Ambadyachem Saansav Recipe 

Ingredients

Hog plum fruit (peeled) – 6-8 no 

Curry leaves – 4-5 no

Mustard seeds – 1 teaspoon

Salt – As per taste

Sugarcane Jaggery – 10 grams

Cooking oil- As required

 

For Saansav Masala

Skinned black lentil (urad dal) – 1 tablespoon

Button chili – 2 to 3 no

Coconut (freshly grated) – 1/2 cup

Dried red chili – 4-5 no

Fenugreek seeds – 1 teaspoon

Raw Rice – 1 teaspoon

Asafetida – 1 gram

 

Steps of preparation

Step 1 

Making the Saansav Masala 

Slightly pan roast all the ingredients and grind them all together using a grinder (if not a grinder then a blender can be used). Add water and blend together again to get a paste-like consistency.

 

Step 2

Cooking the Hogplum 

Clean and peel the Hog plum.

Take a wide pan and add oil, after the oil is hot add the mustard seeds, curry leaves,  hog plum, and salt. Cover with a lead and cook the hog plum for 8 to 12 minutes. 

 

Step 3 

Add the ground masala and a little water to the hog plum mix and add salt for taste 

Add the jaggery to the hog plum mix and cook for 2 minutes and the dish is ready to serve. 

 

Serving

Pairs well with steamed white rice.

Khatkhati Coconut Candy – Goan Dessert Recipe

Ingredients 

150 grams freshly grated or dry coconut 

45 grams roasted crushed peanuts or cashew nuts

45 grams dry roasted sesame seeds

1 teaspoon cardamom powder

300 grams jaggery 

Ghee/ clarified butter for greasing the plate 

 

Steps of preparation 

Step 1

Place a nonstick pan on medium heat by adding the jagger and stir at intervals, cook the jagger until it is all melted.

Step 2

Turn off the heat and add the roasted sesame seeds, cardamom powder, roasted crushed peanuts, grated coconut, and mix well.

Step 3 

Grease a plate with ghee 

Step 4

Let the jaggery mixture cool down a little, not completely. Take a spoon full of the mixture in your palm and shape it into a ball. Keep it on the greased plate and continue the same for the remaining mixture. 

Step 5 

Allow it to cool down completely and store it in an airtight container

Dodol – Goan Dessert Recipe

Ingredients

1½ cup of coconut milk 

250 grams brown rice flour 

250 grams grated jaggery

50 grams almonds (soak the almonds and remove the skin) 

50 grams cashew nuts

 

Steps of preparation 

Step 1 

In a large bowl, mix the rice flour with the coconut milk and see that the mixture is lump-free then add the jaggery. 

Step 2 

Add the coconut, rice and jaggery mix to a thick-bottomed pot on a low flame and continually stir is it with a wooden spoon. 

Step 3

After 6 to 7 minutes of cooking the mixture, add the crushed almonds, and continue stirring (the step of continuously stirring is the most important part of the process, as it avoids any formation of lumps and gives the Dodol its unique texture) for half an hour making sure the edges do not burn, now add the cashew nuts.

Step 4

Keep stirring the mixture until it starts to leave the side of the pan.

Step 5 

Put the mixture in a greased container and smoothen the top, add chunks of cashew nuts or almonds on the top for decoration and leave it aside to cool. 

Serving 

Cut the Dodol into pieces and serve.