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A rich, fudge-like Goan sweet made from chana dal, coconut, and jaggery. This traditional dessert has a unique, dense texture and a lovely aroma of cardamom and ghee, perfect for festive occasions.
Prepare the Chana Dal
Cook the Dal
Grind the Dal and Coconut
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A rich, fudge-like Goan sweet made from chana dal, coconut, and jaggery. This traditional dessert has a unique, dense texture and a lovely aroma of cardamom and ghee, perfect for festive occasions.
This goan recipe takes 190 minutes to prepare and yields 8 servings. At 413.37 calories per serving with 6.1g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Cook the Doce Mixture
Incorporate Ghee and Finish
Set and Cut the Doce
Add a pinch of grated nutmeg along with the cardamom powder for a warmer, more complex aroma.
For a slightly different texture, you can use a mix of chana dal and toor dal.
While jaggery is traditional, you can use an equal amount of coconut sugar or brown sugar for a different flavor profile.
Chana dal (split chickpeas) is an excellent source of plant-based protein, which is essential for muscle repair and building body tissues.
The combination of complex carbohydrates from dal, natural sugars from jaggery, and healthy fats from ghee and coconut provides a sustained release of energy.
Jaggery is an unrefined sugar that retains minerals like iron, magnesium, and potassium, which are often stripped from refined white sugar.
A single serving of two pieces contains approximately 250-300 calories, primarily from the jaggery, ghee, and coconut. It's a dense and energy-rich sweet.
As a traditional dessert, it is high in sugar and fat and should be enjoyed in moderation. However, it is more wholesome than sweets made with refined sugar, as it contains protein from chana dal and minerals from unrefined jaggery.
Store it in an airtight container at room temperature for up to one week. For longer shelf life, you can refrigerate it for up to 2-3 weeks. Let it come to room temperature before serving for the best texture.
The most common reason is undercooking the mixture. It needs to be cooked until it thickens significantly and pulls away from the sides of the pan. If it has already cooled and is still soft, you can return it to the pan and cook for another 10-15 minutes on low heat, stirring constantly.
Yes, you can substitute jaggery with an equal amount of granulated sugar. However, jaggery provides the traditional dark color, caramel-like flavor, and fudgy texture that is characteristic of authentic Doce de Grao.