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Fruit Cake with Brandy Soaked Candied Dry Fruits

13 Jan

Since I am still enjoying my low sugar fruit cake for my evening teas, I think it would be ok to share this recipe past Christmas. I always enjoyed the fruit cakes in Goa till I came to the US and found the cakes way too sugary. I have always wanted to make it but felt it was a tough recipe till I made mine and found out that it just took time. Sharing my fruit cake recipe which has a surprising twist that includes a touch of heavy cream. I know call me crazy 🙂 I got the idea after enjoying many red velvet cakes made by Fresh and Easy. It had a lingering taste of creaminess from the dry milk powder and heavy cream used in the cake. My first attempt using dry milk powder in a cake did not turn out well. I decided to use heavy cream to the fruit cake since it is an intense cake with lots of sugar. You can make it alcoholic by adding brandy after the cake is baked read the foot note. I have added brandy while soaking raisins and candied dry fruits for 3 weeks.

fruit-cake-recipe-with-brandy-rum-soaked-dry-fruits-and-nuts

Serving Size: 7 x 11 baking pan

Ingredients:

To make mincemeat or dry fruit mix 3 weeks in advance

2.5 cups of tutti-fruiti / mincemeat

1/2 cup of candied orange rinds

1 cup of whole raisins

3/4 cup of brandy

Mix all the ingredients and keep in an airtight container for 2 to 3 weeks. Stir with a dry spoon every couple of days.

Cake Batter:

2 cups of flour

5 tbsp of heavy cream( optional)

1/2-3/4 cup of sugar

6 eggs

1/2 tsp of cinnamon powder

1/2 tsp of nutmeg powder

1/8 tsp of clove powder

1/4 cup oil / melted butter

1/2 cup of silvered almonds

1 bag 17oz of halves walnuts

1/2 tsp of baking powder / soda

3 pinches of salt

Directions:

Heat oven to 320F

Beat the egg, sugar, heavy cream, spice mix and salt mixture together. Next add the mincemeat.

After’s slowly add the flour and baking powder to the wet mix.

Spray you baking pan with some oil and pour in the cake batter.

Bake in the middle rack for 1.45 to 2 hrs. Check in between.

Let cool.

fruit-cake-recipe-christmas-dry-fruits-soaked-in-rum-brandy-mincemeat-less-sugar

Variations:

Aging your fruit cake with alcohol, then you can click on this link http://www.gratednutmeg.com/?p=4130 .

To make a darker batter you can make a dark caramel and add to the batter. Follow the link to my Plum Cake Recipe to make the caramel.

You can also watch my quick video to have an idea about how easy and simple it is to make the cake.

 

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Jujubes – Goan’s Turkish Delight Recipe

16 Dec

Goan jujubes is a spin-off of the Turkish delight and is one of the popular sweets specially during Christmas. In my early childhood I remember that in Goa we would exchange assorted sweet trays with family, friends and close neighbors on Christmas day. The whole day family, friends and neighbors would visit and exchange Christmas sweets.  My mum made most of the sweets at home but I always remember her buying the jujubes from the store. So I am a little proud of myself to have made them at home for the first time. The recipe is fairly simple and makes for a very kid friendly Christmas sweet.

jujubes-soft-chewy-candy-recipe-christmas-sweets-ideas-goan-without-gelatine

A typical Goan Christmas sweets tray could look like the image below. All sweets were made by hand and at home.

It has the following sweets neureos, kulkus, carambolas, bebinca, dodol, doce, marzipan made with cashews, plum cake, bolinhas, jujubes and a few more. You can click on each item and it will take you to that recipe

jujubes-sweets-candy-recipe-ingredients.

Serving Size : 3 cups of cut cubes about 1″

Ingredients:

3 packs of unflavored knox gelatine (50gms)

2 cups of sugar

2 pinches of salt

1.5 cup water

1/2 tsp of lemon/lime extract

1/2 cup of granulated sugar for coating

3 assorted food color – 10-12 drops each

Directions:

Have 3 separate 2 cup each tupperware containers ( square or rectangular shaped)

Line each with plastic wrap as it is easier to turn over and take the jujubes out with no mess.

To a pan add the water, gelatine, salt, sugar, lemon essence stir till no lumps and heat the mixture till it comes to a boil.

Pour a cup each in 3 separate bowls to add your preferred color.

Now pour the colored mixture in each individual tupperware.

Let stand at room temperature till fully set maybe overnight.

Next day take them out of the container and grease a knife and cut them in 1″ cubes.

Coat them well with granulated sugar and enjoy.

jujubes-soft-chewy-gelatine-candy-recipe-christmas-sweets-ideas

You can also watch my video for this recipe.

Bolo de Bolacha Marie – Marie Biscuit Cake Recipe

18 Nov

Bolo de bolacha marie is a dense cake which is not baked. It can be prepared a couple of days ahead. My dad loved his bolacha marie and cream crackers biscuits. We always had it at our home. My titi (my mom’s older sister) would make this cake for my sister’s birthday quite often when we were small kids. Once I started to cook I used to make it for Christmas, Easter and birthday parties. In fact it was the first dessert  I made for my husband on his first trip back home from the US before we got married 🙂 This dessert holds a lot of good old memories for me. I haven’t made it for a very long time.

marie-biscuit-cake-bolo-de-bolacha-marie-recipe-no-bake-goan-desserts-ideas-thanksgiving-food.

The origin of this recipe is definitely portuguese and has some likeness to Italian tiramisu. Unlike tiramisu you cannot over eat this cake because of high fat and caffeine. If you do, it makes you feel uncomfortable. I have made a few tweaks in the recipe to make the frosting light and skipped the raw egg for whipped cream. I have also used graham crackers instead of Marie biscuits as it is readily available in the groceries store. The only challenge is that graham crackers tend to fall apart even after a quick dip in black coffee compared to the marie biscuits.

marie-biscuit-cake-eggless-recipe-goan-portuguese-sweets

Serving Size: 3-4

Dish Size: 6x4x2.5 deep glass dish

Ingredients:

1.5 pack of graham crackers

1 cup of unsalted room temperature butter

1/2 cup heavy whipping cream or 1 egg

1/3-1/2 cup sugar

1 tbsp of vanilla essence

1 cup lukewarm water

1 tbsp of instant caffeinated or non coffee powder

1/8 tsp of salt

Directions:

Make the frosting first  by adding the butter, sugar,salt,vanilla and heavy cream. Whip for about 7-10 minute till light and fluffy.

Next make the black coffee by mixing instant coffee with 1 cup water put in a shallow dish so it will be easier to dip the cracker in.

Take you glass dish and first start by dipping the cracker in the coffee and layering the dish to cover it.

Next add a layer of frosting alternate between the crackers and frosting till all the frosting is done.

Decorate with crushed nut or sprinkle the top with some cocoa powder.

Let refrigerate for 3-4 hours before enjoying a slice.

Note: You can add cocoa powder to make chocolate frosting

You Can also watch a quick video to see how to make the recipe.

 

marie-biscuit-cake-bolo-de-bolacha-marie-recipe-no-bake-cake

Indian Rasgulla Recipe – Sweet Dumplings of Milk Curd

31 Oct

I finally had the courage to make my favorite Indian Dessert called Rasgulla ( Rasagola). Yesterday was Diwali in India, 80% of Indian household celebrated the festival of Lights and Good v/s Evil.  This would be one of the many sweets made. It is also popular in many Indian restaurants. Could be a recipe to be added to this year’s Thanksgiving Feast 🙂

rasgulla-bengali-indian-sweets-recipes-easy-milk-powder

These soft pillowy milk curd rounds are cooked in a rose or cardamom infused sugar syrup. There are a few variations to the recipe some use cream of wheat or white flour as a binding agent which is added to the milk curd dough. Making rasgullas is a 2 step process where first you make the chhena (milk curd). Next, after kneading the milk curd to a smooth dough and dividing into small balls is to cook them in a sugar syrup till they double in size.

