Healthy Foodist
AMBYACHE SANDAN
Difficulty:
EASY
Preparation Time:
20 Minutes
Cooking Time:
20 Minutes
Total Time:
40 Minutes
Servings:
4
As this years’ mango season is on, I wanted to bring on some Mango recipe on the blog. So here I am with a Konkani recipe, ‘Ambyache Sandan’, or simply if I have to put in words, it’s a ‘Steamed Mango Cake’. This is a long-lost traditional recipe not known to many these days. ‘Sandan’ is basically a steamed dessert and is typically made this using Mango, Rice, Coconut which is very locally cultivated across Konkan region.
Sandan is also made using Jackfruit, Cucumber replaced in place of Mangoes and is usually enjoyed while it’s a bit warm. You can checkout my recipe of ‘Jackfruit Sandan’ here and scroll down to proceed with the Mango one!
Ingredients:
- 1 cup semolina (rava)
- 1 cup fresh mango puree
- ¼ cup fresh coconut, shredded
- ¾ cup milk
- ¾ cup sugar
- ½ teaspoon cardamom powder
- ½ teaspoon baking powder
- Slivered dry-fruits for garnish
Direction:
- To start with, add a cup of fine semolina to a pan and roast on low flame for 3-4 mins. Roast evenly and take off the flame before it starts changing colour.
- Now add a cup of mango puree to it. I have used Haapus (Alphonso) mango in this recipe for its rich colour and flavour. Add 1/4th cup fresh shredded coconut.
- Also add 3/4th cup sugar and give a mix.
- Take ¾ cup of room temperature milk and keep adding this to the mixture bit by bit as you keep stirring in and make a thick batter. Keep this aside for 15-20 mins.
- Meanwhile, heat a vessel with some water in it for steaming the cake. I have used cooker and kept about 2 inches of water at the base and a stand in it.
- After resting the batter, add cardamom powder and mix well. Also grease an aluminum tin with some ghee/butter and keep aside.
- Just in the end, add ½ teaspoon baking powder and give a quick rigorous mix. Pour the batter in the greased aluminum container. Sprinkle some slivered almonds & cashews on the top and tap the container a few times to remove any air bubbles.
- Keep this to steam for about 20 mins on low gas flame. If using a cooker, make sure to remove the whistle.
- After 20 mins, remove the lid and check if it’s done. You can insert a knife to see if it comes out clean.
- Remove the tin from vessel and once the cake is slightly cooled, loosen the sides and remove it by inverting onto a plate and tapping. Cut into desired pieces.
- This Mango Steamed Cake or Ambyache Sandan can be enjoyed warm or at room temperature too!
Difficulty:
EASY