Goan Jackfruit Cake

Delicious jackfruit cake baked using the rossal jackfruit (the softer variety of jackfruit is known as rossal in Goa). This cake is baked with rice, coconut, Goan palm jaggery along with the jackfruit kernel. A tea time Goan specialty and specially for those who don't like the taste of jackfruit. This cake is originally steamed (steamed version is known as mados / dhonus). But I have baked this one.
  • Passive
    24 hour
  • Prep
    30 minutes
  • Cook
    45 minutes
  • Servings
    30 Pc.


  • 3 cup Parboiled Rice
  • 2 Coconuts (freshly grated)
  • 10 small sized Goan Palm jaggery pyramids (or adjust as per the sweetness required)
  • 25 pieces Jacfruit (Soft one/Rosaal)
  • 1/2 tsp cardamom powder
  • 1/2 tsp Salt
  • 2 tbsp Ghee (clarified butter)


  • 1 Soak the rice overnight.
  • 2 Cut and clean the jackfruit. Keep 25 pieces of jackfruit kernel aside. (discard the seeds)
  • 3 Grate the coconuts and keep aside.
  • 4 Put the rice and jackfruit kernel together in a mixer grinder.
  • 5 Grind the rice and jackfruit kernel together to form a smooth paste. Keep it aside.
  • 6 Grind the coconut and palm jaggery together till the coconut is ground finely.
  • 7 Preheat oven to 200 deg C (392 deg F). Mix the jackfruit rice paste and the coconut jaggery paste together in a large bowl. Add the salt and cardamom powder.
  • 8 In a baking tray, add 2 tbsp meltedd ghee.
  • 9 Pour the batter in the tray.
  • 10 Bake for 45 minutes until a skewer or a toothpick inserted in the center of the cake comes out clean. Your jackfruit cake is ready. Allow it to cool.
  • 11 Slice and serve! Enjoy !!!

Leave a Reply

Your email address will not be published. Required fields are marked *