Dhondus is a famous dish from Konkan,especially made during month of Shravan(june-july-august) as Tavase (dark skinned cucumber) and fresh turmeric leaves are easily available in market at this time.My mom makes best of Dhondus……
2 cup de skinned and grated Cucumber with its juice.
1 cup grated Jaggery
1 cup Rava (roasted in ghee)
1/4 cup Sesame seeds(lightly roasted)
1/4 cup roasted and crushed Groundnuts.
1/2 cup Ghee.
salt as per taste.
1 tsp Cardamom powder.
1/8 tsp Turmeric powder.
Mix grated cucumber,jaggery,sesame seeds ,crushed roasted peanuts,pinch of salt and turmeric powder in a pan. Cook on medium flame till all jaggery melts and cucumber is cooked.
Heat Ghee in a kadhai.Add rava and roast till it changes colour( turns into light brown) ,stiring continuously.
Rava can be roasted in advance and stored in refrigerator.
Mix the roasted rava and ghee in the hot cucumber mixture and mix well. Cover with lid and let it cook on low flame till the mixture dries up.
Below shown are fresh turmeric leaves,which are used in many dishes to flavour it lightly.
Grease a baking tin with ghee and line the tin with fresh turmeric leaves.
Once the liquids get absorbed transfer the mixture into the lined tin.
Cover the top with turmeric leaves.
Bake in a preheated oven on 180 degree Celcius for 1/2 hour or Heat a thick griddle and keep the tin on griddle, cover and cook for 1/2 an hour.
After 30 minutes,check if dhondus is baked by inserting a small knife in center.Knife should come out clean.If knife comes out wet,cook the dhondus further for another 5 to 10 minutes.
After the dhondus is baked.Invert it on cooling mesh.Demould and let it cool.Once done,Cut into pieces and serve.
Happy Cooking !!!