Do note traditionally the sugar syrup is made with white refined sugar. My syrup has a brown tint as I used organic unrefined sugar. You can use this same recipe to make rasmalai

rasgulla-homemade-basic-ingredients-for-recipe-indian-desserts

Serving Size : 3-4

Ingredients:

4 cup of whole milk

3 tbsp of lemon juice

2 cups of water

3/4 – 1 cup of sugar

1/4 tsp of cardamon powder

2 pinches of salt

1 tbsp of rose-water (optional)

Directions:

To make the milk curd. Bring 4 cups of milk to a light boil. Next add the lemon juice and cook it for another 5-7 minutes till all the milk curd separates from the whey.

Drain into a colander covered with a cheesecloth. Rinse the milk curd with water to take off any lemon taste and squeeze out as much liquid as possible. Twist the cheesecloth and hang it for about 30 minute. Till most of the liquid drains out.

On a smooth surface knead the milk curd to a smooth dough for about 5-7 minutes.  Divide the dough into 12 equal parts and shape them into balls.

On the side in a new wide mouth pot heat water, sugar and cardamom powder till all the sugar is dissolved add a 2 pinches of salt.

To the boiling syrup now add the milk balls, cover and cook on medium heat for 15 minutes till they double in size.

Take off heat. Serve them hot with some crushed pistachios and saffron strands or cool it in the refrigerator. Will stay for about a week.

rasgulla-indian-sweets-recipes-cardamom-sugar-syrup

Nachne Polle – Gluten Free Sweet Red Millet Flour Pancakes Recipe

29 Jul

According to my mum Polle/Pole/Polo in konkani is a sweet or savory pancake made of flour. I really do not know much history about the Goan polle/polo nor could I find any information online. Hopefully on my next trip to Goa I can get more information on less popular Goan recipes that are disappearing. Another on my wish list is “Shollio/sholorio“. I hope I have spelt it right….if not please correct it in the comment section below…Thanks!

pole-polo-rred-millet-flour-pancake-gluten-free-recipe-coconut

The nachne(millet in konkani) pole are almost red-black in color if you use the goan coconut jaggery but if you use the pale brown then it had a reddish-pink color. I do make these pancake often now since my husband and I enjoy them for breakfast and evening tea and it is gluten-free and vegan 🙂  . These pancakes are not fluffy but if you like them to be fluffy you can add about 1/2 tsp of baking powder to the batter. Growing up as a child we had a variations of the pancakes made for evening tea and some more homemade snacks. We ate boiled sweet potatoes, coconut stuffed pancakes called allebelle,  nankhatais, patolios, boiled taro, gorchem, bolo de rulao, bolinhos de coco, xiro, docebaji, plum-cake, atoll.

pole-polo-rred-millet-flour-pancake-ingredients

 

Serving Size: 12 pancakes

Ingredients:

2 cup red millet/ragi/nachne flour

1 cup grated fresh coconut

3/4  cup grated jaggery

1.5-2 cups water or coconut milk (pancake batter consistency)

1/2 tsp of baking powder (optional if you do not like dense pancakes)

2 pinches of salt

Directions:

Mix the batter together till the jaggery mixes well and dissolves.

Heat a nonstick pan and pour approx 1/4 cup of the batter and let cook about 4 minutes on each side on medium heat.

Enjoy a nice healthy tea snack.

You can make in advance and store it in the refrigerator or the freezer. Just warm them up in the microwave before eating.

pole-polo-red-millet-flour-pancake-ragi-nachne-goan-recipe

Bolinhos de Coco – Coconut Cookies Recipes

24 Jun

Bolinhos de coco or Bolinhas ( cookies in portuguese) is a very popular cookie for evening tea time in Goa. They are also popular during christmas. Since cream of wheat /rava is used to make them, they have a nice crunch and can also be tricky if not made right. The cookies can be hard to bite. In India cream of wheat is used to make multiple sweets/ desserts, Baath / Batica (cake), Sheera / Xiro , Neureos ( deep-fried coconut stuffed sweet dumplings).

goan-sweet-bolinhos-bolinhas-coconut-recipe-baked-christmas-baath

As I was researching the recipe I found that some used white flour in the batter and some cooked the batter slightly before baking the cookies.  My recipe does not use flour but I did roast the cream of wheat/rava for a couple of minutes on medium heat to remove the rawness. My mom always did it and it gives a nice toasted smell. I also soaked the batter for 5 hours to soften the rava  before I baked the bolinhos and added a little extra baking powder to make it light instead of the cookies being dense. Since I used frozen grated coconut I replaced the water with coconut milk. In my opinion the frozen grated coconut found in the US is squeezed out of the first milk and so has no taste.

goan-sweet-bolinhos-bolinhas-coconut-christmas-ingredients

Serving size: 20 cookies

Ingredients:

2 cups of toasted cream of wheat / rava/ sooji

2 cups grated coconut

1.25 cup of sugar

3 tbsp of butter

2 beaten eggs

1/2 cup water or coconut milk

1 tsp of baking powder

1/2 tsp cardamom powder

2-3 pinches of salt

Directions:

In a pan heat sugar, frozen coconut, salt, butter and water / coconut milk till all the sugar melts. Take off heat and mix in the cream of wheat / rava and let stand for 4 to 6 hours.

Heat oven to 350F. Grease a cookie sheet or line a cookie pan.

Next add the 2 beaten eggs and baking powder and mix well.  Shape into cookies and bake for  25-30 minutes till light golden brown.

goan-sweet-bolinhos-bolinhas-coconut-coco-recipe

Baked Doce de Grao – Gluten Free Coconut Blondie Recipe

29 Apr

I got the idea of testing this recipe after my success with my cheat version of coconut macaroons. Doce de grao (check recipe)  is a staple sweet made for weddings, Christmas, church feast and litany’s in Goa. This sweet requires a great labor of love. Depending on the quantity it can take an hour, two or more of constant stirring before it is ready to eat. Since it is laborious to make, I only put in the effort to make it during Christmas. Every time I go to Goa I would try to carry it back with me but since fresh grated coconut is used to make this sweet and having it packed would make the coconut go bad in a 27 hour flight. Always feeling disappointed, I truly was so excited to give this recipe a try and hoping it would work. I was so happy when my first batch came out just perfect. I can now make it often and it is gluten-free.

baked-doce-de-grao-gluten-free-blondie-butterscoth-dairy-free-brownie-recipe

If you are a Goan who has eaten doce de grao then this recipe makes for a softer version of the doce. Doce is a semi-soft dessert but you can also make it harder by adding more sugar. I love my mum’s version which was the semi-soft but it would go bad if not properly stored. Since I usually use less sugar in my deserts I only used 1/3 cup as the sweetened flakes of coconut would add more sweetness. The only alteration to the original recipe is the addition of eggs to bind the doce de grao batter/ coconut blondie(brownie). But it does not alter the taste in any ways. The flavor that is prominent is the chana and cardamom used.

baked-doce-de-grao-gluten-free-blondie-vegan-indiano-recipe

Serving Size: 9″ Brownie pan

Ingredients:

2 cans or 3 cups of cooked garbanzos beans/ Chana dal

1/3-1/2 cup of sugar

2 eggs

3/4 cup of sweetened flakes coconut

1/2 tsp of ground cardamom powder.

3 tbsp of oil/ghee

baked-doce-de-grao-gluten-free-blondie-recipe-ingredients

Directions:

Heat oven to 350F

In a food processor add all the above ingredients and pulse a couple of times till all is well combined and smooth.

Pour into a well-greased / well lined brownie pan and bake for 25-30 minutes till a toothpick comes out clear.

