From the beginning of the monsoon season until Ganesh Chaturthi, a large cucumber known as “Tavashe” is available in Goa. There are two types of this cucumber: one with a yellowish-green color and the other with a pale green color. A sweet dish made from this cucumber is called “Tavsolli.”
In the Belgaum region, a dish similar to a “thalipeeth” (a type of flatbread) is made from this type of cucumber by adding chili and rice flour. This is also called “Tavsolli.” However, in Goa, a sweet dish made by mixing grated Tavashe, jaggery, and either wheat or rice semolina, and then steaming it, is known as “Tavsolli.”
This “Tavsolli” is especially loved by those who enjoy sweet and traditional foods. The aroma of jaggery blended with the fragrant Tavashe fills the house, and the news that Tavsolli has been made spreads not just within the home but also to the neighbors. Let’s take a look at how to make this delicious Tavsolli.
Ingredients:
- 2 cups grated Tavashe
- 1 cup coarse wheat semolina
- 1 cup fine wheat semolina
- 1 tablespoon pure ghee
- 1.5 cups finely grated jaggery
- 1/2 teaspoon cardamom powder
- 7-8 finely chopped cashews
- 1 tablespoon small thin slices of coconut
- 1/4 teaspoon salt
Instructions:
Roast the fine and coarse wheat semolina in ghee.
Peel the Tavashe and grate enough to make two cups.
In the grated Tavashe, mix the roasted wheat semolina (both fine and coarse).
(You can also use rice semolina instead of wheat semolina.)
Add the grated jaggery to this mixture.
Add the chopped cashews, thin slices of coconut, and cardamom powder.
Add salt and mix everything well.
Grease a container with ghee and pour the mixture into it.
Remove the whistle of the pressure cooker and steam the mixture for 10 to 15 minutes.
Once it cools, loosen the edges of the Tavsolli with a knife, invert the container onto a plate, and gently remove the Tavsolli.
Cut the Tavsolli into desired pieces and serve it hot.
