Dhondas

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DhondasDhondas: Dhonas is a baked preparation made made from grated cucumber, coconut, jaggery and sooji/rawa. Dhondas is a part of the Malvani cuisine, from the Konkan region of Maharashtra, Goa and parts of Karnataka. Dhondas is a traditional dessert, is mildly sweet and good for health as well.

 

Ingredients (serves 4):

  • 2 large cucumbers
  • 1 cup semolina
  • 1 cup jaggery, grated
  • 4 tsp ghee, melted
  • 1/4 tsp nutmeg
  • 8-9 cashew nuts, chopped
  • 1 tbsp grated coconut
  • 1/2 tsp salt
  • 1/4 tsp baking soda (sodium bicarbonate)

Method:

  • Peel and grate the cucumber
  • Retain the water that you get while grating the cucumber as it is also used for this dish.
  • Mix the grated cucumber, cucumber water, grated jaggery, chopped cashew nuts, grated coconut and salt in a pan.
  • Bring the mixture to a boil.
  • Cook the mixture, stirring continuously, till the jaggery milts.
  • Remove the mixture from heat.
  • Allow the cucumber mixture to cool down to the room temperature.
  • In a separate pan, melt the ghee.
  • Roast the semolina in the ghee till it is well roasted.
  • A good indicator that the semolina is well roasted is the wonderful aroma that arises.
  • Remove the semolina from heat.
  • Allow the semolina to cool sown to the room temperature.
  • Mix to the roasted semolina with nutmeg powder, baking soda and the cucumber mixture.
  • The resulting batter should be of a cake batter consistency.
  • Place the mixture in the baking tin and bake in a pre-heated oven at 180°C for 25-30 minutes.
  • Test if dhondas is done, by putting a knife straight through the dhondas and pull it out. If no remains stick to the knife, it means that your dhondas is done.
  • Dhondas is ready to be served.
  • Cut the dhondas in desired shares and serve.

Notes:

  • Dissolve the baking soda in 1 tsp of milk, ensuring no lumps are formed, and then add it to the mix.
  • Sometimes, depending on the variety of rava used, the batter becomes very thick and rather dry. If this happens, add a little milk to soften it.

If you have any queries regarding the Dhondas recipe, please leave a comment.

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