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Fluffy, pillow-soft steamed rice cakes from Goa, sweetened with earthy palm jaggery and infused with fresh coconut and cardamom. This traditional delicacy is a delightful sweet snack or dessert.
Prepare the Rice
Activate the Yeast
Grind the Batter
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Fluffy, pillow-soft steamed rice cakes from Goa, sweetened with earthy palm jaggery and infused with fresh coconut and cardamom. This traditional delicacy is a delightful sweet snack or dessert.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 357.35 calories per serving with 2.55g of protein, it's a moderately challenging recipe perfect for dessert or snack or breakfast.
Ferment the Batter
Steam the Sannas
Cool and Serve
For extra texture and richness, add a tablespoon of chopped cashews or almonds to the batter just before steaming.
Sprinkle some toasted coconut flakes on top of the batter in the molds before steaming for a decorative and flavorful crust.
Omit the jaggery and cardamom. This plain version of sanna is a popular accompaniment to Goan curries like sorpotel or vindaloo.
The fermentation process involved in making the batter introduces beneficial probiotics, which can improve digestion and promote a healthy gut microbiome.
Made from rice and jaggery, Godshe Sanna is a good source of complex and simple carbohydrates, providing a quick and sustained energy boost.
Unrefined palm jaggery is a natural sweetener that retains minerals like iron, magnesium, and potassium, which are often stripped from refined sugars.
The inclusion of fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and used for energy.
Godshe Sanna can be considered a moderately healthy treat. It's a source of carbohydrates for energy from rice. The fermentation process makes it easier to digest and beneficial for gut health. However, it is high in sugar due to the jaggery, so it should be consumed in moderation, especially for those monitoring their sugar intake.
One serving of Godshe Sanna, which is approximately 3 pieces (150g), contains around 345-360 calories. The calories primarily come from the rice, coconut, and jaggery.
There are two common reasons for the batter not fermenting. First, your yeast might be old or expired. Always check the expiry date and ensure it becomes frothy when activated. Second, the environment might be too cold. The batter needs a warm place (around 25-30°C or 77-86°F) to ferment properly.
While possible, using whole soaked and ground rice yields a much better texture. Rice flour can result in denser and less fluffy sannas. If you must use rice flour, ensure it is fine-textured and adjust the water content carefully.
Store leftover sannas in an airtight container at room temperature for up to 24 hours, or in the refrigerator for up to 2 days. To serve, you can re-steam them for 3-4 minutes to make them soft and warm again.