Cool and enjoy with a nice cup of hot tea.

baked-doce-de-grao-goan-recipe-gluten-free-blondie-brownie

Easy Coconut Macaroons Recipe

22 Apr

I always wanted to make coconut macaroons but never looked up the recipe since I thought it might not be easy. Until I had got some sweet shredded coconut for a dessert that I made to take over to a friend’s place. It was a milk custard with canned pineapple, whipped cream, almonds and some sweet grated coconut.  After that day I was left with almost a full bag of sweet shredded coconut. That is when I thought of giving coconut macaroons a try. When I checked the back of the package it asked for 4 whipped eggs white and I thought what will I do with the egg yolks and so I changed my recipe to use whole eggs.

coconut-macaroons-easy-homemade-recipe-quick

The recipe is so simple it can be whipped up in a jiffy and turns out chewy with a light crunch on the outside. It only needs 5 simple ingredients. Along with the eggs I used a bit of flour for binding and baking powder to make the macaroons light and airy. I also did not use any extra sugar since I do not enjoy overly sweet desserts.

coconut-macaroons-easy-homemade-recipe-assorted-oatmeal

Serving Size: 16 macaroons

Ingredients:

1 pack or 5 cups of sweet shredded coconut

2 eggs

4 tbsp of all-purpose flour

1/4 tsp of baking powder

pinch of salt

Directions:

Heat oven to 325F

Mix in the flour and baking powder together well.

In a mixing bowl beat 2 eggs and salt.  Add the shredded coconut and slowly fold it into the egg mixture.

Next sprinkle the flour and fold it in careful till well mixed.

Shape them into coconut macaroons and line them on a cookie sheet tray covered with parchment paper. Spray oil on the paper so that the macaroons will not stick.

Bake for 25-30 minutes till the macaroons are done.

Let cool and enjoy and store in an airtight container for a couple of days.

coconut-macaroons-easy-homemade-recipe-assorted-cookies

Variations:

Use chopped almonds and cranberry.

Unsweetened cocoa powder about 4 tbsp.

coconut-macaroons-easy-homemade-recipe-easy-paleo

 

Fluffy Pancakes With Instant Homemade Buttermilk Recipe

8 Apr

The title of my post may baffle you, but you read it right. Cheat or instant buttermilk is for people like me who use it only for pancakes even though it is consumed a lot by Indians but in a Goan diet not so much. So the question arises, what do you do with the rest when you buy a carton? Any suggestions are welcomed in the comment sections.  I have to credit another good friend of ours Julio, who loves to cook and share his discoveries and new finds every time we meet.

fluffy-buttermilk-pancakes-from-scratch-ingredients-recipe

For the longest time I would get the Eggo frozen pancakes for my kids. My husband has been pushing me to a more homemade less preservatives, non-hormones induced foods. I must admit it is a lot more work and I am not always on for the ride as some days you just have to derail cause life is too hectic. After my first attempts of flat pancakes because I was too scared to use baking soda after earlier failed bitter attempts of cake making. But after a visit by our friends Julio and his family, my husband made them for breakfast based on his recipe I was totally impressed. I decided to give it a try this time using baking soda and found it is THE ingredient along with the acidity in butter milk that makes the pancakes fluffy. Mess around with these two and you are guaranteed a flat one….get the pun 🙂

For School days I make them before hand and keep them in the refrigerator or freezer for my kids. When you are ready to eat just cover with paper towel and microwave for 15-25 seconds depending on the size of pancakes.

Serving Size: 15 pancakes 4″ round

fluffy-buttermilk-pancakes-old-fashioned-whole-wheat-recipe

Making Instant buttermilk:

1 Cup warm milk

1 tsp vinegar

Mix together and let stand 5-10 minutes before using to make the batter.

Ingredients:

2 cups plain flour / whole wheat

1 tsp baking powder

1/2 tsp baking soda ( do not skip)

3-6 tbsp of sugar (based on preference)

3 eggs

3 tbsp of melted butter

1 cup homemade butter milk

1/8th tsp salt

2 tsp of vanilla

Directions:

Mix the dry ingredients together first keep aside.

Next whisk all the wet ingredients together in a mixing bowl. Add the dry ingredients and mix well till no clumps.

Cover the bowl with plastic wrap and let stand for 20 minutes.

On a non-stick pan pour a little batter wait till the edges bubble, flip carefully and let cook for another 30 to 50 seconds.

Enjoy it with whipped cream and fresh fruits or maple syrup and butter.

fluffy-buttermilk-pancakes-homemade-recipe-easy

Orange Cranberry Loaf Recipe

18 Mar

Here is a vibrant colored moist, low-sugar cake/loaf idea for your Easter brunch with a citrus burst. If you want a low sugar version then just skip the orange sugar glaze at the end. Allergic to nuts than skip them and the cake/ loaf will be equally delicious. The flavor is more from the orange. Depending on the type of pan you use the baking time might vary. On my first try I had used a rectangle larger pan the cake baked in 25 minutes but when I used the 9×13 it took about 40 minutes.

cranberry-ornage-almonds-cake-dried-cranberries

I tried this recipe after  my husband wanted me to buy the orange-cranberry scones they sell at the costco.  But the day I went shopping they were not available and so I convinced him that I would make them at home minus the preservatives. The reason being I love cakes more than scones. I also enjoy dessert with nuts in them and on my first try I used walnuts.

cranberry-ornage-almonds-cake-loaves-recipe-scones-bread-glaze

 

Serving Size: 9×13 loaf pan

Ingredients:

Cake batter:

2 cups all-purpose flour

3 tsp of baking powder

1/2 cold cup milk

1/2 cup orange juice

3 eggs

3 tbsp of melted butter

1/4 cup oil

3/4-1 cup sugar

2 tbsp of orange zest

1/3 cup cranberries

1/3 cup almonds/ walnuts/ pistachios

1/8 tsp salt

Sugar Icing:

1 cup powder sugar

1 tbsp of lemon zest

3 -4 tbsp of orange juice

cranberry-ornage-almonds-cake-loaf-recipe-ingredients

Directions:

Heat oven to 350F

Grease a cake pan with oil.

Beat eggs, sugar,melted butter, oil and salt. Next add the milk, juice and mix it together.

Strain and mix the flour & baking powder together and add it to the wet mixture.

Next add the nuts and cranberry fold it in carefully and then pour  in the pan and bake for 30-45 minutes till the toothpick comes out dry.

Let the cake cool. Then pour in the icing sugar or enjoy it without for a low-sugar dessert.

cranberry-orange-nut-loaf-cake-bread-with-orange-glaze-recipe

KulKuls and Carambolas -Goan Christmas Sweets

4 Dec

It was exciting to make these sweet crunchy Christmas sweets with my sons. They enjoy trying different foods and want to learn to cook.  They love watching Food Networks.  It made me happy to pass my traditions and reminded me of my childhood doing the same with my family a week before Christmas. All the excitement, fun of going caroling home to home around our parish, making home cribs, decorating the Christmas trees, participating in singing competitions and going for Christmas Dances. Christmas was a day spent in exchanging Christmas sweets with family, friends and close neighbors.

kulkuls-carambolas-korbolas-christmas-sweets-with-coconut-milk-traditional-how-to-make

This recipe of Kulkuls and Carambolas( Kormolas) is a 2-in-1. Kulkuls are shaped just like the Italian gnocchi, which are shaped on the back of a fork. Carambolas are made by rolling the dough thinly and then cutting them into 2″ inch squares and pinching the opposite ends together to form into a conch shell. The dough is made with just 6 basic ingredients and has no eggs. Flour, coconut milk, butter/ghee, sugar, cream of wheat( rava, for crunch), pinch of salt and then deep-fried golden brown.

kulkuls-carambolas-korbolas-christmas-sweets-with-coconut-milk-egglessVariations in this recipe.

1) Egg is added to the dough.

2) After being deep-fried sugar is sprinkled or it is dipped in sugar syrup.

3) Cardamom powder is added to the dough.

kulkuls-carambolas-korbolas-christmas-sweets-with-coconut-milk-goan-ingredients

 

steps-to-make-goan-kulkuls-and-carabolas-korbolas-recipe-shapes

Serving Size: 8-10

Ingredients:

3 cups all-purpose flour

1.5 cups approx of coconut milk

5 tbsp of medium cream of wheat / rava

6 tbsp of fine sugar

3 tbsp of melted butter or ghee

pinch of salt

Directions:

Mix the flour and cream of wheat  then add the melted butter and mix it well into the flour.

