Pansache Dhonas(Jackfruit steamed cake)

Seasonal fruits have different flavors and are relished with varied preparations in various parts of the world. In Goa, during summers we find lots of Jackfruits freshly plucked. Jackfruits are classified into two general types, one is the Soft fleshed (Called Rasaal Panas in Konkani) which have small, fibrous, soft, mushy, but very sweet carpels and second is the firm-fleshed (called Kapo Panas in Konkani) which have highly tasty, sweet, and crisp carpels.

The Jackfruit pulp can be collected from the soft fleshed carpels. But this time being in Singapore with no much exposure to soft fleshed jackfruit I satisfied my wish to eat Dhonas with the pulp made by grinding the firm-fleshed jackfruit carpels.

Here’s the recipe of Pansache Dhonas(Jackfruit steamed cake)

 

Ingredients

 

2 cup mushy jackfruit Pulp

1 cup Idli Rava (Idli Semolina)

3/4th cup jaggery

2 tbsp freshly grated coconut

Salt to taste

Broken cashew nuts

 

Procedure

 

Making of the jackfruit Pulp

Pluck the fresh Carpels of fleshy Jackfruit and deseed them.

Now take a metal strainer over a deep vessel, pour some carpels on it, and press it gently with palms.

Pulp will start gathering in the vessel under the strainer. OR

If using fresh carpels of firm Jackfruit, deseed them.

Grind it in the mixer along with 1/4th cup water, making a smooth paste.

Preparing Pansache Dhonas(Jackfruit steamed cake)

In a deep bowl whisk together Jackfruit pulp, Idli Rava (Semolina used to for Idli batter preparation), jaggery, salt to taste.

Once mixed well forming Idli batter consistency, add freshly grated coconut and cashew nuts to it.

In a cooker, container apply oil or pure ghee.

Pour the whisked batter into it.

Steam it without a pressure cooker whistle for 25-30 min.

 

Tips & Notes 

 

Fresh Jackfruit pulp can be stored in an airtight container in the freezer for a year and used as and when needed.

 

This Steamed Jackfruit Dhonas can be eaten fresh and leftover Dhonas can be fried on a pan with pure ghee until crisp on all sides. It tastes even better.

 

 

 

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