Goan Cashew and Jaggery Feni-Infused Sweet Coconut Pudding
A traditional Goan dessert blending the nutty warmth of cashew feni, jaggery sweetness, and creamy coconut in a delicate steamed pudding. This indian-inspired desserts ready in about 45 minutes layers grated fresh coconut, rice flour, jaggery (grated or chopped) into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup grated fresh coconut
- 1/2 cup rice flour
- 3/4 cup jaggery (grated or chopped)
- 2 tbsp cashew feni (or substitute brandy)
- 1/2 tsp cardamom powder
- 1 cup water
- 1/4 cup cashew nuts, chopped
- 1 tbsp ghee or melted butter
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a saucepan, combine 3/4 cup grated jaggery and 1 cup water. Heat over medium heat, stirring until jaggery dissolves completely, about 5 minutes. Strain to remove impurities and keep the syrup warm.
- Step 2: In a mixing bowl, combine 1 cup grated fresh coconut, 1/2 cup rice flour, 1/2 tsp cardamom powder, and 1 tbsp ghee. Gradually add the warm jaggery syrup while stirring to form a smooth batter.
- Step 3: Stir in 2 tbsp cashew feni and 1/4 cup chopped cashew nuts into the batter.
- Step 4: Grease small pudding molds or ramekins with ghee, pour the batter evenly into four molds.
- Step 5: Set up a steamer with boiling water and steam the puddings covered for 25-30 minutes or until a toothpick inserted comes out clean.
- Step 6: Remove from steamer, let cool slightly, then serve warm or at room temperature as a sweet finish to your meal.
Frequently asked questions
How long does Goan Cashew and Jaggery Feni-Infused Sweet Coconut Pudding take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Goan Cashew and Jaggery Feni-Infused Sweet Coconut Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Goan Cashew and Jaggery Feni-Infused Sweet Coconut Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Goan Cashew and Jaggery Feni-Infused Sweet Coconut Pudding for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Goan Cashew and Jaggery Feni-Infused Sweet Coconut Pudding?
Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
