non-vegetariansoy-free
goan
Goan Fish Curry, Steamed Rice and Koshimbir
40 min
735 cal
38gProtein
87gCarbs
28gFat
3Recipes
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Melt-in-mouth Goan Pinaca – a soul-satisfying, sweet treat that's pure coconut bliss!
A traditional Goan sweet made from roasted parboiled rice, coconut, and jaggery. These rustic, chewy ladoos are a beloved teatime snack, offering a unique earthy and nutty flavor.
Serving size: 1 serving
In a heavy-bottomed pan, dry roast the Goan red rice on medium heat. Stir continuously for 8-10 minutes until the grains puff up, turn a shade darker, and release a nutty aroma. Be careful not to burn them. Remove from the pan and set aside to cool completely.
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Melt-in-mouth Goan Pinaca – a soul-satisfying, sweet treat that's pure coconut bliss!
This goan dish is perfect for snack. With 136.27 calories and 0.45g of protein per serving, it's a low-sodium, low-calorie option for your meal plan.
Once cooled, transfer the roasted rice to a grinder or blender. Grind it into a coarse, semolina-like powder. A slightly gritty texture is essential for authentic Pinaca, so avoid making a fine flour.
In the same pan, combine the grated jaggery and water. Heat on a low-medium flame, stirring until the jaggery dissolves completely. Bring the syrup to a gentle simmer and cook for 2-3 minutes until it thickens slightly. It should be syrupy, not cooked to a hard ball stage.
Turn off the heat. Immediately add the coarse rice flour, grated fresh coconut, cardamom powder, and salt to the hot jaggery syrup. Mix vigorously with a spatula until all ingredients are well combined and form a thick, sticky, dough-like mass.
Allow the mixture to cool for 3-5 minutes, just until it's warm enough to handle. Grease your palms with a little ghee. Take about 2 tablespoons of the mixture and shape it into small, oblong cylinders or round ladoos. Work quickly as the mixture will firm up as it cools.
Place the shaped Pinaca on a plate or tray and let them cool completely at room temperature for at least an hour. They will become firmer upon cooling. Store in an airtight container for up to one week.