Jackfruit Sandon is a delicious Goan style steamed rice cake flavored with jackfruit pulp. It is sweet, dense, and soft, and can be enjoyed for breakfast or as a light snack!
The Konkan region and southern India are blessed with an abundance of jackfruits! The jackfruit has a distinct aroma and a sweet taste. It comes in 2 varieties, one is hard called kappa and the other is the soft variety called rassal . I prefer the rassal variety, simply coz when it’s ripe it just melts in the mouth.
A lot of people irk at the very mention of the word jackfruit, it is not everyone’s cup of tea and its taste is something that has to be acquired. I have been enjoying this exotic fruit every summer vacations spent in Goa, and so I love it ever since I was a child!
It’s not very easy to spot them here in the US, except for the Indian and Asian stores I guess. I spotted one at the Asian store when my in-laws had visited us last year and of course, I was so excited to see the jackfruit even though it was not the soft variety.
My Mum in law made this jackfruit sandon. Surprisingly, I don’t know how but I hadn’t tasted it until she made it, now being an avid jackfruit lover and all things sweetened with cardamom and jaggery, I loved it.
So the other day when I saw jackfruit at the store again, I decided on making this jackfruit sandon and sharing it on the blog. A sandon is nothing but a steamed rice cake, and here it’s flavored with jackfruit pulp, so it’s a jackfruit sandon. Sandon or sannas as basically a Goan version of South Indian idli’s .
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STEP BY STEP INSTRUCTIONS TO MAKE JACKFRUIT SANDON | STEAMED GOAN JACKFRUIT CAKE
HOW TO MAKE JACKFRUIT SANDON | STEAMED GOAN JACKFRUIT CAKE?
Jackfruit Sandon (Steamed Goan Jackfruit Rice Cake )
Goan sannas (Plain and sweet version)
STEP BY STEP INSTRUCTIONS TO MAKE JACKFRUIT SANDON | STEAMED GOAN JACKFRUIT CAKE
1.Pick , wash and soak the rice. Leave it overnight, next morning grind it to a smooth yet thick batter using about 1 & 1/4 cups water approx. Add water gradually and grind.
2.Clean the jackfruit arils well, remove the seed. Make a purée of jackfruit using less than 1/4 cup of water. You may not need to add any water for the soft variety.
3.In a mixing bowl, add ground rice, jackfruit purée, cardamom powder, salt, and jaggery. Mix well to incorporate everything, you can taste little of the batter and adjust sweetness adding more jaggery if required. You can also add some finely chopped jackfruit pieces for additional texture.
4.Transfer about 2 tablespoons of batter to a greased idli plate, or transfer to the entire batter to a greased 9-inch cake tin.
5.Heat little water in the idli steamer, bring to a boil, now transfer the idli rack to the steamer, cover with lid and steam for about 10-12 minutes or until a toothpick inserted comes out clean.
6.Once it’s slightly warm, unmould the sandon with the help of a blunt knife, Enjoy these warm for breakfast.
NOTES
1.Although this is soft, this is supposed to be dense and not as fluffy as regular idli, as it is not fermented. However, if you want a soft and spongy texture, you may add about 1/4 to 1/2 teaspoon baking soda or eno into the batter, mix well and steam immediately. Do not let the batter sit once baking soda is added. Alternatively, you can also ferment the batter with yeast until it doubles and then proceed with the steaming.
2.For an additional flavor, use coconut milk instead of water for grinding the batter.
HOW TO MAKE JACKFRUIT SANDON | STEAMED GOAN JACKFRUIT CAKE?
Jackfruit Sandon (Steamed Goan Jackfruit Rice Cake )
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 cups parboiled rice
- about 12-14 jackfruit pods (1 & 1/4 cup jackfruit purée), I used the kappa variety, but please do use the rassal variety if you can get them
- 1/2 tsp cardamom powder
- 1 tsp salt, or to taste
- 1 to 2 tsp clarified butter ghee
- 1/4 to 1/2 cup sugarcane jaggery, adjust as per desired sweetness, also take into account the sweetness of jackfruit
Instructions
- Pick , wash and soak the rice. Leave it overnight, next morning grind it to a smooth yet thick batter using about 1 & 1/4 cups water approx. Add water gradually and grind.
- Clean the jackfruit arils well, remove the seed. Make a purée of jackfruit using less than 1/4 cup of water. You may not need to add any water for the soft variety.
