Goan Jackfruit Cake
Pansache Dhonas, a cherished Goan speciality, is a flavorful cake prepared using ripe jackfruit and semolina (rava). Known in some regions of Goa as Pansachi Bhakri, this traditional treat showcases the natural sweetness and aroma of seasonal jackfruit. Learn to make this recipe step by step.
“Pansache Dhonas” is a classic Goan dessert made with ripe jackfruit, semolina, grated coconut, and jaggery. It’s named after the Konkani word for jackfruit. This recipe differs from the conventional cakes made with refined flour and sugar, opting for semolina for the texture and jaggery for the sweetness, giving it a rich, rustic character. The combination of ripe jackfruit, jaggery, and rava produces a moist, fragrant delicacy that is both nutritious and delicious, making it a popular Goan dish during the jackfruit harvesting season.
Dhonas, which is baked until golden brown and aromatic, is commonly loaded with cashew nuts, almonds and raisins can be added for extra richness and texture.
This classic Goan favourite, Pansache Dhonas, is best cooked using rasaal jackfruit. The name “rassal” itself emphasises its juicy and delicious nature. Rasaal is one of the varieties known for its soft, juicy bulbs, which have a honey-like sweetness and are considered excellent for this traditional baked delicacy.
In Goa, we also make a cucumber cake called tavsali in a similar way.
You might be interested in other recipes like
- Goan Tavsali
- Goan Cream Caramel
- Goan Serradura
How to make Goan Pansache Dhonas
Clean, cut, and wash the crabs. I’ve used mud crab for this xacuti recipe.
Heat oil in a kadai. Add fennel seeds and let them crackle for a few seconds. Add garlic and toast till it turns brown in colour.
Next, add sliced onion and fry for 2-3 mins until golden brown. Now, add the grated coconut and fry for 3-4 minutes on a medium flame. Let the coconut turn brown in colour.
Add the whole spices and sauté until fragrant. Transfer the roasted spice mixture into a grinder. Add turmeric powder, garam masala and water. Then blend it into a smooth paste.
In a Kadai, add the crabs, chopped onion, green chillies, and the ground masala paste. Add ½ cup of water and keep the kadai on medium flame. Let it come to a boil. Adjust the salt accordingly.
Check if the crabs are cooked properly. Add dried kokum peels and turn off the gas.
Serve it with bread, chapatti, or rice.
