Pinaca or Pinagr is a very traditional Goan sweet made during Christmas.
These are made from rice flour, freshly grated coconut and palm jaggery. It is a completely vegan recipe. NO DAIRY PRODUCTS are added not even ghee.
They taste so rustic and delicious. Usually made during festivities or special occasions. Every Goan will agree with me that this sweet you will only find in Goa. It brings fond memories of tea time in the Goan homes. Pinaca texture is coarse and soft at the same time. The fresh grated coconut and jaggery make it juicy.
A hint of nutmeg, dry ginger and cardamom give it the aroma. Making it a yummy and at the same time low-calorie sweet.
They are healthy too since palm jaggery is rich in calcium, iron and phosphorous. Red rice contains good amounts of flavonoid antioxidants.
Pinaca / Pinagr (Goan Sweet)
Ingredients :
- Goan Palm jaggery 200g
- Goa Red Rice flour 220 g
- Fresh grated coconut 150g
- Dry ginger powder 1 tsp (optional)
- Cardamom powder ½ tsp
- Pinch of grated nutmeg powder
- A pinch of salt
- 5 tbsp water
Method :
- Dry roast the rice flour till it changes color and turns a light brown. This needs to be done on low heat, to prevent the burning of the flour.
- Keep aside a portion of this for rolling the pinagr. (some ¼ cup)
- Now melt the jaggery in a pan with water on low flame.
- Once melted add the freshly grated coconut, salt, dry ginger powder, grated nutmeg and cardamom.
- Give it a good mix and then add the roasted rice flour to this mixture. Switch off the flame and mix well.
- Once cooled enough to handle, start rolling the pinagr in cylindrical shapes or round like laddoos.
- Roll the pinagr in dry rice flour we had kept aside and arrange on to a plate to serve.
Note :
- Since pinagr contains freshly grated coconut it will remain fresh for 2-3 days at room temperature and a week in the refrigerator.
- I used 50% red rice flour and 50% regular white rice. You can use as per your choice.
