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30 May


Chanividi is a sweet made of rice flour and sugar. Rice is soaked in water and then dried under sun. When its still little damp, rice is ground into fine powder. The rice powder is stirred into thick sugar syrup along with chopped dry coconut and sesame seeds to prepare chanividi. No festival or ceremony is complete without chanividi.
Makes: around 2 cups of chanividi


Rice 2 cups
Sugar 2 – 2 1/2 cups
Urad Dal 1 tbsp
Dry Coconut (chopped) 1 tbsp
Ghee 1 tbsp

Method of preparation:

Heat a pan on medium heat, add urad and fry till light golden color.
Grind urad dal into fine powder using a spice blender.
Heat a tsp of ghee in a small pan, add chopped dry coconut pieces and fry them till golden brown.
Soak rice in water for 6-8 hrs.
Drain soaked rice on absorbent cloth and spread on single layer.
Dry the rice under sun until it becomes dry with very little bit of moisture left.
Grind the slightly damp rice into fine flour in batches.
Follow the below steps before rice flour becomes completely dry.

Bring to boil around half a cup of water, add sugar and let it completely melt.
Let the sugar syrup thicken. (around 15 minutes)
When a drop of syrup is added to a bowl of water, it should make a medium soft ball. Then, remove from heat.
Then slowly stir in rice flour, urad dal powder, fried dry coconut pieces and ghee.
Gradually add rice flour enough for the sugar syrup to bind.
Mix thoroughly and vigorously without any lumps.
Grease a plate with a drop of ghee and pour the mixture onto the plate.
This mixture tightens a bit but doesn’t become solid.
Serve chanividi as a dessert and it stores not more than a couple of days.
Notes: Make sure the rice is ground into fine powder.

Suggestions: If sugar syrup becomes thick, add few tbsps of water and make sure its right consistency.
Variations: Some recipes call for toasted sesame seeds, Chanividi Vundalu / Paka Vundalu.
Other Names: Chanividi Muddha.