Kaakdiche Dhondas- Cupcake Style!

Vegetarian, Gluten free, egg-less, vegan, heirloom recipe, cucumber cake now in a microwavable cupcake form!!

Perfect for the summer,dairy free,healthy, vegan, gluten free, vegetarian, eggless cucumber cake made with coconut, jaggery, cardamom and cashew nuts is a traditional Indian dessert, an heirloom recipe
Kaakdiche Dhondas- Cupcakes made with cucumber

Do you like portion controlled desserts? I love desserts but go overboard with them….meaning I cannot stop eating until the whole thing is gone:)

So I thought I will try the Kaakdiche Dhondas in cupcake size portions and try to come up with a microwavable recipe so I can have warm, luscious Dhondas in 3 to 4 minutes! My husband likes it too…so needed 4 minutes to make 2 cupcakes……I could make one in 3 minutes….I know….gave up a whole extra minute waiting for my favorite dessert….the sacrifices I make!:)  By the way, another good thing is that I kept the leftover mixture in the refrigerator and  baked a second batch of 2 cupcakes the next day.

Kaakdi is cucumber in Marathi and the Dhondas is made from thick, fat cucumbers. I used an English cucumber. There is something so magical about the flavors that come together in this heirloom recipe-coconut, jaggery, cashews and cardamom/nutmeg flavor combined with that of the cucumber- that it leaves me wanting for more.

I used my mother’s heirloom recipe which is also in her excellent book, Ruchi by Vaijayanti Rege, in Marathi.

Ruchi- in Marathi by Vaijayanti Rege
Ruchi (Marathi) for vegetarian snacks by Vaijayanti Rege

Traditionally cooked chana dal is also added and the dhondas is baked in a pan lined with a fresh turmeric leaf for flavor. I am not crazy about both of those, so skipped them.

I had made Pumpkin Dhondas in the fall and was happy to get feedback from some readers that it was a big hit at their Thanksgiving table. So do try this for this cucumber recipe for the spring/ summer months. The refreshing flavor of the cucumber is amazing in this recipe!

Kaakdiche Dhondas- Cupcake Style

  • Servings: 4 cupcakes
  • Difficulty: easy
  • Print


  • 1 cup peeled and grated English cucumber, with the juice
  • ½ cup fresh or defrosted scraped coconut
  • ½ cup jaggery, grated or finely cut
  • ½ cup idli rawa (cream of parboiled rice)
  • Pinch of salt
  • 3 green cardamoms, peeled and seeds pounded
  • A tiny pinch of the freshly grated nutmeg
  • Cashew nuts, as per taste
  • Ghee (optional)


To make the Kaakdiche Dhondas-

  1. Simply combine all the ingredients and set them aside to soak the flavors together for 2 hours or a minimum of 30 minutes.
  2. Divide batter in 4 portions. Pour in microwave safe cupcake liners.
  3. Bake 2 at a time, in a microwave at 50% power, checking after each minute.
  4. Check with a knife inserted in the center. It should come out clean.
  5. Repeat with the other 2 cupcakes.
  6. Kaakdiche Dhondas may be enjoyed with ghee (optional)


  1. The baking timing is based on 2 cupcakes baked at a time, in my 1000W (110v) microwave drawer, used at 50% power.
  2. Individual microwaves and timings will vary. So check after each minute.

Perfect for the summer,dairy free,vegan, gluten free, vegetarian, eggless cucumber cake made with coconut, jaggery, cardamom and cashew nuts is a traditional Indian dessert, an heirloom recipe
Kaakdiche Dhondas- Cupcake Style!

Enjoy! Have a great weekend, everyone!




44 thoughts on “Kaakdiche Dhondas- Cupcake Style!

Add yours

  1. Thank u For sharing the recipe vl surely try it..but could u please tell the other medium of cooking dhondas other than microwaave..also share the cooking procedure for the same..

    Liked by 1 person

  2. Every time I see your simple yet tantalizing dishes you present, I always try to come up with a name for you, but alas I haven’t come up with it yet. 🙂 You are definitely the Queen of Microwave shortcuts. You produce some amazing results with the microwave, I’m afraid I only use mine to re-heat leftovers :). This looks just wonderful Sandhya. Cream of parboiled rice? Is that like Cream of Wheat? I guess not eh? The jaggery and coconut must give these wee cupcakes an amazing flavor with the cucumber. Cucumber??? Wow! So innovative! Loved that idea! Enjoy your weekend 🙂

    Liked by 1 person

    1. Thank you Loretta! I am laughing as I am reading your comment.
      Cream of parboiled rice is available in all Indian stores as idli rawa. The coconut jaggery flavor combo is an absolute favorite of mine.The cucumber gives this cake a light summery feel.


      1. I would bake at 350 degree Fahrenheit for 20 to 25 minutes in a glass pie dish. I like the golden crust it forms on the bottom, so I look for that.
        Hope it helps.


  3. The idea of making Dhondas as Cupcakes – Only you can come up with this Sandhya! Loved it totally, small portions and easy to gift too. Wishing you a Happy Guru Purnima.


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