Next add the sugar and salt, mix well it into the dry flour mixture.

Finally knead the flour with coconut milk to form a moist dough. Cover with a moist kitchen towel and let set for about 10-15 minutes.

Divide the dough into 2 equal portions.

To make carambolas roll the dough thin and then with a pizza cutter cut to make approx 2″ squares.

Pinch the opposite ends to together as shown in the above image.

Place on parchment paper and cover with a moist kitchen towel till all the dough is used.

To make kulkuls make small dough balls the size of a dime and roll on the back of the fork.

Continue the above step till all the dough is used.

Heat oil in a deep-frying pan and deep fry the shaped dough till golden brown.

Drain on paper towel. Let cool totally and then store in an airtight container for 1-2 weeks.

kulkuls-carambolas-korbolas-christmas-sweets-with-coconut-milk-goan-recipes

Enjoy for Christmas celebration’s or with a nice cup of hot tea or coffee.

Plum Cake -Goan Black Cake

20 Nov

Frankly speaking Goan Plum Cake has nothing to do with plums. I do not know the history as how it was named but I do know that  it still is a very popular cake in Goa. The almost black cake has a flavor of candied orange rinds, blackened sugar and is dense. It smells and taste very close to the Italian Panettone Bread except it has a cake texture. I enjoy eating this cake for evening tea and it’s on my must have list to bring back from Goa. This recipe has been on my to-do list for a long time. Trying to search for the recipe online was not easy as the search only showed the Famous Goan fruit cake which is made with brandy or rum, dry fruits and nuts. But they were listed as Plum cake. For a Goan born and raised in Goa we sure can tell the difference in recipe.

goan-plum-cake-tutti-frutti-recipe-dry-fruits

 

goan-plum-cake-black-traditional-dried-fruit-recipe

As it is that time of the year where costco has a lot of panettone bread I bought some, kept eating and reading the ingredients to guess what the recipe would be. It took me a couple of attempts including adding molasses which was not a really good idea before I got the recipe right. Like I said before, for recipes that I do not know I use my memories of that dish, the way it smells, taste and texture. I am so happy to finally almost nail the recipe. Plum cake is an everyday cake usually served when friends and family drop by. It is a non boozy cake unlike the Goan fruit cake which may look close but has a few more ingredients. It is cut in about 9 x 4″ rectangle with the burnt edges trimmed and wrapped in plastic wrap and sold at bakeries and Tea Cafe’s.goan-plum-cake-recipe-collage-of-ingredients

Serving Size: 9 inch loaf pan

Ingredients:

Black Caramel Syrup – Make 30 minutes ahead and let cool

1/2 cup sugar

3 tbsp of water

Cake Batter

1 cup flour

1 tsp of baking powder

1 stick soft butter

2 eggs

1/2- 3/4 cups sugar ( I used only 1/3 cup + 2 tbsp, I prefer less sugar)

1/4 cup raisins

1/4 cup candied orange rinds

1/4 cup tutti-frutti or candied fruit

1/2 tsp of vanilla  (optional)

Directions:

On medium heat in a heavy bottom pan add the 1/2 cup sugar and 1 tbsp of water and heat till the sugar becomes black about 4-6 minutes.

Keep a close eye not to over burn.

Carefully add the remaining water and gently stir till the caramelized sugar turns to syrup.

Take of heat and let cool completely.

Heat oven to 385F.

Grease a loaf pan.

With a hand mixer mix sugar, eggs and softened butter till creamy. Next add the cooled sugar syrup and dried fruits and mix well.

Finally add the flour and baking powder to the batter and mix well.

Pour it in the pan and bake for 26-28 minutes till a toothpick comes out clean.

goan-plum-cake-black-traditional-authentic-recipe

Let cool, trim the edges and enjoy with a nice cup of tea.

You can also wrap the cake in saran wrap and refrigerate for 2-3 weeks.

Visit www.goanimports.com

Baked Pumpkin Pudding

30 Oct

My kids and I enjoy pumpkin desserts and since it is raining pumpkins, I decided to jump on board. Ever since my kids have figured that mom can bake, they now think I am a 24/7 bakery. My oldest wanted me to bake a pumpkin pie. But mom always has wise plans, I wanted to skip the pie crust 😉 My first try wasn’t as successful but I think for my taste the second try worked out well. I balanced the pie-crust calories by replacing milk with heavy cream 🙂

baked-crustless-pumpkin-pudding-recipe-custard-pie

This recipe does not have the trilogy of pumpkin spices but just nutmeg. If you love eggnog with its bold flavor of nutmeg then I am sure you will enjoy this pumpkin pudding recipe. My puddings are not overly sweet and I do not use a water bath to bake it.

baked-crustless-pumpkin-pudding-recipe-cheesecake-pie-cooked-filling

baked-crustless-pumpkin-pudding-recipe-ingredients

Serving: 4-6 ramekins or 9″ pie pan

Ingredients:

2 cups pumpkin puree

4 whole eggs

6-8 tbsp of raw sugar

1/2 tsp of freshly grated nutmeg

1/2 cup heavy cream

pinch of salt

Directions:

Heat oven to 350F

Cream sugar, nutmeg, salt and eggs.

Next add the cream. Mix well.

Finally add the pumpkin puree.

Spray your pie pan or ramekins. Pour in the mixture. Place the bake-ware on a cookie sheet and bake for 35-40 minute till a toothpick comes clean.

Let cool and then refrigerate for 1-4 hrs.

Serve with some home-made whipped cream and pumpkin seeds.

baked-crustless-pumpkin-pudding-recipe-cheesecake-pie

Love Pumpkin, then here are some more recipes you can check out Creme Brulee in Mini-Pumpkin’s Recipe here. Also a Creamy Pumpkin Curry Recipe with coconut milk.

Creme Brulee in Mini Pumpkin | Goan Imports

Please feel free to share your Pumpkin Recipe’s in the comment section 🙂

No Crust Baked Cheesecake Recipe

9 Oct

My kids love cheese cake and when I attempted to make my first one it was exciting to note how easy it was to make with just 4 ingredients. My ambitiously lazy self always looks for ways to make easy, low-calorie desserts without compromising the flavors. This weekend I am making some more cheesecake for a friend’s birthday and am going to add some pumpkin for fiber and color 🙂

baked-cheesecake-crust-less-low-sugar-fat-easy-recipe

Cheese cake reminds me of a dessert which Goan’s make called Posu. It is made with cows Colostrum, it is the first milk the cow gives after it has given birth. To that sugar, nutmeg and a hint of turmeric is added and then steamed for 15 -20 minutes to form a thick pudding. Chilled and enjoyed. I love this sweet. It is a rare treat  in Goa as colostrum is not sold in stores. You need to know a generous farmer who would share it. We were lucky  enough growing up to know one. Three generations of farmers had delivered fresh milk to my family. By the time we were in college the milk-man (dudkar) had stopped coming. Last time I visited Goa my Madrinha(God-Mother) had made some and I enjoyed every bit of it.

baked-cheesecake-crust-no-sour-cream-low-sugar-fat-easy-food-network-foods-recipe

Serving Size: 9″ Round

Ingredients:

2 packs of 1/3 fat cream cheese

1/2-3/4 cup organic sugar

1 tsp of vanilla

2 room temperature eggs

baked-cheesecake-less-fat-sugar-ingredients

Sour Cream Topping (optional)

1.5 cup sour cream

1/4-1/2  cup sugar

1/2 tsp of vanilla

Directions:

Heat oven to 350F

Cream the eggs and sugar first. Next add the cream cheese and vanilla.

Pour in a 9″ round greased pie dish. Bake for 30 minutes till you see a golden brown edging and the toothpick comes out clear.

Cool and chill in the refrigerator for 1-2hrs.

If topping with sour cream whisk the 3 ingredient well. Spread the mixture on a cooled cheese cake and then chill for 2-3 hours before serving.

baked-cheesecake-no-crust-low-sugar-fat-easy-recipe

Enjoy as a light dessert. Great for parties as you can make it a day early.