- In a mixing bowl, add ground rice, jackfruit purée, cardamom powder, salt, and jaggery. Mix well to incorporate everything, you can taste little of the batter and adjust sweetness adding more jaggery if required. You can also add some finely chopped jackfruit pieces for additional texture.
- Transfer about 2 tablespoons of batter to a greased idli plate, or transfer to the entire batter to a greased 9-inch cake tin.
- Heat little water in the idli steamer, bring to a boil, now transfer the idli rack to the steamer, cover with lid and steam for about 10-12 minutes or until a toothpick inserted comes out clean.
- Once it’s slightly warm, unmould the sandon with the help of a blunt knife, Enjoy these warm for breakfast.
Notes
- Although this is soft, this is supposed to be dense and not as fluffy as regular idli, as it is not fermented. However, if you want a soft and spongy texture, you may add about 1/4 to 1/2 teaspoon baking soda or eno into the batter, mix well and steam immediately. Do not let the batter sit once baking soda is added. Alternatively, you can also ferment the batter with yeast until it doubles and then proceed with the steaming.
- For an additional flavor, use coconut milk instead of water for grinding the batter.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Jackfruit Sandon (Steamed Goan Jackfruit Rice Cake )
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 cups parboiled rice
- about 12-14 jackfruit pods (1 & 1/4 cup jackfruit purée), I used the kappa variety, but please do use the rassal variety if you can get them
- 1/2 tsp cardamom powder
- 1 tsp salt, or to taste
- 1 to 2 tsp clarified butter ghee
- 1/4 to 1/2 cup sugarcane jaggery, adjust as per desired sweetness, also take into account the sweetness of jackfruit
Instructions
- Pick , wash and soak the rice. Leave it overnight, next morning grind it to a smooth yet thick batter using about 1 & 1/4 cups water approx. Add water gradually and grind.
- Clean the jackfruit arils well, remove the seed. Make a purée of jackfruit using less than 1/4 cup of water. You may not need to add any water for the soft variety.
- In a mixing bowl, add ground rice, jackfruit purée, cardamom powder, salt, and jaggery. Mix well to incorporate everything, you can taste little of the batter and adjust sweetness adding more jaggery if required. You can also add some finely chopped jackfruit pieces for additional texture.
- Transfer about 2 tablespoons of batter to a greased idli plate, or transfer to the entire batter to a greased 9-inch cake tin.
- Heat little water in the idli steamer, bring to a boil, now transfer the idli rack to the steamer, cover with lid and steam for about 10-12 minutes or until a toothpick inserted comes out clean.
- Once it’s slightly warm, unmould the sandon with the help of a blunt knife, Enjoy these warm for breakfast.
Notes
- Although this is soft, this is supposed to be dense and not as fluffy as regular idli, as it is not fermented. However, if you want a soft and spongy texture, you may add about 1/4 to 1/2 teaspoon baking soda or eno into the batter, mix well and steam immediately. Do not let the batter sit once baking soda is added. Alternatively, you can also ferment the batter with yeast until it doubles and then proceed with the steaming.
- For an additional flavor, use coconut milk instead of water for grinding the batter.
These spicy Schezwan noodles are quick and delicious and make for a scrumptious meal, ready under 15 minutes!
I really don’t need a reason to indulge in Indo-Chinese cuisine!!
What’s not to love about it?
- It’s all done in a matter of minutes, just the ideal quick-fix meal we all desire sometimes.
- Needless to say, it’s delicious, the layers of umami flavor are surely what makes you drool at the thought of Indo-Chinese.
- I frankly don’t need a reason to make Indo-Chinese meals, coz no matter whatever dish you prepare, veg or non-veg, you’re palate and taste buds will thank you for the super scrumptious meal, and so will the rest of your family and friends.
Yes, the only prep part is the chopping the veggies and prepping up the meat, if you are a novice at cooking, that skill will easily come along with experience. For a shortcut, there are a variety of frozen stir fry veggie blends. That’s a great option as well 🙂
Cooking something as easy as a basic noodle can be daunting for many folks. Well ask me, I’ve had my days and shares of sticky, gluey noodles, not very appetizing to look at I say.
Mom always got her noodles right, but me! I couldn’t! I finally perfected it after a few failures, and now I never have to worry about sticky noodles.
It doesn’t matter what brand you use, whether they are egg/eggless noodles. The trick is not overcooking them, cook it like you’d cook pasta, except that noodles cook in a relatively short time.
You have to fish them out of the water as soon as it reaches the al dente stage, read instructions and pics for reference below.
