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Ingredient
Bolinhas de Cocoa(Goanese Cookies)
Introduce
Chef :
Sabrina YasminBolinhas de Cocoa(Goanese Cookies)
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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.
Ingredient
Food ration :
35 servingsCooking time :
25 mins
1 &1/2 cup
Semolina
1 &1/4th cup
granulated Sugar
3/4 th cup
Water
2 tablespoons
Ghee/unsalted Butter
1/2 teaspoon
Cardamom powder/1 teaspoon Vanilla essence
1 pinch
Salt
Cooking instructions
* Step 1
Take dessicated coconut in a bowl and soak with water.If you are using fresh coconut skip the step.
* 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.
* Step 3
Transfer to a dish.
* Step 4
In the same pan take water and sugar.
* Step 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.
* Step 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.
* Step 7
Continue to stir and cook for 2-3 minutes ot until the mixture forms a thick lump.
* Step 8
Let the mixture cool completely and then transfer to a container. Cover and keep in the refrigerator for about 8 hours or overnight.
* Step 9
Next day or after 8 hour take out the mixture from the refrigerator and let it come to room temperature.
* Step 10
Break eggs in a bowl and whisk them until really fluffy.
* Step 11
Pour this whisked egg to the coconut semolina mixture.
* Step 12
With your hand mix well to incorporate the egg to the mixture. Now the cookie mixture will be little sticky and moist.
* Step 13
Keep the mixture again in the refrigerator for about 20 minutes to become little hard to handle.
* Step 14
After 20 minutes take out the dough from the refrigerator.
* Step 15
Preheat oven at 180 degree C for 10 minutes.
* Step 16
Take lime size portion of the dough, roll with your palm and slightly press to give a cookie shape.
* Step 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.
* Step 18
Decorate the top by marking criss-crosses with a table knife.
* Step 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.
* Step 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.
* Step 21
When they cool down completely keep them in airtight container. They are perfect snack with a cup of tea or coffee.
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