Bolinhas de Cocoa(Goanese Cookies)

Name: Bolinhas de Cocoa(Goanese Cookies)
Total time: 1500 s
Yield: 35 servings
Cuisine: Indian
Ingredients: 2 cup freshly grated Coconut/dessicated Coconut; 1 &1/2 cup Semolina; 1 &1/4th cup granulated Sugar; 3/4 th cup Water; 2 tablespoons Ghee/unsalted Butter; 2 large Eggs; 1/2 teaspoon Cardamom powder/1 teaspoon Vanilla essence; 1 pinch Salt

Sabrina Yasmin @barak_kitchen

Riyadh

#goldenapron2
#Goa
#post11
#onerecipeonetree
Bolinhas are coconut and semolina cake-like cookies from the Indian state of Goa. They are little crisp from outside & soft from inside cardamom flavoured cookies.What is unusual about these cookies is that you have to allow the batter an overnight rest so that the semolina can soak up liquids. That is what results in the irresistible melt in your mouth cake-like cookie.Traditionally fresh coconut is used to make these cookies, but I used soaked dessicated coconut as I didn't find fresh coconut to make. But I am delighted to see the result. They are amazing to taste.

Sabrina Yasmin @barak_kitchen

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Ingredients

25 mins

35 servings

2 cupfreshly grated Coconut/dessicated Coconut
1 &1/2 cup Semolina
1 &1/4th cup granulated Sugar
3/4 th cup Water
2 tablespoonsGhee/unsalted Butter
2large Eggs
1/2 teaspoonCardamom powder/1 teaspoon Vanilla essence
1 pinchSalt

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Steps

25 mins

1

Take dessicated coconut in a bowl and soak with water.If you are using fresh coconut skip the step.
2

Heat a pan and add in semolina. Dry roast in medium heat until a roasted flavour emits and semolina becomes free flawing. Note that the colour of semolina shouldn't change.
3

Transfer to a dish.
4

In the same pan take water and sugar.
5

Place it on medium heat and keep stirring until the sugar dissolves completely. Once the sugar has dissolved, keep stirring the solution and let it cook for about 2 minutes. Turn off the heat. Note that the mixture should be light syrup. Add in 1 lunch of salt and cardamom powder to the mixture. As I personally don't like cardamom flavour in cookies, I added 1 teaspoon vanilla essence.
6

Now add in roasted semolina, soaked coconut and ghee to the sugar mixture. Switch on the flame, stir the mixture well to incorporate everything well.
7

Continue to stir and cook for 2-3 minutes ot until the mixture forms a thick lump.
8

Let the mixture cool completely and then transfer to a container. Cover and keep in the refrigerator for about 8 hours or overnight.
9

Next day or after 8 hour take out the mixture from the refrigerator and let it come to room temperature.
10

Break eggs in a bowl and whisk them until really fluffy.
11

Pour this whisked egg to the coconut semolina mixture.
12

With your hand mix well to incorporate the egg to the mixture. Now the cookie mixture will be little sticky and moist.
13

Keep the mixture again in the refrigerator for about 20 minutes to become little hard to handle.
14

After 20 minutes take out the dough from the refrigerator.
15

Preheat oven at 180 degree C for 10 minutes.
16

Take lime size portion of the dough, roll with your palm and slightly press to give a cookie shape.
17

Place it on a lined baking tray. Similarly shape all the cookies and place them in the baking tray. Keep some gap between the cookies.
18

Decorate the top by marking criss-crosses with a table knife.
19

Bake the cookies for about 25 minutes in the middle rack of the oven. The cookies should be golden brown in colour and little crisp from outside.
20

Take out the tray from the oven, keep aside for 5 minutes to cool and then transfer to a dish. I baked 2 batches of these delicious Goanese Cookies.
21

When they cool down completely keep them in airtight container. They are perfect snack with a cup of tea or coffee.