Dhondas

I ndian sweets have always had a unique way of using even vegetables to produce the lip-smacking desserts across regions. One such novel way of making Indian cake is prepared by using cucumbers. Popularly known as Tavsali, this rich cucumber cake is a speciality in Goa. A not-so-distant-cousin to Tavsali is Dhondas. Dhondas may consist of cucumber, but can also be made with jackfruit or rava. A crucial part of authentic Konkani cuisine, Dhondas is a regular feature in and around the West Indian coasts. Coconut and jaggery make up for the main elements for the sweetness in this dessert. In fact, the term Tavsali is actually a Konkani word for cucumber, and the dish is itself rightfully named that way since the aftertaste of cucumber supersedes other flavour profiles. Semolina is also added to increase the body of the dish, considering the other ingredients have a watery consistency once cooked.

This dish is also steamed instead of conventionally baked. Due to the balanced addition of coconut and jaggery, the dish does not have an overt sweetness to it, but is subtle. Dhondas is light, airy and moist, leaving no sense of heaviness after it is munched into. Not only is this dish well-loved for its odd taste profile, but is also extremely nutritious for children and adults. Dhondas is rich in minerals like magnesium and potassium and cucumbers are high in Vitamin A, B and C. Dhondas is best served hot, with the lightness of the cucumbers seeping in deep, to give the authentic flavour.