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A delicate, steamed Goan pudding made from fresh coconut milk and rice. This sweet treat has a melt-in-your-mouth texture, perfumed with cardamom, and is a beloved classic for celebrations.
Prepare the rice: Wash the rice thoroughly under running water until the water runs clear. Soak the rice in enough water to cover it by 2 inches for at least 2 to 3 hours. After soaking, drain all the water completely and set the rice aside.
Extract fresh coconut milk: In a blender, combine the 1.5 cups of grated coconut with 0.5 cup of warm water. Blend for about 1 minute, then strain through a fine-mesh sieve or cheesecloth, pressing down to extract all the thick milk. This is your first extract. Return the coconut pulp to the blender, add the remaining 1.5 cups of warm water, and blend again for 1 minute. Strain this mixture to get the thin coconut milk. This is your second extract. Keep both extracts separate for now.
Make the batter: In the blender jar, add the drained soaked rice, sugar, and the thin coconut milk (second extract). Blend until you have a very smooth, fine batter with no grit. This might take 3-4 minutes. Pour the batter into a large mixing bowl. Add the thick coconut milk (first extract), cardamom powder, and salt. Whisk everything together until well combined. The batter should have a flowing consistency, similar to dosa batter.
Steam the Santhan: Grease a 7-inch round cake tin or a steel thali (plate with a rim) with ghee. Bring 2-3 inches of water to a rolling boil in a steamer or a large pot with a stand placed inside. Give the batter one final stir and pour it into the greased tin. Carefully place the tin onto the stand in the steamer. Cover the steamer with a lid and steam on medium heat for 20-25 minutes. To check if it's done, insert a toothpick or skewer into the center. It should come out clean.
Cool and serve: Once cooked, carefully remove the tin from the steamer and place it on a wire rack. Allow the Santhan to cool down completely to room temperature. This is a crucial step as it helps the pudding set firmly. Once fully cooled, run a knife around the edges and cut it into diamond or square-shaped pieces. Serve at room temperature as a dessert or snack.
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A delicate, steamed Goan pudding made from fresh coconut milk and rice. This sweet treat has a melt-in-your-mouth texture, perfumed with cardamom, and is a beloved classic for celebrations.
This goan recipe takes 45 minutes to prepare and yields 8 servings. At 239.1 calories per serving with 2.16g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Replace white sugar with an equal amount of grated jaggery. Dissolve the jaggery in a little warm water and strain it to remove impurities before adding to the batter.
Instead of soaking and grinding rice, use 1 cup of fine rice flour. Mix it directly with the coconut milk, sugar, and other ingredients to form a smooth, lump-free batter.
This recipe is naturally vegan. Simply grease the steaming pan with coconut oil or any neutral vegetable oil instead of ghee.