The most famous cookies from Goa are none other than the very loved BOLINHAS.  Made from coconut and semolina (rava) these are crisp on outside and cake-like on the inside.  A hint of cardamom brings out the flavour beautifully.

These are on my must-buy list whenever I visit Goa.  You will definitely find them inside Mapusa market if you are heading to North Goa.

I make at-least three batches every time I bake these.  The first batch is without the fork shape.  Just kept them round. The second batch you can see in the pics below is designed with help of a fork. Ready to be baked.  HAPPY HOLIDAYS !!

BOLINHAS

Ingredients :

• 250 grams Rava (fine semolina) & 125 ml water
• 250 grams sugar
• 250 grams Shredded fresh coconut
• 2 tbsp. Ghee
• 5 Egg yolks
• 1 Egg white (Well beaten till frothy)
• 5 tbsp. All-Purpose Flour
• 1 tsp Baking powder
• 1 tsp cardamom powder
• 1/4 tsp Salt

Method:

• In a vessel, add the sugar and water and bring it to a boil.
• Add the Rava to the sugar syrup and mix it well and cook the mixture on low flame for about 2 minutes. Then off the gas and cover the mixture with a lid. It will soften the rava.
• Grind coconut with very little water, then add the ground coconut to rava mixture, mix well.
• Add salt and ghee, and combine well in the mixture. Leave this mixture aside for at least 4-6 hours or overnight in fridge. (I left it overnight)
• Next morning you need to mix the egg yolks with the Bolinha mixture. Mix well. Also add  the beaten egg white it and combine well.
• Add cardamom powder, all-purpose flour (about 1/4 cup ) and baking powder to the mixture. Mix well. The mixture should be of thick consistency.
  

  

• Shape the dough into medium ball-sized Bolinhas and press with a fork for the design as shown below. Place the bolinhas on a greased tray.
• Preheat oven at 375 deg F(190 deg C). Bake for 30-35 minutes or till done and the top and nicely golden brown.  Cool the bolinhas completely on a wire rack. Store in air tight container.

Tips :

1. If the mixture is too sticky to handle then refrigerate for about an hour before shaping into balls.
2. You can choose to keep it either overnight or few hours (maybe 3 hours or so) since we have already softened the rava by cooking. It should be good to bake.
3. In this recipe we don’t need to roast the rava.