How to make Dhondus -
An unusual sweet of cucumber and rice semolina.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cucumber (खीरा), Rice (चावल)
Cuisine : Goan
Course : Desserts
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Dhondus Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Dhondus Recipe
Cucumber 1 large size
Rice 1 cup
Peanuts (optional) 1/2 cup
Salt a pinch
Jaggery (gur) grated 1 cup
Green cardamom powder 1 teaspoon
Ghee as required
Method
Step 1
Wash rice and drain. Dry the rice by spreading it on a towel. Dry roast the rice and grind coarsely to resemble semolina (rava). Lightly roast and grind the peanuts coarsely. Peel, halve, de-seed and grate cucumber.
Step 2
Squeeze out excess water. Reserve the cucumber juice. Add reserved cucumber juice to grated cucumber. Cook on low heat with a pinch of salt. When done, add rice rava and continue cooking till it begins to leave the sides of the pan.
Step 3
Squeeze out excess water. Reserve the cucumber juice. Add reserved cucumber juice to grated cucumber. Cook on low heat with a pinch of salt. When done, add rice rava and continue cooking till it begins to leave the sides of the pan. Add grated jaggery. Once the mixture becomes thick, add the coarsely ground peanuts and green cardamom powder.
Step 4
Mix well. Pour onto a greased thali and let it set. When quite cool, bake in the preheated oven or on a tava till both sides are golden brown. Cut into pieces and serve with pure ghee.
Nutrition Info
Calories : 1988 Kcal
Carbohydrates : 41.5 gm
Protein : 325.7 gm
Fat : 57.4 gm
Other : 14.9 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
