Goan Bolinhas with Masala Chai

Instructions

1. 1

   Prepare the Dry Mixture

   • In a large mixing bowl, whisk together the fine rava, freshly grated coconut, powdered sugar, cardamom powder, baking powder, and salt.
   • Ensure all the dry ingredients are thoroughly combined for an even texture.
   • Add the softened ghee to the dry mixture. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse, damp sand. This process should take about 3-4 minutes.
2. 2

   Form and Rest the Dough

   • Pour the lightly beaten egg into the bowl. Mix with a spatula or your hand to bring everything together into a soft, slightly sticky dough.
   • If the dough feels too dry or crumbly, add the optional milk, 1 teaspoon at a time, until it just comes together. Avoid making it too wet.
   • Cover the bowl tightly with plastic wrap or a lid. Let the dough rest for a minimum of 6 hours, or preferably overnight in the refrigerator. This crucial step allows the rava to absorb moisture, soften, and develop flavor.
3. 3

   Preheat Oven and Prepare for Baking

   • Remove the dough from the refrigerator about 15-20 minutes before you plan to bake.
   • Preheat your oven to 180°C (350°F).
   • Line a large baking sheet with parchment paper to prevent sticking.
4. 4

   Shape the Bolinhas

   • The rested dough will be firmer and less sticky. Knead it gently for a minute to soften it slightly.
   • Take small, lime-sized portions of the dough (about 25 grams each).
   • Roll each portion between your palms to form a smooth ball, then gently flatten it into a 1.5-inch disc.
   • Place a cashew half in the center of each disc and press down lightly.
   • Arrange the shaped bolinhas on the prepared baking sheet, leaving about 1-2 inches of space between them as they will spread slightly.
5. 5

   Bake to Perfection

   • Place the baking sheet in the middle rack of the preheated oven.
   • Bake for 15-20 minutes. The bolinhas are done when the bottoms and edges are a light golden brown, while the tops remain pale.
   • Do not overbake, as they will continue to cook and harden on the hot tray after being removed from the oven.
6. 6

   Cool and Store

   • Remove the baking sheet from the oven and let the bolinhas cool on the sheet for 5-7 minutes. They will be very soft at this stage.
   • Carefully transfer them to a wire rack to cool completely. They will become crisp on the outside as they cool.
   • Once completely cool, store them in an airtight container at room temperature for up to one week.