Email a Friend
1/2 kg flour
2 tablespoons ghee (or hydrogenated oil)
a pinch of salt
For the filling:
1/2 kg. sugar
1/2 cup water
1 half ripe coconut grated fine
100 g. cashew nuts (chopped very fine)
100 g. raisins
2 tablespoons ghee
6 cardamoms (powdered)
oil for frying
Mix flour, salt and ghee well, add just enough water to knead into a small dough. 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 cardamom 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.
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.