Goa is naturally blessed with a wealth of jackfruit trees. There are two types of jackfruits; firm (kappa) and soft (rassal or rosao). A tropical fruit found in high rainfall, coastal and humid countries. Besides eaten as a fruit, jackfruits are used in preparation of pickles, jam, squash, chips, candy, halwa, jack leather and papad, just to name a few. The seed is also edible, a rich source of starch and protein. Fresh jackfruit leaves have a distinctive flavour and are utilized as wrapping for steaming various rice and sweet preparations. Dried leaves are tailored to make disposable plates.
In season, when jackfruits are in abundance, the ripe pods of the rassal variety are ground to prepare steamed cakes. To achieve soft, fluffy cakes, I have added yeast. These cakes are spongy, light with a subtle flavour of jackfruit and perfect balance of sweetness. A delicious, satisfying tea time snack or can be eaten for breakfast.
Jackfruit is a nutritious fruit with an excellent source of Vitamin C that strengthens the immune system. Potassium in the fruit lowers high blood pressure. It is loaded with copper that maintains a healthy thyroid. The presence of iron prevents anemia. Rich in magnesium which helps in the absorption of calcium and strengthens the bones. Vitamin A in jackfruit contributes to healthy vision and skin. The phyto-nutrients in the fruit have anti-cancer and anti-aging properties.
In season, when jackfruits are in abundance, the ripe pods of the rassal variety are ground to prepare steamed cakes. To achieve soft, fluffy cakes, I have added yeast. These cakes are spongy, light with a subtle flavour of jackfruit and perfect balance of sweetness. A delicious, satisfying tea time snack or can be eaten for breakfast.
Jackfruit is a nutritious fruit with an excellent source of Vitamin C that strengthens the immune system. Potassium in the fruit lowers high blood pressure. It is loaded with copper that maintains a healthy thyroid. The presence of iron prevents anemia. Rich in magnesium which helps in the absorption of calcium and strengthens the bones. Vitamin A in jackfruit contributes to healthy vision and skin. The phyto-nutrients in the fruit have anti-cancer and anti-aging properties.
Jackfruit Sandon or Cake
(Makes 2 cakes in 9” cake pans)
Batter
Ingredients:
3 cups parboiled rice (light yellow or red)
1 1/2 cups grated coconut
1/2 cup sugarcane jaggery
20 to 25 ripe pods of jackfruit (soft rassal variety)
salt
Method:
Wash and soak rice overnight. Next morning, grind to a fine paste with coconut, pods of jackfruit, jaggery, little water and salt. (Sweetness depends on the pods, so add jaggery accordingly.)
Fermentation
Ingredients:
2 teaspoons dry yeast
1/4 cup lukewarm water
1 teaspoon sugar
To activate dry yeast, add it to lukewarm water along with sugar. Stir and leave for few minutes to froth and foam. Add the yeast mixture to the ground paste. Mix and ensure that the batter is thick. (No water required to thin down batter. The water used in grinding is good enough.)
Cover and leave in a warm place for batter to rise or double, a couple of hours or longer.
Method:
When batter has risen, heat the steamer with water and lightly oil two 9" cake pans or any wide deep dish. Pour batter into cake pans. Steam cake pans one at a time till a knife inserted in the centre comes out clean, around 10 to 15 minutes. Carefully remove pan and place in a dish with little cold water to cool.
Run a knife along the edge of the pan. The cake will come off easily. Cut into squares or pieces and enjoy with a cup of hot milk or tea.
Note:
(Makes 2 cakes in 9” cake pans)
Batter
Ingredients:
3 cups parboiled rice (light yellow or red)
1 1/2 cups grated coconut
1/2 cup sugarcane jaggery
20 to 25 ripe pods of jackfruit (soft rassal variety)
salt
Method:
Wash and soak rice overnight. Next morning, grind to a fine paste with coconut, pods of jackfruit, jaggery, little water and salt. (Sweetness depends on the pods, so add jaggery accordingly.)
Fermentation
Ingredients:
2 teaspoons dry yeast
1/4 cup lukewarm water
1 teaspoon sugar
To activate dry yeast, add it to lukewarm water along with sugar. Stir and leave for few minutes to froth and foam. Add the yeast mixture to the ground paste. Mix and ensure that the batter is thick. (No water required to thin down batter. The water used in grinding is good enough.)
Cover and leave in a warm place for batter to rise or double, a couple of hours or longer.
Method:
When batter has risen, heat the steamer with water and lightly oil two 9" cake pans or any wide deep dish. Pour batter into cake pans. Steam cake pans one at a time till a knife inserted in the centre comes out clean, around 10 to 15 minutes. Carefully remove pan and place in a dish with little cold water to cool.
Run a knife along the edge of the pan. The cake will come off easily. Cut into squares or pieces and enjoy with a cup of hot milk or tea.
Note:
- Red parboiled rice was used to prepare these cakes.
- If you do not have a steamer, use a deep wide pan or pot for steaming. It should accommodate the deep cake pan. Place a round ring or cutter in the centre of the pot. Cover with water just above the ring so that the cake pan can rest on it not float (see picture below).
