Jackfruit is a versatile fruit and depending on its ripeness, it can be consumed plain or cooked. A green one though bland in taste, absorbs flavour and a great addition in savoury dishes. Preferred by vegetarians and vegans as a meat alternative for its stringy texture. Ripe pods are used in preparation of various desserts. The traditional sweet or godachi sannas prepared in Goa for feasts and special occasions, innovated by me with ripe jackfruit pods. Incredibly delicious with the fruit lending a pleasant surprise in every bite. A tasty alternative to the plain sweet sannas.
Soaked rice is ground with the ripe pods and salt to a fine paste. The batter fermented with yeast for a couple of hours. Then, steamed with a sweet coconut-palm jaggery filling in between two layers of the batter. The sweet sannas are spongy with an attractive yellow colour and a brown speck ring all around in the middle. Savoured for breakfast or evening tea-time. Leftover sannas can be reheated (a couple at a time) in the microwave for 30 seconds. They turn soft instantly when warm.
Soaked rice is ground with the ripe pods and salt to a fine paste. The batter fermented with yeast for a couple of hours. Then, steamed with a sweet coconut-palm jaggery filling in between two layers of the batter. The sweet sannas are spongy with an attractive yellow colour and a brown speck ring all around in the middle. Savoured for breakfast or evening tea-time. Leftover sannas can be reheated (a couple at a time) in the microwave for 30 seconds. They turn soft instantly when warm.
 Rice, jackfruit pods & salt  Batter with yeast  Filling sprinkled on batter  Steamed sannas |  Blended into a fine paste  Batter risen after 2 hours  Filling covered with batter  Cooled in a dish with water |
Jackfruit Sweet Sannas
(Yields 12)
Batter
Ingredients:
2 cups idli rice
400 grams ripe jackfruit pods (weight without the seeds)
1 teaspoon dry active yeast
2 tablespoons lukewarm water
a pinch of sugar
salt
Filling
Ingredients:
1 1/2 cups grated coconut
1 pyramid (150 grams) of Goa palm jaggery (grated)
1/4 teaspoon cardamom powder
Method:
Wash and soak rice in water overnight.
Drain out the water, transfer to a blender along with jackfruit pods and salt. Grind to a fine paste with two cups of fresh water. Pour into a bowl.
In a separate bowl, mix yeast with lukewarm water and sugar. Set aside for five minutes to froth and foam.
Stir yeast into the batter until well combined.
Note:
Put a plastic wrap over the bowl with batter and leave in a warm place to rise or double, around 2 hours or more.
Heat a steamer with water and lightly oil the moulds.
For filling:
Mix grated coconut with jaggery and cardamom powder in a bowl.
Pour a serving spoon of batter into the prepared moulds. Sprinkle filling mixture all around on the top. Cover filling with another spoonful of batter.
Steam moulds in batches for 10 to 12 minutes until sannas are cooked. Carefully remove moulds from the steamer and place in a dish with little water to cool.
Run a knife along the edge of the moulds. The sannas will come off easily.
Enjoy sannas with a hot cup of tea.
Note:
(Yields 12)
Batter
Ingredients:
2 cups idli rice
400 grams ripe jackfruit pods (weight without the seeds)
1 teaspoon dry active yeast
2 tablespoons lukewarm water
a pinch of sugar
salt
Filling
Ingredients:
1 1/2 cups grated coconut
1 pyramid (150 grams) of Goa palm jaggery (grated)
1/4 teaspoon cardamom powder
Method:
Wash and soak rice in water overnight.
Drain out the water, transfer to a blender along with jackfruit pods and salt. Grind to a fine paste with two cups of fresh water. Pour into a bowl.
In a separate bowl, mix yeast with lukewarm water and sugar. Set aside for five minutes to froth and foam.
Stir yeast into the batter until well combined.
Note:
- No water required to thin down the batter. The water used in grinding is good enough.
Put a plastic wrap over the bowl with batter and leave in a warm place to rise or double, around 2 hours or more.
Heat a steamer with water and lightly oil the moulds.
For filling:
Mix grated coconut with jaggery and cardamom powder in a bowl.
Pour a serving spoon of batter into the prepared moulds. Sprinkle filling mixture all around on the top. Cover filling with another spoonful of batter.
Steam moulds in batches for 10 to 12 minutes until sannas are cooked. Carefully remove moulds from the steamer and place in a dish with little water to cool.
Run a knife along the edge of the moulds. The sannas will come off easily.
Enjoy sannas with a hot cup of tea.
Note:
- Red parboiled rice can be substituted for idli rice.
