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Prep Time15 Mins + Overnight
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Cook Time15
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Serving8 People
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Saandans , Semolina cakes shaped and steamed like idlis are a favourite of the Bene Israelis, Indian Jewish Community
Traditionally, it’s done for the Simchat Torah festival which falls during the High Holy Days.
Today we have it on every special occasion, be it a thanksgiving Malida or any other major festival.
Saandans are cherished with a spicy Chicken or Mutton curry or just plain to satisfy the pre dinner hunger pangs.
Enjoy!
Ingredients
Directions
Take a Big Bowl to Mix all the ingredients
Whip 7 eggs in the bowl
Add Salt and whip well. It's important to add salt in this step so as to avoid it coming into direct contact with the yeast later.
Now start adding one by one, Semolina Coconut Butter, Yeast, Cardamom, Pistachios and Almonds
Add 1 Litre Warm Water
Mix well and keep overnight
Next morning , this should have been fermented and risen well
Now apply butter or oil to the idli moulds or the sandan moulds and start pouring the batter until 3/4th filled
Steam for 12 minutes on high heat
Switch off the gas and keep in the steamer for 5 minutes with lid
Remove the saandan slowly with the back of the knife from the moulds and serve
Sandans can be had both hot and cold as per your preference
Conclusion
Sandans can be had both hot and cold as per your preference Sandans can be had with Tea or with Spicy Mutton curry or Just by themselves For Parve (non-dairy) sandans , use oil instead of butter You can use a dash of food color for different batches of batter to make some colorful sandans You can also add Kesar (saffron) to the batter to get light yellow coloured saandans Sugar can be reduced as per your taste
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