Bolinhas are crisp coconut cookies with a moist centre which are delicate and delicious! They make an essential addition to a Goan Christmas platter
Follow our simple recipe for this tasty coconut biscuit
1) 250 gms fine semolina
2) 210 gms sugar finely ground
3) 250 gms shredded fresh coconut
4) 3 egg yolks
5) 1 egg white(well beaten)
6) 1/4 cup flour
7) 1 teaspoon baking powder
8) 1 teaspoon cardamom powder
9) 1/4 teaspoon salt
10) 2 tablespoons ghee
1) Coconut shredder, or a cheese grater
2) Large vessel/pot
3) Heavy Spoon for stirring
5) Wire rack
6) Convection oven
1) In a large vessel, add sugar and 125ml water and boil.
2) Add semolina, and mix well. Cook on low for a few minutes.
3) Grate the coconut with 80ml water and add this to the semolina mixture.
4) Add the ghee and stir till homogeneous. It should look something like this.
5) Take mixture off the fire and cool overnight in the fridge or for 4-6 hours.
6) To the cold mixture add the egg yolks and incorporate till smooth. Add the beaten egg white and mix well.
7) Add the cardamom powder, baking powder and flour. Mix till uniform.
8) If mixture is sticky, cool in fridge for an hour.
9) Shape Bolinhas into small balls and flatten with your fingers, careful not to press too hard.
10) Using the toothpick, make a simple design on the Bolinha surface. If the toothpick is moist, dry it by placing in a little flour
11) Preheat oven to 375°F or 190°C. Place Bolinhas on a greased baking tray. Bake for 15-20 minutes till nicely brown on the top.
12) Cool Bolinhas on a wire rack. Store in an airtight container.
13) Boliñhas will last 15 days at room temperature and 1 month when refrigerated.
Serve hot as a part of your Christmas platter!