Goan Pumpkin Bebinca

The Goan bebinca is known the world over but if you are looking for a bebinca recipe that is not as sinfully rich as the real Goan bebinca made from a couple of dozens of egg yolks then you might like to try this pumpkin bebinca recipe.

Pumpkin Goan bebinca recipe

Ingredients:

½ kg pumpkin

4 whole eggs

¼ kg maida/all-purpose flour

3 coconuts juice

¾ kg sugar

1/2 Nutmeg, grated/powdered

salt to taste

Pure ghee for layering

Method:

• Put the sugar in a vessel and add sufficient water to it till it is all just absorbed and all the sugar is just wet. 

• Boil till all the sugar has dissolved and a syrup is formed.

• Keep aside to cool.
• Skin and cut pumpkin into 1 inch pieces.

• Boil pumpkin with a little water and salt.(Pressure cook for about 5 whistles on simmer after the first whistle)
• Evaporate water if any.
• Mash the pumpkin. (I ground it in the mixer) 

• Mix the pumpkin with the cooled (important!) sugar syrup, whole eggs, enough coconut juice & nutmeg. I used the electric beater for this.The resulting batter should have a pouring consistency as shown in the picture.

• Bake in layers the first layer of the bebinca being made on the fire.
• Drop a teaspoon of ghee in a pan and place on the stove on simmer.
• Add a cup of batter and continue to cook on simmer.

• When the edge gets browned, it is time to take it off the stove. You can also check by lifting the layer with a butter knife as shown in the picture.

• Next put it under the grill for 10 to 15 minutes or so depending on your oven, checking regularly to make sure it doesn't not get overdone.

• Add a teaspoon of ghee and using a teaspoon press down the layer just done.

• Add a cup of batter for the next layer of the pumpkin bebinca.

•  When it browns sufficiently, the pumpkin bebinca layer is ready.

• Repeat layering with ghee and batter till all the batter is used up. 

Goan pumpkin bebinca recipe

• Cut into slices and serve. Bon appetit!