Easy Pumpkin Dhondas

Another sweet for Navratri with a wholesome,earthy flavor and an enticing autumn aroma!

#Pumpkin #dhondas#classic #Fall #Navratri# Sweet #eggless #cake with#coconut and#cashewnut. #Easy #Indian #Recipe
Easy Pumpkin Dhondas

An Indian fusion recipe that combines two classics-the classic pumpkin flavor of fall and the Konkani dhondas-a very earthy, homey flavor perfect for Navratri, a festival that also celebrates the wonders of Mother Earth.

Dhondas is a very unique, sweet, eggless cake in Malvani cuisine and in the coastal areas along Maharashtra, Goa and Karnataka.  It is typically made with grated cucumber and combines my favorite flavors – jaggery, grated coconut, cashew nuts and nutmeg. Rice that is washed, drained, dried and coarsely ground, is used to make dhondas.

My take on this classic is to combine the earthy flavor of pumpkin with jaggery, coconut and nutmeg. In the interest of saving time, (you know I am always looking for shortcuts:), I used idli rawa, which is parboiled rice, made into cream of rice. It passed the taste test with some folk who only like ‘authentic Malvani cuisine ’. The combination of the pumpkin, jaggery and coconut laced with the nutmeg deepens as it bakes, making this Pumpkin Dhondas a rich and flavorful dessert.

This recipe is very easy to make. I combined pumpkin puree with jaggery and microwaved it for 2 minutes on high. This helps dissolve the jaggery.

#Pumpkin #dhondas#classic #Fall #Navratri# Sweet #eggless #cake with#coconut and#cashewnut. #Easy #Indian #Recipe
Pumpkin puree and jaggery combined and microwaved

Add the rest of the ingredients and mix well.

#Pumpkin #dhondas#classic #Fall #Navratri# Sweet #eggless #cake with#coconut and#cashewnut. #Easy #Indian #Recipe
The ‘batter’

Pour the batter in a pie plate greased with ghee.

#Pumpkin #dhondas#classic #Fall #Navratri# Sweet #eggless #cake with#coconut and#cashewnut. #Easy #Indian #Recipe
Ready to bake

Preheat the oven to 350 degrees Fahrenheit. Bake the dhondas for 45 minutes or until golden brown.

Alternately, you can pour the batter in an aape pan and cook on low on the stove top, covered, for about 5 minutes or until golden brown and cooked through.

#Pumpkin #dhondas#classic #Fall #Navratri# Sweet #eggless #cake with#coconut and#cashewnut. #Easy #Indian #Recipe
You can also make sweet aape with the same batter

Easy Pumpkin Dhondas

  • Servings: 12-16
  • Difficulty: easy
  • Print

Ingredients-

  • 1 (15 oz) can natural, unsweetened pumpkin puree
  • 1 cup jaggery, grated or sliced thin
  • ¼ teaspoon freshly grated nutmeg
  • 2 heaped tablespoons grated fresh coconut, or frozen fresh grated coconut, defrosted
  • 2 tablespoons roasted cashew nuts
  • Pinch of salt
  • ¾ cup (6 oz) idli rawa
  • ½ teaspoon baking soda
  • Ghee to grease the baking tray/pie dish and to serve (optional)

To make the Pumpkin Dhondas-

  1. Microwave the pumpkin puree on high for 5 minutes to concentrate the flavor. It will yield about 1 ¼ cups of pumpkin puree.
  2. Add the jaggery, mix and microwave for 2 more minutes.
  3. Add the nutmeg, coconut, cashew nuts and salt. Mix well.
  4. Combine the idli rawa and the baking soda and add to the mixture. Mix well.
  5. Pour the batter in a pie dish greased with ghee.
  6. Bake in a preheated 350 degree oven for 45 minutes or until golden brown and cooked through.
  7. Cut into square or diamond shapes and serve topped with ghee (optional)

Relish the homey flavors of fall with this sweet, eggless and glutenfree cake!

Love ,

Sandhya

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38 Comments Add yours

  1. I’m sure I would love that!

    Liked by 2 people

    1. Sandhya says:

      Thanks Greg. My husband and I liked it a lot.