Gluten-Free Black Bean Brownies

25 Sep

This recipe appealed for 2 reasons. Firstly Goan’s use beans to make sweets/desserts like Doce de Grao (Gluten-free Coconut Bars), Gorchem ( Moong Dal Pudding with coconut milk), Atoll (Rice and split pea pudding)and secondly I try to eat gluten-free often. I had to try this recipe 3 times till I got it right (according to my oh so humble opinion 🙂 ) and along the way I came up with a cupcakes recipe. My kids enjoyed these brownie as long as they did not know they were made with black beans but after overhearing my conversation with a friend they just decided it was not to cool to eat black bean brownie no more.

black-bean-brownies-vegan-no-sugar-skinny-chew-doterra-gluten-free-recipes

 

My recipe is made with reduced sugar. Here are a few variations you can make.

Replace the oil with 1 ripe avocado

Sugar with 10-15 medjool dates.

Make it vegan by replacing the egg with a Flax Seed Egg.

black-bean-brownies-vegan-low-sugar-skinny-fat-recipes-easy

Serving Size: 9 brownies

Ingredients:

1 can of black beans rinsed and drained (1-3/4 cups)

1/3 – 1/2 cup sugar

1 egg

1 tbsp of vanilla

3 tbsp of cocoa powder

3 tbsp of oil or 1 mashed avocado

1/2 tsp of baking powder

1/8 tsp of salt

1/4 cup semi-sweet dark chocolate chips

1/4 cup crushed walnuts/ cashews/pistachios (optional)

1/2 cup crushed raspberries (optional)

black-bean-brownies-vegan-no-sugar-skinny-taste-best-ingredients-recipe

Directions:

Heat oven to 350F

Mash or use a food processor to mash the drained beans.

In a bowl mix all the remaining ingredients well eggs, vanilla, cocoa powder, oil, salt, chocolate chips, nuts and crushed raspberries.

Add the mashed beans to the mixture. Pour in a 9″ brownie pan or in muffin pan.

Bake for 25-30 minutes. Check after 25 till the top looks set and toothpick comes out clean.

Let cool and enjoy with a nice glass of milk.

black-bean-brownies-vegan-no-sugar-skinny-taste-avocado-eggless-recipe

 

Atoll – Rice and Channa Dal Pudding

28 Aug

Atoll (Attol) is a slowly disappearing Goan sweet recipe. It is gluten-free. Made with rice, yellow channa dal, coconut and cardamom. We grew up eating a lot of homemade evening tea snacks and sweets in Goa. Some of them being Moong Dal Gorchem, Boiled Sweet Potatoes, Moong Dal Chunn, Alle Belle, Xiro, Banana Pancakes, Nankhatais, Baath, Pinaca, Patolios, Doce de Grao, Bolinhas de Coco and a few more.

atol-attol-goan-sweets-recipe-coconut-rice-gluten-free-desserts

Many of the Goan recipes are gluten-free, Atoll is one of them. The Goan coconut jaggery plays an important role in many of the Goan sweets. It has a rich dark brown color and is made from coconut sap that is boiled down till hardened to form small triangular blocks. It melts very easily and soften to touch. It has the same amount of calories as regular sugar but has vitamin and minerals. Since it is not refined it’s a great alternative to regular white sugar. You can read more about the differences between the two here.

atol-attol-goan-sweets-recipe-tee-time-snack-gluten-free-desserts-vegetarian-eggless.

Please note: For this recipe instead of yellow channa dal I have used split green peas (green pea dal) as it is readily available at the grocery stores in the US. I also had to replace a full freshly grated coconut with frozen grated coconut and coconut milk. And finally if you do not have access to coconut jaggery than you can use regular jaggery or molasses.

atol-attol-goan-sweets-recipe-ingredients-gluten-free-desserts

Serving Size: 6-8

Ingredients

3/4 cup raw rice (washed and cooked as per instructions)

1/2 cup split green peas or yellow channa dal ( washed and cooked as per instructions)

1/2 cup grated frozen coconut

1 cup of coconut milk

4-5 crushed whole cardamom

1.5 to 2 square of coconut jaggery or 1/3 cup of molasses

Pinch of salt

atol-attol-goan-sweets-recipe-gluten-free-desserts-easy-step-to-do

Directions:

Cook the rice and dal as per instructions, once’s done in a pot add the cooked rice, dal and the remaining ingredients. Keep stirring them together for 10-15 minutes on medium-low heat till the rice thickens like pudding.

Transfer in a 9-inch spring-form pan and let cool and set for at-least 30-60 minutes.

Slice and enjoy with your evening tea or as a dessert. You can refrigerate the rest for a couple of days. Just warm it up in the microwave for couple of seconds before serving.

atol-attol-goan-sweets-recipe-traditional-molasses-gluten-free-desserts

Variations:

You can make another similar dish called as Orna which is made by soaking the rice overnight and ground into a paste and cooked to a pudding consistency. Then add the remaining ingredients and stir together for another 10 to 12 minutes till it thickens.

Marble Cake

24 Jul

Marble Cake is very much part of the Goan culture. In-fact in the 80’s stores would mostly sell 4 types of cakes in Goa Pound, Plum, Marble and Rainbow cake. During Christmas we would get Walnut and Fruit Cake. The batter was a basic pound/sponge cake with different twist. In mid 90’s coffee and pastry shops were getting popular and these cakes started to lose their charm to newer pastries.

marble-cake-recipe-goan-indian-cupcake-sponge-white-chocolate-usaThis cake does brings back fond memories. Tea time after siesta is very much the “Susegado(peaceful)” Goan lifestyle that is slowly dying. Family or friends usually drop by to visit between 10-12pm or 3-6pm and that is when either tea or soda will be served along with snacks.

marble-cake-recipe-goan-indian-from-scratch-moist-low-sugarPlease note: If you are a professional baker than my measures may not seem right. I like my cakes to be less sweet and low-fat 🙂 . If you skip the cocoa powder than you can use the same batter to make the famous Victoria Sponge Cake Recipe. A very easy to make basic moist sponge cake.

Serving size: 6-8

Ingredients:

1 cup of all-purpose flour

3/4 cup sugar

1/2 cup milk

2 eggs

1 tsp of vanilla essence

1 (1/4 lbs) stick of room temperature butter

1.5 tsp of baking powder

2 tbsp of cocoa powder

marble-cake-recipe-goan-indian-mix-ingredientDirections:

Heat the oven to 400F.

Grease and flour a bread loaf pan.

In a mixing bowl, mix together butter, sugar, eggs, vanilla essence, baking soda till all the mixture is smooth.

Next add the milk and mix well.

Add the sieved flour slowly and keep mixing with your hand mixer till smooth.

Divide the batter into 3 equal portions and add the cocoa powder to one portion.

Pour in the vanilla batter first then slowly add the chocolate and top it again with the vanilla batter. Use a knife and swirl it around through the batter.

Bake for 20-30 minutes. Till a toothpick comes out clean.

Let cool in the pan for 10 minutes take it out and then cool it on a cooling rack.

marble-cake-recipe-goan-indian-victoria-sponge-usa-easy

Enjoy the moist Marble Cake with a nice cup of afternoon tea like a true Goan.

If you have a similar recipe please share in the comments section. I would love to know all about it 🙂

Mangalorean Buns – Fried Banana Bread

19 Jun

If you love Banana bread then you have to give Mangalore Banana Buns (Bhubhus Roti / Puri) a try. This sweet chewy deep-fried banana bread made with baking soda and cumin seeds is a bomb. The texture is very similar to a whole wheat pita bread and is also very similar to American Indian Fry Bread. Last week I stumbled upon this recipe while browsing online and was very excited to give it a try. I also found out for the first time that  it was a Mangalorean (Mangalore) and not a Goan sweet. Goan’s have something similar which is a ball-shaped called filoz.

mangalorean-mangalore-buns-pao-puri-goan-banana-fried-breadMangalore and Goa share some similar cuisines. This sweet bun (pao/puri/bread) was a common sight at most Goan Tea Stalls. It reminded me of the good old days when we were kids. When I went on my first visit back to Goa from the US, it was on my “Must Eat” list. Now a days it is hard to find in Goa with local tea stalls being replaced by the fancy pastry places.

