Goan Sweets
200g maida, 10 egg yolks, 500g sugar, 1cup coconut juice (thick), 1/4 nutmeg (powdered), 200g ghee (hydrogenated oil)

Take the coconut milk, mix it with the maida, sugar and egg yolks. Stir thoroughly till sugar has dissolved, add nutmeg powder and keep aside. Heat a little ghee in a pan and pour in one cup of batter. Bake till brown. Add another spoonful of ghee and another cup of batter. Bake and repeat this till all the batter is used up. Turn the bebinca upside down and cool before serving. Baking of bebinca is done over a slow fire.

250 gms raw rice, 4 cups coconut, grated 375 gms coconut molasses(jaggery), ½ cup cashew nuts/Peanuts chopped coarsely & 1 tablespoon butter

Wash and soak rice overnight. Next morning grind fine in a blender/grinder and keep aside. Extract 3 cups thick coconut milk from the grated coconut. Mix the coconut milk with the rest of the ingredients until well combined in a deep pan, on medium heat, stir cook the Dodol continuously, till it is reduced to half its quantity and starts leaving the sides of the pan. This will take about 45 minutes or less. Turn out contents onto a flat dish/plate and let it cool.

1 kg channa dal, 2 kgs sugar, 7 coconuts & 200 gm ghee

Boil the channa dal till well done. Grate the coconuts and grind to a fine paste. Similarly grind the boiled channa dal to a fine paste. Mix the ground coconut, sugar and channa dal well. Keep on slow fire and keep stirring continuously with a spatula or flat wooden spoon. After half and hour of stirring add the ghee. Continue stirring till the mixture begins to harden and starts leaving the sides of the pan. Spread some ghee on a wooden board and roll the mixture out while still hot. Keep for about ten minutes and then cut into squares or diamond shape.

1/2 kg flour, 2 tablespoons ghee (hydrogenated oil), a pinch of salt. for the filling: ½  kg. sugar, 1/2 cup water, 1 half ripe coconut grated fine, 100 gms. cashew nuts (chopped very fine), 100 gms. Raisins, 2 tablespoons ghee, 6 cardamons (powdered), oil for frying.

Mix flour, salt and ghee well, add just enough water to knead into a small dough and keep aside. Heat sugar and water till a syrup is formed. Add the grated coconut, ghee and nuts. When the mixture has thickened, add raisins and cardamon powder. Remove from fire after the mixture turns quite dry. Cool and keep aside. Divide the dough into small balls, roll out into thin rounds, put a spoonful of the coconut filling on each round, wet the edges, press down to form half-moon shapes. Trim edges preferably with a cutter and deep fry in hot oil.







1 ½ lb sugar1 coconut, grated15 egg yolks1 ½ lb semolina, 2 tbsp butter

Make a syrup of the sugar. Add to it grated coconut and stir well. Remove form the fire.Add to the mixture egg yolks and semolina, stir thoroughly, and return to the fire. On a very low flame bring to the boil and allow mixture to thicken, adding butter while still on fire. Remove the mixture, form into small cakes, lay out on a greased and floured baking tray and bake.

Tender coconut 1, Sugar 200gms, Sheet of white butter paper

Remove the kernel from the coconut neatly, avoiding the thin brown skin. Cut into fine, long, regular strips and keep in water for a while. Cut the sheet of white butter paper into 4" squares/circle. Lay out on a flat surface, ideally not far from the cooking area. Drain out the water in which the coconut is and keep aside. Keep a pan on the fire with the sugar, a little of the water (about 6-7 tablespoons) and the coconut strips. Cook on a slow fire, stirring with a wooden spoon all the time untill it thickens and leaves the sides of the vessels.Working quickly, spread a spoonful of the sweet onto the small sheets of paper with a fork. Leave till it hardens.

250 grams rice 1 coconut 3/4 bottle toddy (sap of coconut palm) salt and sugar to taste

Wash the rice and soak overnight. Drain then grind the rice finely with some of the toddy. Grate and then finely grind the coconut. Mix the rice, coconut, 1/2 tsp salt and about 4 tblsp (or more) sugar. Add enough toddy to make a thick batter. Cover and keep in a warm place for about 3 hours until batter doubles in quantity. Pour batter into saucers or idli moulds and steam for 20 minutes. To check if the sannas are done, pierce with a knife. If the knife comes out clean then the sannas are done.



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