*Procedure:* Make a thick syrup with the sugar and water. Add the salt and
cocoanut and cook stirring, until the syrup thickens again. Remove from
heat. Cool thoroughly. Stir in the egg yolks, then the grated almonds and
essence. Put small heaps on a greased baking tray and flatten slightly. Cut
the raisins in halves, remove the seeds and place one half flat on each
biscuit. Decorate with one slice of almond. Bake in the upper half of a
moderate oven, (350 F) for about 25 minutes. Yields 4 dozens.
*Ingredients :-* 1 lb of ripe jackfruit without the seeds, 3/4 lb. sugar, 4
oz. water, 1/4 level teaspoon table salt, 1/2 teaspoon glycerine.
*Procedure:* Take each pod and tear it up into 3 or 4 pieces. Make a syrup
with the sugar, water, salt and glycerine. Put in the fruit, cook till the
syrup gets quite thick. Fill in a bottle when the preserve is cold and put a
sprinkling of sugar on top.
Grate the coconut and grind fine. Boil sugar with 5 – 6 tablespoons water
until a thick syrup is formed. Add all the ingredients, one at a time and
cook on slow fire for about 30 minutes, stirring continuously. Once the
toffee begins to leave the sides of the pan, pour it on a flat plate and cut
into squares or diamond shapes. When cold, store in an air-tight container.
Hints on Jam making
In jam making, glycerien prevents fermentation of sugar when insufficiently
boiled, as well as the crystalisation of the sugar on top of the jam pot. If
one teaspoonful is added to every pound of fruit. A wonderfully rich and
fruity flavour is given to soft fruit jams if a wineglass of rum is added to
the jam after it is cooked but still hot. It also helps to keep the jam
indefinitely; This hint is given by a grand-mother who is noted for her
Boil full packet of vermicelli with half cup of water. Add raisins, chopped
almonds and cashew nuts. Then add sugar, milk, cardamom and 1-tablespoon
Semolina Cake - Batk
*Ingredients :-* 1/2 lb. Semoline (sooji), 1/2 lb. sieved flour (maida), 1/2
level teaspoon table salt, 7 oz. Pakav, 9 oz. finely ground sugar, 5 large
eggs, 1/2 teaspoon almond essence, 2 oz. chopped cashewnuts, 1 oz. plums
(kismis), 1 oz. chopped glace cherries, 1/2 level teaspoon baking powder, 1
*Procedure :* Mix together the sooji, flour and salt and keep aside.
Separate the egg yolks carefully and beat the whites to a stiff froth. Cream
the pakav and sugar until light and fluffy. Beat in the egg yolks one at a
time, adding a tablespoon of flour after each addition. Gradually add the
flour and egg white alternately, till all has been used. Add the essence and
blend well. Now cover the bowl with a thick piece of cloth and leave it
overnight. Next morning, stir in the chopped nuts and fruit. Mix the baking
powder with the milk and add to batter. Blend well. Pour the batter into an
8 1/2" X 8 1/2" X 2 1/2" greased and floured cake tin. Bake in amoderate
oven, (350 F) for about 1 hour, or till done.
Gram Sweet (dosh)
*Ingredients :* 1 lb. cleaned gram dhall, 1 1/4 pints water (16 oz. pint), 1
1/2 level teaspoon cooking salt, 1/4 lb. blanched almonds, (soak the almonds
overnight in cold water). 1 3/4 lbs. scraped cocoanut, (using only the white
part) 1/2 lb. fine sooji, 12 finely pounded cardamoms, 2 lbs. sugar, 6 oz.
*Procedure : *Wash the dhall well. Drain. Add the 1 1/4 pints water and keep
aside for about 20 minutes. Add the salt and let it cook till tender and
dry. Remove and keep aside to cool. Grind the almonds and cocoanut to a
smooth paste. Then grind the almonds and cocoanut to a smooth paste. Then
grind the dhall fine. Put the sugar into a large pan with the water and make
a thick syrup. Remove from heat and stir in the ground ingredients, sooji
and cardamom. Now put it back on the fire and cook stirring constantly, with
a wooden spoon till it leaves the sides of the pan and forms into a ball.
Remove and spread the sweet on a greased board. Roll out with a greased
rolling pin to about 1/2 " thick. When cool cut into diamond shapes. If
desired, turn the mixture into a greased ring mould. When set, turn out on a
serving dish and decorate with tiny coloured sweets. (Carraway sweets.)
500 gms Flour (sieved)
a pinch of salt
2 tbsps. Ghee or Butter
500 gms Sugar
½ cup Water
1 half-ripe Coconut (grated very fine)
1 tbsp. Ghee or Butter
100 gms Cashew nuts (chopped fine)
100 gms Raisins
6 Cardamoms (powdered)
Oil for deep-frying
Mix the first 3 ingredients, add enough water and knead to a soft dough.
Make a syrup of sugar and water. Add coconut, ghee and nuts. When the
mixture has thickened, add raisins and cardamom powder. Cook till quite dry.
Cool and set aside. Divide the dough into small balls, roll out into thin
rounds, put a spoon full of the coconut mixture on each round. Wet the
edges, press down to form a half-moon shapes and trim the edges preferably
with a neureo cutter. Heat oil and deep-fry the neureos.
