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Jackfruit dhondas

Jackfruit dhondas

Jackfruit dhondas takes me back to my childhood. We spent every summer vacation at my aaji’s house in Goa. Summer also meant ripe Mancurad mangoes, jackfruit, wild berries, and traditional homemade fruit roll-ups, pickles, and papad. One such traditional recipe my grandma use to make is phansacha dhondas, or a sweet jackfruit cake.

She used to make the dhondas on a small wood burning stove and would put burning coals on top of the lid, creating a makeshift oven. The aroma from the sweet cake and the smoky coals would spread through the house giving everyone a heads up of what was coming from breakfast the following day.

Over the years, I have fondly thought of the dhondas but could never find the ingredients to make it. Luckily, I came across a nice ripe jackfruit at the local international store, and I absolutely had to try my grandma’s recipe.

Jackfruit is a tropical fruit and is rich in nutrients. It has protein, minerals, vitamins and is rich in antioxidants. It offers many health benefits. I will do a video on how to cut a jackfruit so stay tuned.

Jackfruit Dhondas

Delicious cake made using jackfruit, semolina, jaggery, and nuts
Prep Time10 mins
Cook Time30 mins
Course: Breakfast, Snack
Cuisine: Indian
Keyword: Jackfruit cake
Servings: 4

Ingredients

  • 2 cups jackfruit deseeded
  • 2 tsp ghee
  • 1 cup rava or semolina not too fine
  • 1/4 cup water to make 2 cups of jackfruit pulp
  • 1/4 cup jaggery powder adjust to taste
  • 1/4 tsp salt
  • 1/4 cup fresh or frozen coconut grated
  • 1 tbsp cashewnuts
  • 1/4 tsp cardamom powder
  • 1-2 dry turmeric leaves optional

Instructions

  • Clean and de-seed the jackfruit. Grind it to a fine pulp. Add water as needed to make about 2 cups.
  • In a pan, heat the ghee and roast the rava or semolina until it is slightly brown and aromatic. It takes about 10 minutes. Transfer the rava to another plate.
  • In the same pan, bring the jackfruit pulp to a boil on medium.
  • Add jaggery and stir until it dissolves.
  • Add salt, coconut, nuts and cardamom powder.
  • Keep stirring until the mixture thickens.
  • Using the back of a spoon, level the mixture .
  • Spread a couple of turmeric leaves on top and close the lid.
  • Put a griddle or tava on low flame and put the pan on top of the griddle for about 10 minutes or until the cake is set. A toothpick or knife inserted in it should come out clean.
  • Enjoy the dhondas as a delicious breakfast or an evening snack.

Video

Notes

Turmeric leaves add an exotic flavor. Turmeric is easy to plant in your own kitchen garden. Bring some turmeric roots from your Indian or International store and stick them in some soil. You should see some leaves shooting up within a month. 

Click here for another delicious recipe using rava.

Happy Feeding and Eating!



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