more water, so the quantity of water required may be different every time.
4. Pour the runny batter into a cake mould.
5. Bake at 180 deg celcius until top turns dark brown, approximately 40 minutes.
6. Remove from oven and cool. Cut up into pieces and serve warm.
The traditional ninaava is steamed, not baked. But you need to keep stirring that and that is definitely not what a lazy cook would do :)
My son eats his with a bit of vanilla ice-cream, obviously he's not vegan! But I like to have it plain.