To keep the dough chewy and soft I found that combining white with whole wheat flour is the best. The moisture in the banana and yogurt is enough to make the bread dough. Plus letting the dough to rest overnight in the refrigerator will give the best results. As I was making the buns for the first time I was worried if I would get the caramelized color on the bread and I was happy it did come out just the way I remember.

mangalorean-mangalore-banana-buns-pao-puri-pav-goan-bhubhus-roti-recipe-indianServing Size: 9-10 Pao/Puri about 3 inches rounds

Ingredients:

3/4 cup all-purpose flour

1/2 cup of whole wheat flour

1 over ripe banana

1/2 tsp of whole cumin

1/2 tsp of baking soda

3 tbsp of sugar

3 tbsp of plain yogurt

salt to taste

mangalorean-mangalore-buns-pao-puri-goan-banana-bread-recipeDirections:

Mash or either puree the ripe banana. Put it in a mixing bowl. Add the sugar, salt, cumin, sugar, yogurt and baking soda and mix it well.

Next add the flour in slowly till a slight wet dough is formed similar to a bread or chapati dough texture.

Let it rest overnight. It will have a brown hue. Divide the dough into equal portions.

Heat oil in a deep pan for deep-frying.

Shape into small disk, dust with flour so it does not stick and roll it about 1/8″ thick and 3-4″ round.

Slip each disk carefully into the hot oil and gently caress the top of the bread to let it puff up. Flip and fry till brown.

Drain it on a paper towel.

mangalorean-mangalore-buns-pao-puri-goan-recipe-dishes-kannadaEnjoy fresh with a good cup of hot tea or coffee. If you have ever made something similar please share your thoughts in the comments section. And for all you fathers out there in the blogosphere wishing you all a Very Happy Fathers Day!

Nankhati – Indian Shortbread Cookies

17 Apr

I must admit that I do not know the exact history and origin of Nankhati (Nan-cut-tie) Biscuits in Goa but I sure do know they were sold at most Goan Bakeries and stores. Nankhati is a melt in you mouth biscuit made with flour, ghee, sugar and cardamom. Unlike stated online that they were made for Christmas they were actually an everyday biscuits for evening tea.

nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-wheat-flourGhee is clarified unsalted butter which has a lovely browned butter smell. It has the milk proteins removed and has a high smoke point, making it perfect for cooking. I have made it twice before. It just takes a little of patience. Since ghee is not easily available at local grocery store I decided to use melted butter.

nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-blogThis recipe is vegetarian, has no eggs and just 5  ingredients that are in most kitchen pantries and is really quick and easy. A great snack for all the outdoor activities we are heading towards with the warm weather.

 nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-no-eggsI used to love these cookies but as I grew older and saw them around all the time I just did not like them anymore. But time does has a great sense of humor if you know what I mean :-). Lately I suddenly started to crave for them with my evening tea.

 nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-vegetarianA few variation you can try is replacing white flour with whole wheat and butter with oil. The popular toppings for these biscuits( Biscuits is a word used more often than cookies in India) were cashew, cherry, corn flakes or just plain.

Serving Size: 12 – 3″ cookies

nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-ingredientsIngredients:

1 cup all-purpose flour

1/2 cup unsalted melted butter / ghee(clarified butter) I know I used salted butter as that is what I had

1/2 cup powder sugar

8 cardamom seeds powder

1/4 tbsp of baking soda

pinch of salt

nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-doughDirections:

Heat oven to 325F

Mix well flour, sugar,cardamom powder, baking soda and salt.

Add the melted butter and mix to form a nice smooth dough ball.

Divide the dough in 12 equal portions and shape into a ball an then lightly flatten it.

Place the on a cookie sheet and bake approx 15 to 20 minutes till you smell the cookies and they slightly change color.

nankhatai-biscuit-recipe-goan-indian-short-bread-cookies-wiki

Do not over bake as they will be burnt underneath.

Let cool to harden the biscuits. Enjoy with a nice cup of hot tea.

Salame de Chocolate

6 Mar

It’s obvious that Salame de Chocolate (Chocolate Salami) has a European origin for us Goan’s. It is made mostly for Christmas and Easter in Goa. But in our household it was made for Birthday Parties along with Marie Biscuit Cake(spin-off Italian Tiramisu)  because it makes for a rich decadent dessert. The melt in your mouth Salami would always impress our friends as it’s not a very common dessert in Goa. So if you are a vegetarian who has heard about the real deal Italian salami than this one is for you my friend :-).

chocolate-salami-de-goan-christmas-sweets-recipe-italian-portuguese-cacaoIn Goa we get Marie Biscuits, but if you are in the US and have no access to it you can use Graham Crackers. If you want to make it just for adults than add a tablespoon of rum or brandy. You can skip the egg yolks and replace it with heavy cream. The Goan version for Salame de Chocolate (Chocolate Salami) does not use nuts but I have added pistachios.

chocolate-salami-de-goan-christmas-sweets-recipe-italian-portuguese-receta

Serving Size: 6-8

Ingredient:

8 tbsp of thawed unsalted butter

4 tbsp of unsweetened cocoa

6-7 tbsp of fine sugar

2 egg yolks or  5 tbsp of heavy cream

1 tsp of vanilla essence

18 roughly crushed Marie biscuits

1/4 cup crushes pistachios (optional)

1 tbsp of rum/ brandy (optional)

pinch of salt

plastic wrap

chocolate-salami-de-goan-christmas-sweets-recipe-italian-portuguese-cacaoDirections:

With a hand mixer blend the butter, sugar, eggs, vanilla and salt for 1 minute on slow speed. Next add the cocoa powder carefully and mix again for about 2 minutes. The frosting should look glossy.

Next add the crushed biscuit, pistachios and rum/brandy and mix them together with a spatula.

Transfer onto a plastic wrap to form a cylindrical shape. Tighten both ends of the plastic wrap and refrigerate for 3-4 hours till the butter hardens.

chocolate-salami-de-goan-christmas-sweets-recipe-italian-portuguese-marie-biscuit-cake

Serve right away along with a hot cup of tea.

Dodol – Christmas Sweet made with Coconut Jaggery

19 Dec

We have a couple of days before Christmas and if you are still looking for healthy Christmas Sweets Ideas then maybe you should consider the popular Goan Dodol. It’s not only popular in Goa but also in South East Asia. You can also make it gluten-free by replacing wheat flour with millet / ragi flour and since it does not have any eggs or milk it can be vegan.

dodol-kalu-dodol-christmas-sweet-sri-lankan-goa-goanIn my short trip to Goa, I managed to visit the St Francis Xavier Exposition and celebrate the Immaculate Conception Feast. My unexpected short visit could not have been better timed, as the Exposition is once’s every 10 years and according to my mum St Francis 15th generation family members delegate came to Goa for the Expo.

exposition-of-saint-francis-xavier-2014-old-goa

Exposition of St Francis Xavier in Old Goa, Goa

The must have Sweets at all Church Feast Fairs in Goa called as Festachem Khajem (Konkani)

goan-feast-fair-sweets-kadio-bodio-festachem-khajem-khajeThe dark rich pudding with an intense flavor of coconut and jaggery sure puts you in a Christmas mood right away. Goan dodol is not baked but cooked on slow fire till it has a jello consistency. Goan’s make the dodol in 2 ways either they use wheat flour or millet flour, rice flour is usually used in a small quantity for texture. Kalu Dodol in Sri Lanka is made with rice flour. My humble opinion is that using rice flour makes the Dodol firmer but the Goan dodol is softer and a little sticky, which I prefer.

 dodol-coconut-jaggery-goan-christmas-sweets-recipe

Goan Coconut Jaggery

This 5 ingredient sweet is very simple to make but requires a tad bit of patience.

