Thursday, June 20, 2013

Batica with Dessicated Coconut

Batica is a Goan treat that is mostly served at tea time. This batica recipe with dessicated coconut comes especially for those of you who do not have easy access to the fresh coconut.  Also for those of us who want to avoid scraping and grinding the fresh coconut in the recipe for batica with fresh coconut
The Goan Batica recipe with dessicated coconut
½ kg semolina (rawa)
½ kg sugar
¼ kg dessicated coconut
10 eggs
300 grams butter
1/2 table spoon baking powder
A pinch of salt
A few cashew nuts

  • Cream the sugar and butter and beat until the sugar melts.
  • Add the eggs to the mixture one at a time, beating thoroughly.
  • Add in the salt and baking powder.
  • To the mixture add semolina beating well.
  • Blend in the dessicated coconut and chopped cashew nuts and keep aside for 4 hours before baking.
  • Put the mixture in a greased flat baking tin. (Use two 9" cake tins or a bigger one depending on the size of your oven)
  • Bake in moderate oven until done. Each 9" cake tin takes about 40-45 mins. at 160°C.

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We strive to bring you the best of Goan recipes handed down from our mothers and grandmothers whether it is Goan sweets recipes, Goan dessert recipes, the famous Goan xacuti recipe, the vindaloo recipe, the sorpotel recipe and so much more... Enjoy making the best of Goan dishes to tickle your palate and there are so many other favourite recipes you can use as well. So happy cooking and... bon appetit!!