*Procedure:* Boil the butter a day before for the moisture to evaporate and
leave it overnight. Next evening, cream the butter well with a wooden cake
mixer. Add the sugar, salt and cardamom powder and continue mixing till the
sugar melts completely. Gradually, mix in all the flour and sooji. The
mixing may now be done by hand. When well mixed, cover the bowl with a thick
piece of cloth and leave overnight. Next morning grease the palms of your
hands and form dough into round balls as big as a walnut. Press lightly into
the form of button biscuits. Place them 2" apart lightly greased baking
trays. Bake in a slow oven, (325 F) for about 15 to 20 minutes. Yields 6 /14
1/2 kg. flour, salt to taste, 4 tablespoons water, 3 cups oil for frying.
*For the filling:*
1/2 cup small raisins, 1/2 cup cashewnuts, chopped fine - 1 cup grated
coconut, roasted lightly on a griddle - 1 tablespoon sesame seeds, lightly
roasted, 1/2 cup granulated sugar, 1/4 teaspoon cardamom powder.
Mix sieved flour and salt with the water to make a soft dough. Roll out the
dough thinly on a floured board. Take 2" biscuit cutter and cut out circles
from the rolled out dough. Now, in a bowl, gently mix together all the
ingredients for the filling. Put a teaspoonsful of this filling onto
one-half of the circle. Mosisten the edge of the circle and gently press it
over the filling to form a semi-circle. Press the tines of a fork round the
edge of the neurio. Do likewise for the rest of the rounds till all the
dough has been used. Heat the oil on a medium flame, and when it is very
hot, lower the flame. Deep fry the neurios in the hot oil, turning them over
till both sides are golden brown. Cool and store in an airtight jar.
*Serves :* 10,* Preparation Time : *45 minutes, *Cooking time : *40 minutes.
1/2 kg. flour, sieved - pinch of salt, 1 tablespoon butter, cold - 2 egg
yolks, 3 tablespoons castor sugar, 1 cup thick coconut milk, 3 cups oil, for
Mix flour and salt and, add the butter, cut into pieces. Mix gently, then
add the egg yolks, which have been beaten. Add the sugar and coconut milk
now and mix the dough till it is pliable and soft. Form small marble sized
balls of the dough. Grease the cines of a fork and flatten out the
marble-sized dough with it, then roll up the flattened dough from one side
to them. It should resemble a tight curl. Heat the oil in a deep pan on
medium flame, and fry the kulkuls in it, turning them over till they are
light golden brown in colour. Carefully remove the fried kulkuls from the
N.B. You may like to cover the kulkuls in sugar. To do this, you have to
cook 1 cup sugar with 4 tablesppons water in a pan on medium heat. Stir cook
the syrup for 5 minutes till it thickens. Now toss the kulkuls carefully in
this syrup, after you have taken if off the heat. Cool and store in an
*Serves :* 12,* Preparation time : *50 minutes, *Cooking time : *40 minutes.
Perada (Guava Cheese)
1 kg large, seedless guavas - 6 cups water, 750 gms. sugar, juice of 2
lemons, 2 tablespoons butter, pinch of salt.
Wash and cut guavas into small pieces. Put into a deep pan along with the
water on medium heat. Stir cook till the pieces have been reduced to half
quantity and are pulpy. Remove from heat and sieve the pulp through a fine
sieve, so the seeds and skin are removed. Now put the pulp back into the pan
with the rest of the ingredients and stir cook continuously till the pulp is
thick and begins to leave the sides of the pan. This is a laborious process
but very rewarding ! Take off heat and put the mixture onto a flat surface.
Flatten the perada to about 1/2" thickness. When cool, cut into diamond
shapes. Store in a container with butter paper between each layer.
*Serves :* 10,* Preparation time : *40 minutes, *Cooking time : *45 minutes.
*KULSKULS / CARAMBOLAS*
500 gms Flour (sieved)
½ Coconut Juice (thick)
2 Eggs (beaten)
a pinch of Salt
3 Cardamoms (powdered)
4 tbsps. Sugar
1 tbsp. Butter or Ghee
Mix the first 6 ingredients and knead to a soft dough. Take a small
marble-like portion roll over the back of a greased fork. Continue making as
many kulkuls possible. Deep-fry them in hot oil. Carambolas are easier and
quicker to make. Roll out the dough quite think and cut into even squares.
Pinch the 2 ends of each square from the top and the other 2 ends from below
making them look like flower petals. Deep-fry them in hot oil.
Roast the rice and green lentils on a griddle on a medium flame. Put in a
blender/grinder and grind to a fine paste. Keep aside. Combine the water and
molasses and put in a pan on medium heat and stir cook till the molasses
have dissolved. Add the grated coconut to the above mixture and cook in the
pan on medium heat till all the liquid has been absorbed, and the mixture is
quite dry. Put this mixture in to a blender/grinder and reduce to a thick
paste. Now mix this with the powdered rice and green green lentil powder
till all the ingredients have been well combined. Form the Pinaca into
cocktail sausage size pieces and keep on an open tray to dry out for a few
hours. Store in an airtight tin. It can also be pressed into small cookie
forms. The finished product should weigh about 2 3/4 kgs.
