Goan Tavsali
Soft, delicate steamed cakes from Goa made with cucumber, semolina, jaggery, and fresh coconut. Lightly spiced with cardamom and studded with cashews, these mildly sweet treats have a fluffy texture and a beautiful pale green hue. Perfect as a tea-time snack or a festive offering during Ganesh Chaturthi.
For 4 servings
- prep · ~4 min
Dry roast the semolina.
1.Heat a pan over low flame and add 1 cup fine semolina.2.Roast, stirring continuously, until the semolina turns fragrant and very lightly golden (3-4 min).3.Transfer to a plate immediately and let it cool completely.TIPDo not let the semolina brown. Roast on low heat only until fragrant — this prevents the cakes from becoming sticky. - prep · ~5 min
Prepare the cucumber-jaggery mixture.
1.Wash, peel, and grate 2 medium cucumbers into a large mixing bowl. Do not drain the cucumber water — it replaces added liquid.2.Add 0.75 cup grated jaggery to the grated cucumber and stir until the jaggery dissolves completely.3.Add 0.5 cup freshly grated coconut, 2 tbsp broken cashew nuts, a pinch of cardamom powder, and a pinch of salt. Mix well.TIPThe cucumber releases water; don't squeeze it out. This juice dissolves the jaggery and moistens the semolina naturally. - mix · ~5 min
Make the tavsali batter.
1.Add the cooled roasted semolina to the cucumber-jaggery mixture in 2-3 batches.2.Stir gently after each addition, ensuring no lumps form.3.Mix until you have a thick, spoonable batter. Let it rest for 5 minutes so the semolina absorbs moisture.TIPThe batter should be thick but dropping consistency — thicker than idli batter. If it feels too stiff after resting, sprinkle a teaspoon of water. - prep · ~3 min
Prepare the steamer and molds.
1.Grease 8 small bowls or ramekins lightly with ghee.2.Bring water to a boil in a steamer over medium-high heat.3.Spoon the batter into the greased molds, filling each about 3/4 full to allow room for rising. - steam · ~18 min
Steam the tavsali.
1.Place the filled molds in the steamer basket once the water is boiling.2.Cover and steam over medium heat for 15-18 minutes.3.Check for doneness: a toothpick inserted into the center should come out clean.TIPKeep the flame steady at medium. High heat makes the cakes dense; steaming gently yields the softest texture. - rest · ~5 min
Cool and unmold.
1.Remove the molds from the steamer and let them cool for 5 minutes.2.Run a knife around the edges and gently unmold each tavsali onto a plate. - serve
Serve warm and enjoy.
Serve Goan Tavsali warm, plain or with a drizzle of warm ghee. They taste best fresh but can be kept at room temperature for a few hours.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate the cucumber just before mixing to retain its fresh juice for natural moisture.
- 2Roast semolina on low heat only until fragrant; over-roasting makes the cakes dense.
- 3Do not squeeze or drain the grated cucumber—its water is the only liquid in the batter.
- 4Let the batter rest for exactly 5 minutes so semolina absorbs moisture without becoming gluey.
- 5Steam at a steady medium flame; high heat makes the cakes rubbery instead of fluffy.
- 6Test doneness with a toothpick—it should come out clean with no wet batter sticking.
- 7Unmold after 5 minutes of cooling; longer waiting makes the cakes stick to the molds.
Adapt it for your goals.
Nut-free
Omit the cashews and replace with an equal amount of chopped raisins or dried cranberries for a nut-free version that still adds little bursts of sweetness.
veganVegan
Replace ghee with coconut oil for greasing the molds—this keeps the recipe entirely plant-based while complementing the coconut flavor.
low jaggeryLow-jaggery
Reduce jaggery to 1/2 cup and add 2 finely chopped dates for a less sweet but still naturally sweetened tavsali that lets the cucumber flavor take center stage.
savory sweet twistSavory-sweet twist
Add 1/4 teaspoon of black pepper powder and a pinch of grated ginger to the batter for a subtle heat that contrasts the sweet jaggery.
Why this is on our healthy list.
Naturally Sweetened
This recipe uses jaggery, an unrefined sugar that provides trace minerals like iron and magnesium instead of processed white sugar.
Hydrating Cucumber
Cucumber adds moisture and fiber to the cakes, contributing to hydration and digestive health.
Healthy Fats from Coconut
Fresh coconut supplies medium-chain triglycerides (MCTs) that support metabolism and provide sustained energy.
Heart-Healthy Nuts
Cashews are a source of unsaturated fats and magnesium, which support cardiovascular function and muscle health.
Frequently asked questions
Fresh coconut is best for moisture and texture. If using dried unsweetened coconut, soak it in 2 tablespoons warm water for 10 minutes and drain before adding.
