Goan doce is a sweet made from lentils,coconut and sugar. It is one of the traditional Goan sweets made during various occasions, for me it flashes a memory of a huge pot at my backyard, and my aunts taking turns to stir it cooking for hours on a fire.
Mostly this sweet is traditionally prepared during Christmas and Goan weddings where certain amount of doce is sent to the grooms place by brides parents along with some other traditional sweets.
This recipe is of a soft doce.
Ingridents:
👉1 1/2 cup split gram dal
👉3 cups sugar
👉2 1/2 cup shreded coconut
👉1 tsp cardamon powder
👉1 tbsp ghee
👉1 tsp salt
Method:
👉Rinse and soak the split gram dal overnight next day drain the water and pressure cook the dal with 3 cups water with little salt Until soft and mushy.
set aside to cool, when the dal cools down add it to the blender without adding any water or use very little amount of water and grind it to a smooth paste.
👉Next grind the shredded coconut do not add water grind it to a fine paste.
👉 Add the ground dal paste to a heavy bottom pot, add sugar and ground coconut paste mix it alltogether on a low heat for 15mins than Increase the flame to medium once combined and keep stirring.
👉The mixture bubbles while cooking ,use a long spoon to avoid burns,Scrape the sides of the pot frequently ,when it becomes thick add cardamom powder.
👉when nearly done and difficult to stir add ghee, you need to cook the doce at least for an hour, the mixture is said to be ready when it leaves the sides of the pot.
👉 Grease a plate or a tray with little ghee and spread the mixture on the tray or plate with the back of the spoon level the mixture and tidy it with a rolling pin, roll it around 1/2 inch thickness, make some design on the flat mixture if you like, I used a fork to make some lines on it, then by using a greased knife cut it into a traditional diamond shape or any shape you prefer.let it rest for 3 hours, then it is ready to eat or store, you can refrigerate the doce for a week.
Comments