Kharwa Bebinca

Kharwa Bebinca is a rich, layered gluten-free dessert from India, featuring a delightful combination of coconut milk, rice flour, and jaggery. This indulgent treat is perfect for special occasions and offers a unique taste of traditional Indian flavors.

Ingredients

• Coconut milk - 400 ml
• Rice flour - 100 g
• Jaggery (grated) - 75 g
• Cardamom powder - 1/2 tsp
• Salt - a pinch
• Ghee (clarified butter) - 2 tbsp

Steps

1. In a bowl, mix the rice flour and a pinch of salt. Slowly add 200 ml of coconut milk while stirring to avoid lumps, and set aside.
2. In a saucepan, heat the remaining 200 ml of coconut milk over low heat. Add the grated jaggery and stir until it completely dissolves.
3. Add cardamom powder to the jaggery mixture, then remove from heat and let it cool slightly.
4. Grease a small, round cake tin or a heatproof dish with ghee.
5. Pour a thin layer (about 1/4 of the batter) of the rice flour mixture into the greased tin and spread it evenly.
6. Next, pour a thin layer (about 1/4 of the jaggery mixture) over the rice flour layer.
7. Repeat the layering process, alternating between the rice flour mixture and jaggery mixture until all the mixtures are used up, finishing with the jaggery layer on top.
8. Cover the tin with aluminum foil and steam it in a steamer for about 30 minutes or until a toothpick inserted comes out clean.
9. Once cooked, let it cool for about 10 minutes before removing it from the tin. Cut into slices and serve.

Nutrition

• Calories: 280
• Protein: 3 g
• Carbs: 45 g
• Fiber: 2 g
• Sugar: 20 g
• Sodium: 50 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Contains healthy fats from coconut milk which can provide energy.
• Jaggery is a healthier sweetener compared to refined sugar, offering minerals and iron.

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