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Kakadiche Sandan Recipe

Kakadiche Sandan
How to Make Kakadiche Sandan

Kakadiche Sandan Recipe: A healthy delicacy from the western part of India, Kakadiche Sandan is also known as tavsali or dhonda. This dish beautifully combines the freshness of cucumber and coconut with the organic sweetness of jaggery. This simple cucumber cake can be steamed or baked in an oven.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings4
  • Easy

Ingredients of Kakadiche Sandan

  • 1 Cup Cucumber, grated
  • 3/4 cup jaggery
  • 1/2 cups coconut, grated
  • 3 tbsp Ghee
  • 1 cup rava
  • 2 tsp dry fruits (Optional)
  • 1/4 tsp Cardamom powder
  • Pinch of salt

How to Make Kakadiche Sandan

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In a pan, add a little ghee and all the rava. Roast until it turns light brown.
Add grated cucumber, coconut and jaggery. (While grating the coconut earlier, do not drain out the water. Retain it for extra moisture and lightness)
Mix all the ingredients until the jaggery melts. Taste and add more jaggery if required.
Add the cardamom powder and a pinch of salt. Continue stirring to form a thick mixture.
Turn off the flame and cover the mixture. Let it cool for around an hour.
Grease a shallow baking tin with ghee and/or butter paper.
Transfer the cucumber mixture into the greased tin and spread it evenly. You can also add the dry fruits at this point.
Prepare a double steamer by boiling water in a larger vessel first and then placing the tin with the sweet mixture on top of it.
Place a lid and allow it to cook for around 30 minutes.
Turn off the heat and allow the dhonda/ sandan mixture to cool for around 15-20 minutes.
Turn the tin upside down onto a large plate or tray and cut it into square pieces. Garnish with almonds.
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