 Serving Size: 6-8  (9″ round about 1″ thick )

dodol-ingredients-goan-christmas-sweets-recipeIngredients:

8 tbsp of wheat / millet flour

4 tbsp of rice flour

3 cans of coconut milk

14 oz of grated coconut / regular jaggery (approx 3 1/2 coconut jaggery squares. Add more if you like it sweeter)

1/2 cup of rough chopped cashews

2 tbsp of butter (optional)

pinch of salt

dodol-ingredients-goan-christmas-sweets-recipe-millet-flourDirections:

Use a non stick pot and a wooden flat spoon if possible.

Mix the flours, 2 cans of coconut milk and salt in a pot and place on medium heat. Stir slowly till the mixtures thickens approx 15 minutes.

dodol-ingredients-goan-christmas-sweets-recipe-cooking-time

Next add jaggery, cashews and the remaining can of coconut milk. Stir slowly on low medium heat for approx 1.15 hrs till the mixtures leave the side of the pan and does not stick to the wooden ladle. If the dodol does not let oil then add butter towards the end.

Pour into a 9″ round and smooth it with the wooden spoon to form a nice round. Cool and enjoy.

dodol-ingredients-goan-christmas-sweets-recipe-rice-flour-cashewsLeave it in a cool dry place or the refrigerator for a week or two.

Check out more Goan Sweets like Bebinca, Doce de Grao and Neureos.

Wishing you and your family a very Happy Christmas!

goan-christmas-sweet-recipes-idea-coconut-bebinca-doce-de-grao-neureos

Neureos – Deep Fried Sweet Coconut Dumplings

12 Dec

No Christmas in Goa is complete without the Christmas Sweet Platters made up of Neureos, kulkuls, Bebinca, Dodol, Doce, Kokada, Jujups(Sugar coated square gummies) and Marzipan (made of cashew’s). Coconut plays a major role in the Goan Christmas sweet making.

 neureos-sweet-karanji-goan-christmas-sweets-maharashtraIn Goa Christmas sweet making preparations would start a week to 10 days early. Since my mom was a working mother it was fun for us to watch her and the hired help make each sweet separately after school. The smell of the deep-fried Neureos, Kulkuls would make our mouths water. Before the start of the sweet preparations tradition called for a dough cross to be fried first so that all the preparations and hard-work would be blessed with a tasty outcome. Traditions also called for making a lot of the sweets to share and exchange with immediate family, friends and close neighbors which is called as consuada. But these traditions are now a dying traditions as people are more busy and ready to eat Goan Christmas sweets are much more easily available in the markets.

My recipe of neureos may be different from others. There are variations in the dough where cream of wheat is added for a slight crunch to the crust and the filling is made with roasted cream of wheat along with the grated coconut. I have cut the sugar as I do not enjoy my sweets or desserts to be too sweet and I have not included the cream of wheat in the filling. If you would like to add to my recipe the please do in the comment section. I would love to hear how you do yours.

Serving Size: 35-40

neureos-sweet-karanji-goan-christmas-sweets-ingredientsIngredients:

For Filling:

8.2 oz of frozen grated coconut

3.3oz dehydrated coconut

1 1/4 cup of granulated sugar (you can add more if you want it sweeter)

1/4 cup of slivered almonds or crushed cashews

3/4 cup raisins

8 cardamom

1/4 cup of water

pinch of salt

Directions:

On medium heat make a syrup of sugar and water. Add coconut, nuts and stir till the mixture thickens.

Then add the raisins, crushed cardamoms and cook till dry while stirring continuously on medium heat.

Set aside and let cool. Divide the mixture in equal portions about approx 35-40.

neureos-sweet-karanji-goan-christmas-sweets-ingredients-fillingFor Dough :

2 cups of regular flour (please do not use self rising)

2 tbsp of cream of wheat /rava/ semolina (optional)

3 tbsp of melted butter / ghee

1/4 tsp of salt

3/4 cup approx water for dough texture

neureos-sweet-karanji-goan-christmas-sweets-ingredients-friedDirections:

Mix all the above ingredients together till a nice soft dough is formed.

Let stand for 1 hour. Divide the dough in equal parts approx 35-40 round ball pieces. Cover with a moist towel so that the dough balls do not dry.

Then roll each dough ball to be an approx 4″ circle. Add the filling to the circle. Fold to a half-moon shape and seal the open ends with your fingers dipped in water. Press with the edge of your fork for a decorative look.

Deep fry till lightly browned and crust is crispy.

neureos-sweet-karanji-goan-christmas-sweets-filling-diwaliCool and enjoy with a nice cup of tea.

Goan Fruit Salad

14 Nov

The Goan Fruit Salad Recipe is made with Custard and fresh fruits. The 3 popular fruits used in this recipe were apples, oranges and grapes, bananas were optional as they turned black and made the custard a little mushy. Just like the Goan Bread Pudding (recipe here), the Fruit Salad is a must have on the dessert table. Goan’s celebrate a  Sunday Lunch more than a dinner. A large population of Goan’s are Catholics and most are very involved with the local churches. It is normal for people to be in church on Sunday mornings and then go back home to cook a great meal for the family.

custard-fruit-salad-ingredients-goan-corn-starch-cherry-flour

The basic custard which is a lovely pastel yellow color, is made with a store-bought Custard mixture. It is a mixture of cornstarch, vanilla essence and yellow food color. Here in the US I have only seen them at Asian markets, so I made the same recipe with ingredients that are available at the local grocery stores. Corn starch/flour makes for a smooth custard without the use of eggs.

This recipe can be made vegan by substituting the milk and heavy cream with almond or soy milk. It is vegetarian as no eggs are used to make the custard. You can also use it to make a healthier version of the popular Creme Brulee.

custard-fruit-salad-goan-corn-starch-flour-indian-recipeAs time has passed there are a couple of variations to the recipe in terms of the type of fruits you can add. Dried fruits and toasted cashews, almonds or walnuts can be added. Papayas, kiwi, strawberry, blueberry, pineapple can be added as well. I also add crushed cookies or frosted corn flakes for an added crunch on top.

Servings: 8-10

Ingredients:

3 cups of low-fat or whole milk

1 cup of heavy whipping cream (optional if you want to cut the fat)

1/2 cup of sugar (If you like it sweeter add another 1/2 cup more)

12 drops of yellow food color

1 tsp of vanilla essence

4 tbsp of corn starch

4 tbsp of cold water

pinch of salt

1 cup of diced apples

1 cup of halved green/red grapes

3-4 medium-sized oranges

custard-fruit-salad-ingredients-goan-corn-starchDirections:

Mix the milk and heavy cream together in a pot and bring it to a boil. Add sugar, salt, vanilla essence and stir till the sugar is dissolved.

Next add the food color and stir. In a small mixing bowl stir the corn starch and water together till a smooth mixture. Add it to the hot milk and stir till the mixture thickens about 7 to 10 minutes on medium heat.

Take off heat and let cool.

custard-fruit-salad-goan-corn-starch-cocktail-recipeOnce cool, mix the chopped fruits and the custard together, chilli in the refrigerator for 2-4 hour and enjoy with crushed nuts, crumbled sugar cookies or frosted flakes for a nice crunch.

custard-fruit-salad-ingredients-goan-corn-starch-crumbled-cookies-flourThis fruit salad recipe is great for the holiday seasons as it can be prepared a day ahead. You can replace the fresh fruits with the canned fruit cocktail. I made the fruit salad for my 4-year-old son’s birthday and it was a hit with the small kids.

