Goan Style Sando Recipe (Steamed Rice Cakes Filled with Sweet Coconut)
Goan Style Sando is a delightful dessert from Goa, characterized by its light, spongy texture and delicious coconut filling. Often prepared with the same batter as sana, this sweet treat takes on a unique twist with the addition of a flavorful coconut and jaggery filling. Traditionally, Goan cuisine features red rice, which is considered healthy and tasty, and it forms the base for this recipe. The sweet coconut filling is infused with a hint of cardamom, making these rice cakes even more irresistible.
Cuisine: Goan
Course: Dessert
Diet: Vegetarian
Ingredients for the Batter:
| Ingredient | Quantity |
|---|---|
| Red Matta Rice (parboiled) | 1 1/2 cups |
| Basmati Rice | 3/4 cup |
| White Urad Dal (Split) | 1/4 cup |
| Coconut Milk (or toddy) | 1 cup |
| Sugar | 3 tablespoons |
| Active Dry Yeast | 1 teaspoon |
| Salt | To taste |
Ingredients for the Coconut Filling:
| Ingredient | Quantity |
|---|---|
| Fresh Coconut (grated) | 1/2 cup |
| Jaggery | 1/2 cup |
| Cardamom Pods/Seeds | 1 |
Preparation Time:
480 minutes (including soaking and fermentation)
Cooking Time:
15 minutes
Instructions:
-
Soak the Rice and Dal:
Start by soaking the parboiled matta rice, basmati rice, and white urad dal in water for at least 4 hours. This allows them to soften and prepare them for grinding. -
Grind the Rice and Dal:
After the soaking period, drain the water from the rice and dal, then grind them together into a smooth batter. The texture of the batter should be silky and not grainy. -
Ferment the Batter:
In a separate bowl, combine the coconut milk (or toddy), sugar, and active dry yeast. Add this mixture to the batter, then mix everything together well. Allow the batter to ferment in a warm place for at least 4 hours, during which it will rise and become light and airy. -
Prepare the Coconut Filling:
In a saucepan, heat the jaggery with 1/4 cup of water and cardamom pods until the jaggery has melted. Stir in the grated fresh coconut, and cook the mixture on low heat until the jaggery thickens and the coconut absorbs the sweetness. Once the filling reaches a thick consistency, remove it from the heat and set it aside to cool. -
Steam the Sando:
Once the batter has fermented and risen, it’s time to steam the sandons. Set up your idli steamer with enough water at the bottom, then grease the idli trays with a bit of oil to prevent sticking. Mix the fermented batter with salt and stir it evenly. -
Assemble the Sando:
Carefully pour the prepared batter into each cavity of the greased idli tray. Add a small spoonful of the sweet coconut filling on top of the batter. Make sure not to overfill. Place the tray into the steamer, cover, and steam for about 10 minutes. Check to ensure the rice cakes are not sticky before removing them. -
Serve:
Once steamed, turn off the heat and allow the sandons to cool slightly. Using a knife, carefully go around the edges of the sandons and flip them onto a serving plate. Repeat for the remaining sandons. -
Serving Suggestion:
For an authentic Goan experience, serve these steamed rice cakes as a delightful dessert after a meal of Spinach Rice (Palak Pulao) and Tomato Onion Cucumber Raita.
Goan Style Sando is a wonderful addition to your Goan recipe collection, offering a combination of soft, steamed rice cake and a sweet coconut filling. The balance of flavors from the jaggery and coconut, along with the subtle cardamom note, creates a delicious treat that will leave you wanting more!
