Goan Mandos | Coconut and Jaggery Steamed Cake

Ingredients:

• 1 Cup Kodo Millet
• 1 Cup Kodo Millet
• 1 Cup Kodo Millet
• 1/2 Cup Jaggery Powder
• 1/2 Cup Jaggery Powder
• 1/2 Cup Jaggery Powder
• 1/2 Cup Grated Coconut
• 1/4 Cup Palm Jaggery
• 3 Medium Size Bananas
• 1/2 Tsp Cardamom Powder
• 6 Broken Cashew Pieces
• 2 Tsp Ghee/Coconut Oil
• 2 Tsp Ghee/Coconut Oil
• 2 Tsp Ghee/Coconut Oil

Directions:

1. Wash and soak millet overnight or 8 hours. Drain.
2. Grind the drained millet and banana to fine rava batter consistency by adding half cup water. Remove.
3. Grind coconut, jaggery and palm jaggery together. Add to the batter. Mix thoroughly with a whisk. Finally add cardamom powder.
4. In a wide pan, add ghee/oil. Pour the batter and heat it on low heat for 2 minutes. This gives a nice crust to the cake. Decorate with broken cashews.
5. Place the pan in a cooker, cover with a lid and cook for a whistle on medium heat. Reduce the heat to the lowest and let it cook for another 15 minutes. Let pressure settle down.
6. Open, and insert a toothpick to see whether the cake is cooked completely. If the batter sticks to the toothpick, then cook for a few more minutes depending on the wetness.
7. Once cooled, remove from the pan and cut into pieces. Mandos are ready.

Note:

• Other millets like Little, Barnyard, Foxtail can be used for this recipe.