Goan Style Sando Recipe (Steamed Rice Cakes Filled With Sweet Coconut)
Red rice sweet cakes steamed with a filling of coconut and jaggery.
Goan Style Sando Recipe (Steamed Rice Cakes Filled With Sweet Coconut) is a type of sweet made from the same batter of sana which has a light spongy texture once it steamed. The additional sweet filling inside the sana batter is what makes these sandon special. The filling is made from coconut and jaggery with a slight hint of cardamom. The batter is made from a mix of red rice and basmati rice, traditionally in goa red rice was consumed a lot as it is very healthy and tasty too.
If you are looking for more sweet recipes here are some :
- 1 1/2 cup Red matta rice , parboiled
- 3/4 cup Basmati rice
- 1/4 cup White Urad Dal (Split)
- 1 cup Coconut milk , or toddy
- 3 tablespoon Sugar
- 1 teaspoon Active dry yeast
- Salt , to taste For the Filling
- 1/2 cup Fresh coconut , Grated
- 1/2 cup Jaggery
- 1 Cardamom (Elaichi) Pods/Seeds
How to make Goan Style Sando Recipe (Steamed Rice Cakes Filled With Sweet Coconut)
To begin making the Goan Style Sando Recipe (Steamed Rice Cakes Filled With Sweet Coconut)soak parboiled matta rice, basmati rice and urad dal in water for atleast 4 hours.
After 4 hours, grind the rice and urad dal to a smooth paste. The batter must be smooth and not grainy.
You will now mix toddy, yeast, sugar and leave it to ferment for atleast 4 hours which will make the batter to rise well. Make sure you keep this in a warmer place.
Meanwhile heat powdered jaggery with 1/4 cup water and cardamom in a saucepan, until all the jaggery melts, add grated coconut and keep cooking until the jaggery thickens. Once done switch off the heat and allow it to rest.
Once the batter is risen well. You can keep your idli steamer on with enough water below to steam.
Grease the idli trays with oil, Mix the risen batter with salt and keep stirring until the salt is evenly distributed. Pour the batter carefully into each cavity.
After that is done, sprinkle little of the sweet coconut mixture on top of the batter and keep it inside the steamer and steam for atleast 10 minutes. After 10 minutes, If it is not found sticky then it is done.
Switch off the heat, take out the trays and keep it aside to cool down. By using a knife go around the edges and flip the sandons on to a serving plate and do the same for rest.
Hi there! This is our chance to talk to you. First, we love creating recipes keeping you in mind. At Archana's Kitchen we try to keep recipes simple, smart and seasonal without additives and preservatives. We hope you enjoy cooking recipes from our website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to us.