Mango is rightly known as the king of fruits, and it is hard to find someone who does not love its sweet and delicious taste. During the mango season, people enjoy eating fresh mangoes and preparing a variety of mango-based desserts and recipes. Popular treats such as mango sheera, mango cake, mango milkshake, and mango ice cream are always in demand. In Goa, however, traditional recipes like Ambyache Dhonas and ambyache Donne continue to be cherished and enjoyed by generations.
Ambyache Dhonas is a traditional Goan steamed cake made with ripe mangoes, rice semolina, coconut, and jaggery. Soft, flavourful, and naturally sweet, this authentic homemade dessert is easy to prepare and makes a perfect summer or monsoon treat.
Let’s learn how to make this delicious traditional mango delicacy.
Ingredients for Mango Dhondas
- Alphonso mangoes or any ripe mangoes – 3
- Rice semolina (rice rava) – 2 cups
- Fresh grated coconut – 1 cup
- Finely grated jaggery – 1½ cups
- Chopped cashew nuts – ½ cup
- Milk – ¼ to ½ cup (as needed)
- Cardamom powder – ½ teaspoon
- Pure ghee – 2 tablespoons
- A pinch of salt
How to Make Traditional Mango Dhondas
Step 1
Lightly roast the rice semolina in ghee until aromatic. Allow it to cool.
Step 2
Blend two mangoes into a smooth puree.
Step 3
Cut the remaining mango into small pieces and keep aside.
Step 4
In a large mixing bowl, combine the roasted rice semolina, mango puree, jaggery, grated coconut, chopped cashews, a pinch of salt, and enough milk to form a smooth batter. The consistency should be similar to cake batter. Cover and let it rest for about 30 minutes.
Step 5
After 30 minutes, add the mango pieces and cardamom powder. If the batter has become too thick, add a little more milk to achieve the desired consistency.
Step 6
Grease the steaming vessel or container with ghee and pour the prepared batter evenly into it.
Step 7
Add water to a modak steamer or pressure cooker and bring it to a boil.
Step 8
Once the water starts boiling, place the batter-filled container inside the steamer. Cover with a lid and steam on medium heat for approximately 40 minutes.
Step 9
After 40 minutes, insert a knife into the center of the Dhonas. If it comes out clean without any batter sticking to it, the Dhondas is fully cooked.
Step 10
Remove the container from the steamer and allow the Dhonas to cool completely.
Step 11
Once cooled, loosen the edges with a knife. Invert the container onto a plate and gently remove the steamed cake.
Step 12
Cut the cooled Dhonas into slices of your preferred size. Lightly roast the slices on a pan with a little ghee and serve hot for the best flavour and texture.
Tips for Perfect Mango Dhonas
Some people add baking powder or baking soda to make the Dhonas lighter and fluffier. If you prefer a cake-like texture, add 1 teaspoon of baking powder or ½ teaspoon of baking soda after the batter has rested for 30 minutes, along with the cardamom powder and mango pieces.
When prepared using baking powder or baking soda, the Dhonas becomes softer and lighter, and there is no need to roast the slices on a pan before serving.