Bolo de Rulao – Batica

26 Sep bolo-de-rulao-batka-recipe-goan-sweets-coconut-semolina-rava-cream-of-wheat-cardamom

This recipe has many names, Bolo ( “Cake” in Portuguese), Bolo de Rulao (Cream of wheat Cake) and Batica. It’s a poor men cake. This cake is more popular in the villages(town) then the city.

bolo-de-rulao-batka-recipe-goan-sweets-coconut-semolina-rava-cream-of-wheat

Bolo de Rulao – Batica

Bolo de Rulao is made during Christmas along with the popular Doce (Garbanzo Coconut Bars), also as a gift from the bride’s household a day before the wedding to the grooms when her personal belongings, gift and the silent word dowry (shhh….) is sent to her future home and when Mother Mary’s statue visits devotees homes from the local church. It is called as Litany(Ladainha), where the rosary is recited as a community, the Litany is sang in Latin and Konkani and then home-made sweets are shared with some local alcohol and soda’s. Goa has the most number of Churches and Chapels then other states in India. I have fond memories of these celebrations growing up. I hope someday when we visit Goa with my kids we will get a chance to experience it one more time. You can watch a video on YouTube to better understand here.

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Batica has a Corn Bread texture and is a little dry. It is recommended to let the batter stand for 9-10 hours or overnight as the cake will be soft. A lot of online recipes use butter but the authentic version does no need butter. Butter or ghee is used only to line the pan so the cake does not stick.

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Servings: 9″ cake, 6-8 pieces

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Ingredients:

1 cup cream of wheat/ rava/ semolina

1 cup sugar white or brown

1 cup fresh / frozen grated coconut

7 eggs separated ( 7 yolks + 1/2 cup of whites)

8 cardamom seeds powered

1/2 tsp of baking powder

Butter to line the 9″ cake pan

Pinch of salt

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Ingredients

Directions:

* Toast the cream of wheat/semolina on a non-stick pan for approx 8-9 minutes on medium heat by constantly sauteing to remove the rawness and gives it a nice nutty and toasty texture. Keep aside to cool.

* In a mixing bowl whisk sugar, 7 yolks and 1/2 cup of egg white approx a cup, till it mixes well. Then add the grated coconut, mix and finally add the toasted cream of wheat. Mix, cover and let it stand for at-least 9-10 hours before you bake it.

* Set oven to 375F and add the baking powder, mix well. Pour the mixture in a 9″ cake pan that was lined with butter and bake it for 20-25 minutes till the toothpick comes out clean.

bolo-de-rulao-batka-recipe-goan-sweets-coconut-semolina-rava-cream-of-wheat-goan

Bol de Rulao – Cream of Wheat Cake

Enjoy it with a nice hot cup of tea.

Toasted Coconut Cashew Date Laddoos

29 Aug medjool-dates-cashews-coconut-balls-recipe-ladoo-recipe

Name too long, I couldn’t think of anything better to describe this recipe :-). Have a better idea then just leave it in the comments. Mind you it is a kid friendly website :-). I must confess, before I made these aromatic toasted coconut cashew date laddoos I just wasn’t a big fan of dates. I started to eat them because of my diet that called for eliminating processed sugars with more natural forms. A word of caution it does have approx 8-9 grams of sugar per date, so keep a watchful eye. I just love to eat something sweet after a meal.

medjool-dates-cashews-coconut-balls-recipe-ladoo-recipe Nuts, Coconut and Date Balls Recipe

I found ripe dates are mushy and work as a great binder. Also you have to toast the coconut as fresh grated coconut goes bad  specially if it is hot. Laddoo( in hindi) is a word used for sweets that are round in shape. My first try of these aromatic goodness was with just cashews. On my second try I decided to add a Goan influence of coconut and cardamom.
Fyi Indians use cardamom to flavor the desserts, while cinnamon is more popular in the US.

medjool-dates-cashews-roasted-coconut-toasted

Vegetarian Vegan Friendly Dates Recipe

Serving : 12-13 gumball sized

Ingredients:
12-14 medjool dates
6 oz of roasted / raw cashews
4 cardamom seeds pounded
3.5 oz of lightly toasted coconut
Pinch of salt

Directions:
• In a non stick pan add grated coconut and on medium low heat toast the coconut till light golden brown.
• In a mixing bowl, first de-seed the dates and smash it with a fork or use your fingers.
• Roughly chop the cashews and add it to the mixing bowl.
• Next add the toasted coconut, crushed cardamom and mix it well with your hands. It should have a dough ball consistency.
• Divide into equal portions depending on the size of date balls you want.
• Shape each portion to a smooth ball.

 medjool-dates-cashews-coconut-balls-recipe-ladoos-toasted-roasted-cardamom

Toasted coconut Cashews Date Laddoos

Store in an airtight container in a cool dry place. Enjoy it as a healthy snack or with a nice cup of tea. Its is vegetarian and vegan friendly.

For more recipes and Indian Spices visit us @ www.goanimports.com

Goan Coconut Pancakes – Alle Belle

15 Aug alle-belle-goan-coconut-jaggery-crepes-tea-snack-time

If you follow my blog then by now you have seen a couple of recipes that sound familiar but have a very varied twist. I wish I could take the full credit for this but it is my heritage that I grew up with. So If you are a professional chef or a food expert then my recipes will not make a lot of sense but one thing I can guarantee is that it will taste great. I have a very sensitive tongue ( if I can use that noun) that can tell me if the food is salty, too sweet, under flavored or just right. I can not say overcooked, as most Indian food’s are overcooked 🙂 One great benefit of overcooking is that all the food borne disease seem to disappear. The only time I had ever heard of e-coli was only after coming to the US.

In recent times there has been such a big hype of coconut products that I feel a sense of pride to be a Goan since coconut has been a staple in our food culture. Coconut as a fruit is used to make alcohol called Feni, vinegar, oil, in savory and sweet dishes. Coconut tree has many uses. It is used to make roofing, coconut shells are used for fire the fibers inside the shells are used to make kitchen scrubbers.

alle-belle-goan-coconut-jaggery-crepes-recipe

Everyone knows crepes but I can assure you that if you did not grow in the southern parts of Indian then the Goan Coconut Pancakes as they are called or Alle Belle ( It sure is not a Portuguese word but is more of a local nickname) stuffed with fresh grated coconut is a new one for you. To confuse you further 😉 these are made for evening tea. And of all the crepes or pancakes I have eaten, this one is unique, simple and very delicious.

Goan-Coconut-Jaggery

Goan Coconut Jaggery

The filling for the crepes is made with coconut jaggery. It’s almost a raw form of sugar that is available in Goa and is dark brown and triangular-shaped. The coconut jaggery is moist, sticky and grainy to the touch. Jaggery that is available in the rest parts of Indian is a light golden brown color and is available in most Indian store. The darker version that is close to the Goan Jaggery is found  in Sri Lankan stores or Indian Stores that sell Sri lankan products. I get mine imported from Goa 🙂

There are many version of the Goan Crepes recipes that I have seen online. I have seen some use coconut milk, baking soda or baking powder but take it from a Goan it’s not that complicated. The crepe or pancake batter is made with just flour, egg, water and pinch of salt. It is a thin batter and all you need is a good non-stick pan and a cooking spray.

alle-belle-goan-coconut-jaggery-crepes-filling-ingredients

Ingredients for Goan Coconut Pancakes

Serving Size: 9 Crepes

Filling Ingredients:

  • 1 1/2 cup of grated coconut
  • 5 pods of cardamom seeds pounded
  • 1/2 cup of jaggery that is shaved with the knife. (To make it more sweeter you can add 1/4 cup more)
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Filling for Goan Crepes – Alle Belle

Crepe Batter Ingredients:

  • 1 cup of all-purpose flour
  • 1 egg
  • 1 1/3 cup water
  • 2 pinches of salt.
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Crepes or Goan Pancake

Directions:

  • Mix all the 4 ingredients till it is smooth. Heat a non-stick pan on medium heat.
  • Spray the pan with Pam spray. Spoon in 1/4 cup batter swirl it to make a round shape. Cook till the sides curls. Flip it over and cook for another 30 seconds. Take off heat.
  • Repeat the above step till all the batter is over.
  • Divide the filling in 9 equal parts and spoon it on one side and roll the crepe as below.
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Put the coconut filling on one end of the pancake and roll the pancake to form a cylinder.

Enjoy it with a lovely Rose flavor Tea.

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Alle Belle – Goan Coconut Pancake

 

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