*Serves :* 12,* Preaparation time : *20 minutes, *Cooking time : *30
Mix the castor sugar with the coconut milk till dissolved. Beat egg yolks
till creamy, and add to the coconut milk and mix the flour in it thoroughly,
without any lumps. Add this to the mixture of coconut milk, sugar and eggs,
along with the nutmeg and cardamom. Take a deep pan, about 6" in diameter
and put a tablespoon of clarified butter in it. Put it under a grill (medium
heat). Take it out of the grill and pour enough batter into the pan to cover
the bottom about 1/4" in thickness. Put under the grill for about 2 minutes
and let it cook till it is a deep brown in colour. Remove from grill, put a
dessertspoonful or clarified butter over the cooked layer, following it with
enough batter to cover the first layer, about 1/4" thick. Repeat this
process till all the batter and clarified butter has been used up in the
same way. The batter must always be in the same proportion. The last layer
has to be the clarified butter. When cool, turn out onto a dish, keeping the
first layer face down. Decorate the last layer with a few silvers of toasted
almonds if desired. To serve, cut into thin slices.
*Serves :* 25,* Preparation time :* 30 minutes, *Cooking time : *30 minutes.
200 gms Wheat
1 Coconut (grated)
250 gms Coconut Jaggery
250 ml Toddy
a pinch of Salt
5 Cardamoms (crushed)
Blend the wheat in a mixie until coarse. Grind the coconut and jaggery
together to a thick paste using toddy a little at a time. Transfer the
mixture to a bowl. Add the ground wheat, mix just enough toddy to make a
very thick batter. Stir in the salt and cardamom. Cover the bowl with a
clean cloth or plastic sheet and allow to stand overnight or for 12 hours
(not in the fridge). Fill the mixture into small greased moulds or a large
one. Bake in a preheated oven at 200°C (392°F) for about 30 minutes.
*Home Made Toddy :* Stir in 1 ½ teaspoon sugar into 250 ml fresh coconut
water. Leave covered in a warm place for 24 hours.
Beat the egg yolks till thick and creamy. Mix the egg yolks with the sugar,
semolina, ground cashewnuts and essence. Keep aside for 8 hours. Now add the
coconut and mix thoroughly. Shape into small balls (approx 24), flattened
slightly at the bottom. Bake in an oven heated to 375 F/ 180 C, till the
Bolinhas are light golden brown.
Take just ripe mangoes and extract the pulp equal to 4 cups. The mangoes
must be of the good eating quality. In Goa, the Mangada is usually made from
the 'Musaraat' variety. But any good quality mango can be used. Put the
mango pulp, sugar butter and cardamom together in a deep pan on medium
flame. Stir cook till the mixture boils for 30 minutes, and the Mangada is
reduced to less than half the quantity, and starts leaving the sides of the
pan. Stir cook continuously. Turn out the contents onto a flat greased
surface. When cool, cut into cubes and store in an airtight container. N.B.
If you want the Mangada to be eaten as a jam, which is delicious, then
reduce the quantity of sugar to 2 cups. Remove the jam when it is half the
original quantity. Bottle when cool.
4 cups grated coconut, 1 cup water 2 1/2 cups sugar, 2 cups semonlina, 2
teaspoons almond cardamom essence.
Grind the grated coconut finely in a blender/grinder. Keep aside. Pure the
water and sugar together in a pan on medium heat and stir cook till the
sugar has dissolved. Take off the heat and add the rest of the ingredients
to the pan. Put the pan on medium heat again and stir cook till a thick
consistency is obtained, (approximately 15 minutes). Remove pan and turn out
contents onto a flat greased surface. Cool and cut into diamond shapes. If
this sweet is to be eaten later, then store in an airtight tin in the
*Serves:* 12,* Preparation Time : *15 minutes, *Cooking Time : *25 minutes.
Dodol (A soft Halwa)
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. Cool. Serve in thick slices.
1 cup nachinim, 1 cup molasses/jaggery, 1 cup coconut milk, a pinch of salt.
Clean and wash the nachinim. Dry it on kitchen paper. Roast the dried
nachinim on a griddle or flat pan, then put it in a grinder/mixer and powder
it. Now mix it with the rest of the ingredients, put it in a pan on medium
heat and stir cook for 15 minutes.
Shift the flour and salt into a bowl. Using a wooden spoon make a well in
the center and drop the eggs. Stir the eggs allowing the flour to mix
slightly. Gradually pour the milk and keep stirring, blend well to leave no
lumps. Pour into a jug. Heat a frying pan, grease it lightly (dipping half a
peeled onion into oil securing it with a fork). Pour just enough batter
(approx. 2 tbsps.) Tilt the pan so that the batter is evenly distributed.
When one side is done, flip the pancake onto the other side. Repeat the
process until all the batter is used. Prepare the filling by heating the
jaggery in a little water. Add coconut and cardamom. Cook till nice and dry.
Spoon some of this mixture onto one side of each pancake and roll tightly.
Sever warm or cold.