…us parts of the world. They range from hard to soft and can also be like a creamy textured flan. The Goan Cocada preparation is like a hard textured coconut barfi but the main difference is the addition of suji/semolina/rawa. In Konkanni, suji is known as ‘Rulao.’ The most difficult part of Cocada (like most Goan sweets) is the intense stirring involved. One learns to judge the right moment to turn out the mixture on to the cutting board only with…
…e Dodol mixture before it sets! Let the Dodol cool completely before you slice it. Slice the Dodol into desired thickness and pieces. Serve and enjoy at Christmas. Tips & Suggestions: Usually red rice (Goa rice) is used for this sweet but many do use brown rice or even black rice to make Dodol. Fresh rice paste is usually used in Goa and many other countries but rice flour can also be used. Some make the Dodol with nachani/ragi/millets as well…
…pav merged together. Generally they are sold in plastic polythene bags, unlabelled as they arrive directly from any local bakery. Some bakeries also sell whole wheat laadi pav which is a healthier option. Assembling of Vada Pav : Separate one pav from the laadi (laadi means slab). Slice each pav into half without separating into two halves. (You may even use your hands to half as the bread is very soft). Apply some dry garlic chutney or some spic…
…tic/cling film. Trim the uneven ends of the log with a sharp knife, then slice the cookie log into ¼ inch slices. Place on a baking sheet lined with parchment paper; leaving one inch spacing around the cookies. Bake in a pre-heated oven at 180 C for 8-10 mins. or until the edges of the cookies just begin to color. (Depends on your oven settings). The cookies should still be pale, but the bottoms should be very lightly brown. At first, the cookies…
…top with cold water. Stir to mix well or you may even use a blender . Add ice cubes & serve chilled. Procedure to extract pulp from Raw Mangoes: You may use any of the methods mentioned below to cook raw mangoes to get pulp : You can pressure cook mangoes. Cool, then remove the skin & seed & extract pulp. You can peel the mangoes with a peeler or a knife. Boil till soft. Cool & then squeeze out the pulp & discard the seed. You…
…Serve the Gulab Jamun hot or cold garnished with saffron, pistachios or almonds. You can even serve them with vanilla ice cream….
…gue stands in firm peaks when the beater is lifted. Scoop meringue with an ice cream scoop or a large spoon & float gently on simmering milk & cover. Float 3 to 4 puffs at a time or depending on the size of the skillet. Simmer over very low heat for about 5 minutes. Gently, lift each meringue puff with a slotted spoon; drain on a cookie sheet/flat plate/tray covered with an absorbent towel. Make all puffs with the remaining meringue in t…
…e it look glamorous. Use wooden skewers to thread fancy edible cut outs and alternate with grapes or as you wish to make it look pretty. Note: Always drink fresh juice; the moment it is prepared. The juice will separate with time so just stir it up when it happens….
…flavor and color. We are fond of Dasseri and I do use it to make kulfi and ice cream. Store bought mango pulp may sometimes lack in quality but you can extract pulp and freeze and use. Everyone knows fresh fruit pulp is always the best but in case you don’t have it then you may opt otherwise. Mango Kulfi is simple, quick, easy and absolutely delish! Like all kulfis it does not need churning and you will get the creamy texture and beautiful golden…
…you reach a soft ball stage i.e. dip a teaspoon in the syrup and dip it in ice cold water. You should be able to form the syrup into a soft ball. Now add the coconut, rose water, liquid glucose (if using) and stir well. Continue stirring until the mixture starts leaving the sides of the pan. Take the pan away from the heat and stir in lightly beaten egg whites very briskly and quickly to avoid scrambling. If using 2 colors; separate portions into…