Prepare

Email a Friend   Ingredients :

1 coconut (250g) grated
250g coconut jaggery
250ml toddy
300g wheat flour (coarse)
a pinch of salt
5 cardamons (crushed)


Preparation :

Grind the coconut and jaggery together to a thick paste, usng toddy a little at a time.

Transfer the mixture to a bowl and add the remaining ingredients and toddy, one at a time.

Cover the bowl with a clean cloth and allow to stand in a warm palce overnight or for 12 hours at least.


Fill the mixture into small moulds or a large one greased well. Bake in a pre-heated oven at gas mark 4 for about 30-40 minutes.

Posted By: Leayana, UK.
13/07/2005

We recommend you to look at our other Sweets Recipes

The most famous Goa's sweetmeats is bebinca, a wonderful concoction made from layer upon layer of coconut pancakes. Cooking the perfect bebinca is an art form, for not only does the cook have to be timed just right to ensure that all layers are cooked equally, it'll put inches on you waistline if you develop a taste for it, but it's not to be missed. Dodol is another famous Goan sweet, traditionally eaten at Christmas time, and made with rice flour, coconut milk, jaggery and cashew nuts. It is usually cooled in a flat pan and served in slices, and is very sweet. Doce, made with chickpeas and coconut is another favorite.