Bolinhos De Coco - Goa (eggless version)

Today it is time for our visit to Goa, which is the smallest state of India. It has it boundaries with Maharashtra and Karnataka and Arabian sea at the western side. When I think of Goa I think of its beach and the tourists. The cuisine of Goa is so much influenced by the Portuguese cuisine and so there are so many dishes with Portuguese name. This is one of those recipes which have the Portuguese influence to it. This is particularly made during Christmas. But nowadays it is available in all the bakeries in Goa and so they are rarely made at home. When Aparna hosted one of the Daring Baker's challenges, this was one of her challenge recipes. But it has egg in it. So I made it eggless using curd as the egg substitute.

These are semolina coconut cookies which doesn't have flour in it. The word bolinhos is derived from Portuguese which translates into cakelets. These are crispy on the outside but very soft inside. And I felt like eating kesari in cookie form. They were absolutely delicious and very addictive. The preparation of the dough is quite different. The semolina is mixed with the other ingredients and left in the fridge overnight. This ensures that the cookies remain soft. 

Recipe Source: My Diverse Kitchen
Fresh Grated Coconut-2 cups
Semolina/ Sooji/ Ravai- 1 1/2 cups
Granulated Sugar-1 1/4 cups
Water-3/4 cup
Salt-a pinch
Ghee-2 tbs
Cardamom Powder-1 tsp
Curd-1/2 cup

1. Dry roast semolina until aromatic. Set aside.
2. In the same pan add water and sugar and keep on stirring until the sugar melts.
3. Let it boil for 2 minutes. The syrup must be sticky but should not be too thick.
4. Remove from flame. Add the semolina and mix.
5. Grind the coconut in a jar to fine powder. Do not make a paste.
6. Add the coconut, ghee and salt to the semolina mixture and mix well.
7. Put it back on heat and keep on stirring until it becomes a clumpy dough.
8. Remove from flame allow it to come back to room temperature.
9. Transfer it to a box and refrigerate it overnight or for 8 hours.
10. Remove dough from fridge and allow it to return to room temperature.
11. Add the curd and cardamom powder and mix well.
12. The dough will be slightly sticky.
13. Now refrigerate it again until it firms up.
14. Preheat oven to 180C.
15. Grease a baking pan.
16. Pinch small balls out of the firmed up dough and slightly flatten it and palce it on the tray spacing it so that it has some place to spread.
17. Now with the help of a knife make 3 criss cross lines halfway through the cookies.
18. Bake in the oven for 20-25 minutes or the top is golden brown.
19. Remove from oven, cool on the tray for 5 minutes and then transfer to racks.
20. When completely cool, store in airtight jar.

Roast semolina.

Grind coconut.

Make the syrup.

Add semolina.

Add coconut, ghee and salt.

Reheat it and cook until clumpy. Refrigerate it ovenight.

Add curd the next day.

Amke a sticky dough and refrigerate.

Make the cookies.

Bake until golden.


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