Jackfruit is a tropical fruit grown in high rainfall, coastal and humid countries. Goa is naturally blessed with this fruit and Dhonas is the traditional Goan cake prepared when the fruit is in season. Though commonly made with the soft pods (rassal or rosao) variety, the firm pods (kappa) can be blended into a pulp and used. To achieve a cake crumb texture, either coarse semolina, dalia (cracked or broken wheat) or rice (washed, dried and ground coarsely) is incorporated into the batter. The cake can be steamed or baked, in Goa usually cooked in an earthen pot directly over the wood fire with heat generated on top by the slow burning coconut husks placed on the lid.
The cake mixture consists of jackfruit pulp, dalia toasted in ghee, coconut milk, jaggery, grated coconut, cashew nuts, cardamom powder and salt. Coconut milk blended with jaggery and the pulp are combined with the dalia and kept aside for 2 hours for it to bloom and soften. Rest of the ingredients are incorporated later and the batter baked in a greased cake pan at 350 F or 180 C. This cake is perfect for breakfast or evening at tea-time, deliciously flavoured with jackfruit, sweet and satisfying.
For health benefits of jackfruit, click here.
The cake mixture consists of jackfruit pulp, dalia toasted in ghee, coconut milk, jaggery, grated coconut, cashew nuts, cardamom powder and salt. Coconut milk blended with jaggery and the pulp are combined with the dalia and kept aside for 2 hours for it to bloom and soften. Rest of the ingredients are incorporated later and the batter baked in a greased cake pan at 350 F or 180 C. This cake is perfect for breakfast or evening at tea-time, deliciously flavoured with jackfruit, sweet and satisfying.
For health benefits of jackfruit, click here.
Dhonas (Ripe Jackfruit Cake)
(Serves 10 to 12)
Ingredients:
550 grams jackfruit pods (deseeded)
50 grams palm or sugarcane jaggery (grated)
1 1/2 cups dalia (broken wheat)
1 cup coconut milk
1 cup fresh grated coconut
1/2 cup cashew nuts (chopped)
1/4 teaspoon cardamom powder
1/4 cup water
2 tablespoons ghee (melted)
a pinch of salt
Method:
Grind the jackfruit pods with 1/4 cup water to a fine pulp. This will yield 2 cups. (Do not add extra water. If your blender can grind without water, then omit it.)
Mix the coconut milk and jaggery in a blender.
Heat ghee in a skillet and lightly toast the dalia. Transfer into a bowl, add the jackfruit pulp and coconut milk blended with jaggery. Cover and set aside for the dalia to soften for two hours.
Then, mix in grated coconut, cashew nuts, cardamom powder and salt.
Preheat oven to 350 F or 180 C.
Grease a cake pan and distribute the batter evenly into the pan. Bake until a toothpick inserted in the centre of the cake comes out clean, about 45 minutes.
Upturn the cake when slightly warm and cool completely before slicing.
Note:
(Serves 10 to 12)
Ingredients:
550 grams jackfruit pods (deseeded)
50 grams palm or sugarcane jaggery (grated)
1 1/2 cups dalia (broken wheat)
1 cup coconut milk
1 cup fresh grated coconut
1/2 cup cashew nuts (chopped)
1/4 teaspoon cardamom powder
1/4 cup water
2 tablespoons ghee (melted)
a pinch of salt
Method:
Grind the jackfruit pods with 1/4 cup water to a fine pulp. This will yield 2 cups. (Do not add extra water. If your blender can grind without water, then omit it.)
Mix the coconut milk and jaggery in a blender.
Heat ghee in a skillet and lightly toast the dalia. Transfer into a bowl, add the jackfruit pulp and coconut milk blended with jaggery. Cover and set aside for the dalia to soften for two hours.
Then, mix in grated coconut, cashew nuts, cardamom powder and salt.
Preheat oven to 350 F or 180 C.
Grease a cake pan and distribute the batter evenly into the pan. Bake until a toothpick inserted in the centre of the cake comes out clean, about 45 minutes.
Upturn the cake when slightly warm and cool completely before slicing.
Note:
- Firm jackfruit pods and palm jaggery were used.
- If jackfruit pods are too sweet, omit the jaggery.
- Traditionally soft jackfruit pods and home-made pure ghee are used to make dhonas.
- Dalia can be replaced with coarse semolina or parboiled rice washed, dried and ground coarsely.
- Instead of baking, this cake can be steamed.
- When using a silicone cake pan, place on a baking sheet and then transfer into the oven. The silicone pans are flexible and not sturdy.