      Liked by 1 person

  2. reocochran says:

    Adding coconut to sweeten and add texture is so brilliant, Sandhya! I like the spices you chose, too. Pumpkin in this flourless cakes would be delicious, dear.

    Liked by 1 person

    1. Sandhya says:

      Thank you sweet Robin!

      Liked by 1 person

      1. reocochran says:

        You are welcome! 🙂

        Like

  3. Your recipes are always so simple and innovative, Sandhya. 🙂 Pumpkin is one of my favourite vegetables and this looks so enticing.

    Liked by 1 person

    1. Sandhya says:

      Thank you Aruna. My husband and I liked it a lot. The flavor of the pumpkin intensifies in this recipe, so I am sure you will like it:)

      Liked by 1 person

  4. Vani says:

    Sandhya, I plan to try this and make it as ‘prasad’ for this festival season! A healthy sweet. Thank you.

    Liked by 1 person

    1. Sandhya says:

      Thank you Vani! My husband liked a lot so it will be a mainstay at our home too:)

      Like

  5. Wow ever since I saw this in fb I m drooling yum yum

    Liked by 1 person

    1. Sandhya says:

      Thank you Vidya.My husband liked this a lot so I will be making this often now:)

      Like

    1. Sandhya says:

      Thanks!

      Like

  6. skd says:

    I love how you always keep inventing Sandhya. Looks delicious.

    Liked by 1 person

    1. Sandhya says:

      Ana, I experiment too much:) Luckily my husband loved this recipe!

      Liked by 1 person

  7. Wonderful! Thank you so much for sharing!

    Liked by 1 person

    1. Sandhya says:

      Thank you Serena!

      Liked by 1 person

  8. They look so tempting! 🙂

    Liked by 1 person

    1. Sandhya says:

      Thank you Somali!

      Liked by 1 person

  9. Antonia says:

    This looks so delicious! I love the addition of the pumpkin!

    Liked by 1 person

    1. Sandhya says:

      Thank you Antonia! This is my husband’s favorite dessert now.

      Like

      1. Antonia says:

        I have nominated you for the Starlight Blogger Award Sandhya! Congratulations! If you would like to participate, the information is on my site 🙂

        Liked by 1 person

      2. Sandhya says:

        Thank you so much Antonia! I will check it out soon.

        Liked by 1 person

      3. Sandhya says:

        Thank you so much Antonia! I am so honored.

        Liked by 1 person

  10. Wooooooow it’s incredible and unique recipe Just Love it dearie Sandhya

    Liked by 1 person

    1. Sandhya says:

      Thank you Linda! You made my day!

      Liked by 1 person

  11. sounds delicious–good for Thanksgiving, too.

    Like

    1. Sandhya says:

      Thank you. I was thinking of that too. It tastes really great and is a gluten free option.

      Liked by 1 person

  12. dawnpdarnell says:

    how creative! love the cultural infusion!

    Liked by 1 person

    1. Sandhya says:

      Thank you so much for your kind words!

      Like

  13. This looks amazing! I love anything pumpkin and this recipe is so different than anything I have ever seen! Can’t wait to try it.

    Liked by 1 person

    1. Sandhya says:

      Thank you so much Chrissa. We loved it a lot and a now realizing that it could be one of my gluten free, egg-less desserts for Thanksgiving too!

      Like

  14. reocochran says:

    I like your recipes, Sandhya, where they are gluten free. This with pumpkin, cashews and sweet coconut sounds so delicious. ♡ Have a special and relaxing weekend. 🙂

    Like

  15. Loretta says:

    It looks so yummy, love all the flavors. So I’ve been reading many recipes lately with pumpkin puree, but not the kind you use for pumpkin pies as they have all the sweetness required for pies. So where do you find plain pumpkin puree? I know I could buy a small pumpkin and cook it for the puree, but looking for a short cut 🙂

    Liked by 1 person

    1. Sandhya says:

      Loretta, Welcome back! I have missed you.
      As for the pumpkin puree,I took the shortcut too. I got a can that said all natural, unsweetened. I forget the company. The other option i use sometimes for a savory stew is to get the frozen bag of peeled and cooked squash.

      Like

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