Goddachem Sanna, Godd Sanna, Sweet Sannas, Godda Sandonn, Chunachi Sanna, Sannon, or whatever else you may call these sweet variations of traditional Goan Sannas, they all taste absolutely delicious. Coconut, cardamom and Goa jaggery are mixed and used as a filling for these sannas and they make a delicious tea-time snack favoured by many. Some would even argue that they are more popular compared to the original savoury version. I have a hard time picking favourites as I love both variations.
2 cups goan red rice (rinse thoroughly 4 or 5 times and then soak for 8 hours or overnight)
250 grams grated coconut
1/2 cup sugar
2.5 - 3 cups toddy (toddy recipe)
salt to taste
Ingredients for the coconut mix (Chun):
150 grams jaggery (grated)
100 grams coconut (grated)
8 green cardamom (seeds only, crushed)
1. Prep your ingredients before you begin to save time while cooking.
2. Grind the soaked rice with 2 cups toddy to a smooth paste. Add salt to taste, approximately 1/2 to 1 teaspoon.
3. Grind the coconut along with sugar and some toddy if required until you end up with a smooth mix.
4. Mix the ground rice and coconut mixture. Add some more toddy to the combined mix until you end up with a smooth mix. You should have used approximately 2.5 cups of toddy by this step.
5. Cover and let the mix rest for 4 hours so that it may rise.
6. Combine the ingredients for the coconut mix and keep aside.
7. Grease the bowls (Vatis) that you will be using to steam the sannas in and then fill them about 3/4 with the sanna batter and coconut mix.
8. Here's how you fill the vatis. Fill an empty bowl about a 1/4 of the way with batter and then sprinkle on some of the coconut mix. Add more batter to about 3/4 of the bowl and then sprinkle some more of the coconut mix.
9. Place the bowls in the steamer (Comfro), and steam for around 25 minutes, or until a toothpick pierced into the sanna comes out dry.
10. Remove from the steamer and place in a cold water bath, covering about a quarter of the bowls.
11. Carefully remove the sannas from the bowls using a small knife or the back of a teaspoon. Serve with a steaming hot cup of tea!
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