Want to hear a cheat’s trick? I use angel hair pasta or sometimes even Cappellini pasta to make Chinese style noodles. Well, I love pasta and Chinese, so heck, why not??
- How to make spicy noodles | Schezwan noodles | Sichuan noodles?
- You may enjoy these spicy schezwan noodles with-
- Step by step instructions to make spicy schezwan noodles, Indian style | Szechuan stir fry noodles
- HOW TO MAKE SCHEZWAN NOODLES?
- Schezwan Noodles | How To Make Spicy Schezwan Noodles
How to make spicy noodles | Schezwan noodles | Sichuan noodles?
You can make spicy Schezwan noodles in 3 easy steps-
- Cook the noodles.
- In the meanwhile, prep up your veggies, and saute them along with the schezwan sauce.
- Add in the cooked noodles and give everything a quick toss!! That’s it, how easy was that!
These hot and spicy noodles are loaded with veggies to make it wholesome. Makes for a quick and delicious weeknight meal.
Schezwan sauce has basically everything you need, the soy sauce, vinegar, sugar and tomato ketchup. You really don’t need to add anything else in this preparation except for the schezwan sauce.
I prefer making a homemade batch, It stay’s great for months in the refrigerator. You can find the recipe here . Or simply used store bought schezwan sauce!
Homemade Schezwan sauce
You may enjoy these spicy schezwan noodles with-
Schezwan potatoes
Chilli Paneer
Step by step instructions to make spicy schezwan noodles, Indian style | Szechuan stir fry noodles
1.Prep your veggies, cut all the veggies lengthwise. Use whatever veggies you have at hand.
2.Bring water to boil in a pot, add salt and the hakka noodles. Do not break the noodles. Cook till al dente as per package instructions. Usually, 3-4 or even 2-3 minutes are sufficient.
3.Drain the cooked noodles in a colander, to get rid of any starch.
4.Drizzle 1 teaspoon oil all over the noodles, mix in gently. Set aside.
5.Heat 2 tablespoons oil in a wok on high heat. Add in the ginger- garlic, saute until aromatic. Add white portion of scallion greens (cut lengthwise). Saute for 30 seconds.
6.Next add bell peppers and carrots, saute for 1/2 a minute.
7.Throw in the cabbage next, saute for another 30 seconds.
8.Add the schezwan sauce , salt & pepper. Mix and saute for another 15 seconds.
9.Add in the noodles, mix gently with the help of two forks on high heat for another minute or two. Switch off the heat, sprinkle diagonally chopped scallion green/spring onion greens. Serve hot as is, or with any Indo-Chinese gravy.
NOTES
- For a non-veg version, saute thin strips of meat/ shrimp in little oil, until cooked through. Remove and set aside. Then proceed from step 5 until step 7. Add in the cooked meat/shrimp, mix and then proceed as mentioned under step 8 & 9.
- You can also throw in some scrambled egg on top.
- If you like your noodles a little tangy, drizzle some vinegar after adding in your noodles. Mix well.
HOW TO MAKE SCHEZWAN NOODLES?
Schezwan Noodles | How To Make Spicy Schezwan Noodles
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 150 grams noodles
- 1 tsp minced ginger
- 1 tsp finely chopped garlic
- 1 cup green bell pepper julienne’s
- 1/2 cup yellow bell pepper julienne’s
- 1 cup carrot sticks
- 1 cup shredded cabbage
- 1 cup shredded red cabbage
- 3 spring onion/ scallion stalks
- 2-3 tbsp schezwan sauce add as per desired heat
- 2 tbsp + 1 tsp vegetable oil
Instructions
- Prep your veggies, cut all the veggies lengthwise. Use whatever veggies you have at hand.
- Bring water to boil in a pot, add salt and the hakka noodles. Do not break the noodles. Cook till al dente as per package instructions. Usually, 3-4 or even 2-3 minutes are sufficient.
- Drain the cooked noodles in a colander, to get rid of any starch.
- Drizzle 1 teaspoon oil all over the noodles, mix in gently. Set aside.
- Heat 2 tablespoons oil in a wok on high heat. Add in the ginger- garlic, saute until aromatic. Add white portion of scallion greens (cut lengthwise). Saute for 30 seconds.
- Next add bell peppers and carrots, saute for 1/2 a minute.
- Throw in the cabbage next, saute for another 30 seconds.
- Add the schezwan sauce, salt & pepper. Mix and saute for another 15 seconds.
- Add in the noodles, mix gently with the help of two forks on high heat for another minute or two. Switch off the heat
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
