Steamed spongy rice cakes sweetened with a filling of Goa palm jaggery and grated coconut. Also known as godachi or goddachim sannas.
Soaked parboiled rice is ground to a paste which is then fermented either with toddy or yeast. The fermented batter with the filling is steamed in moulds or in a wide deep dish. When steamed, these rice cakes are soft, fluffly with sweet specks. Eaten for breakfast, a healthy nutritious bread providing the energy you need to start your day or during tea time in the evening.
Sweet sannas are prepared in Goa for feasts and special occasions. A delicious bread to carry and enjoy while travelling or for a picnic. Leftover sannas can be reheated (a couple of sannas at a time) in the microwave for 30 seconds. They turn soft instantly when warm.
Soaked parboiled rice is ground to a paste which is then fermented either with toddy or yeast. The fermented batter with the filling is steamed in moulds or in a wide deep dish. When steamed, these rice cakes are soft, fluffly with sweet specks. Eaten for breakfast, a healthy nutritious bread providing the energy you need to start your day or during tea time in the evening.
Sweet sannas are prepared in Goa for feasts and special occasions. A delicious bread to carry and enjoy while travelling or for a picnic. Leftover sannas can be reheated (a couple of sannas at a time) in the microwave for 30 seconds. They turn soft instantly when warm.
Sandon or Sweet Sannas
(Makes 12 sannas or one 9" round cake)
Batter
Ingredients:
2 cups parboiled rice (light yellow or red)
1 teaspoon dry yeast
1 tablespoon lukewarm water
2 tablespoons + 1 teaspoon sugar
1/4 to 1/2 cup water (for batter)
salt
Filling
2 cups grated coconut
1 pyramid of Goa palm jaggery (grated)
a pinch of cardamom powder
Method:
Wash and soak rice overnight. Next morning, grind to a fine paste.
Mix grated coconut with jaggery and cardamom powder for filling.
To activate dry yeast, add it to one tablespoon of lukewarm water along with 1 teaspoon sugar. Stir and leave for few minutes to froth and foam. Add the yeast mixture to the ground paste along with two tablespoons of sugar, salt and enough water to make a thick batter.
Mix, cover and leave in a warm place for batter to rise or double, around four hours.
Heat the steamer with water and lightly oil the moulds, 9" cake pan or any wide deep dish.
Pour batter into moulds or cake pan. Sprinkle filling mixture all around on top. Place pan in steamer, cover and steam till a knife inserted in the centre comes out clean. Carefully remove moulds or pan and place in a dish with little water to cool.
Run a knife along the edge of the moulds or pan. The sannas or sandon will come off easily. Cut into wedges and enjoy with a hot cup of milk or tea.
Note:
(Makes 12 sannas or one 9" round cake)
Batter
Ingredients:
2 cups parboiled rice (light yellow or red)
1 teaspoon dry yeast
1 tablespoon lukewarm water
2 tablespoons + 1 teaspoon sugar
1/4 to 1/2 cup water (for batter)
salt
Filling
2 cups grated coconut
1 pyramid of Goa palm jaggery (grated)
a pinch of cardamom powder
Method:
Wash and soak rice overnight. Next morning, grind to a fine paste.
Mix grated coconut with jaggery and cardamom powder for filling.
To activate dry yeast, add it to one tablespoon of lukewarm water along with 1 teaspoon sugar. Stir and leave for few minutes to froth and foam. Add the yeast mixture to the ground paste along with two tablespoons of sugar, salt and enough water to make a thick batter.
Mix, cover and leave in a warm place for batter to rise or double, around four hours.
Heat the steamer with water and lightly oil the moulds, 9" cake pan or any wide deep dish.
Pour batter into moulds or cake pan. Sprinkle filling mixture all around on top. Place pan in steamer, cover and steam till a knife inserted in the centre comes out clean. Carefully remove moulds or pan and place in a dish with little water to cool.
Run a knife along the edge of the moulds or pan. The sannas or sandon will come off easily. Cut into wedges and enjoy with a hot cup of milk or tea.
Note:
- 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).
- With 2 cups rice, you get 5 sannas and 1 round sandon steamed in a 9" cake pan.
- For thicker sandon, use entire batter to get 1 sandon. Pour half the batter into the cake pan, then spread filling and cover with remaining batter.
