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Delightful Goan tea cakes made with semolina and coconut, baked to golden perfection. These fluffy, egg-rich treats have a Portuguese heritage and a melt-in-your-mouth texture, traditionally enjoyed during Christmas and celebrations.
Prepare the Semolina-Coconut Base
Prepare the Eggs and Final Batter
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Delightful Goan tea cakes made with semolina and coconut, baked to golden perfection. These fluffy, egg-rich treats have a Portuguese heritage and a melt-in-your-mouth texture, traditionally enjoyed during Christmas and celebrations.
This goan recipe takes 45 minutes to prepare and yields 6 servings. At 412.8 calories per serving with 8.09g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Bake the Fofos
Cool and Serve
Add 1 teaspoon of finely grated orange or lemon zest to the egg yolk mixture for a bright, citrusy aroma.
Fold in 1/4 cup of finely chopped cashews or almonds into the final batter for added texture and flavor.
Add a pinch of grated nutmeg or 1/4 teaspoon of cinnamon powder along with the cardamom for a warmer spice profile.
The high egg content in this recipe makes it a good source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
With carbohydrates from semolina and sugar, these cakes provide a quick source of energy, making them a satisfying snack or dessert.
Fofos de Ovo are traditional Goan-Portuguese tea cakes. The name translates to 'fluffy eggs'. They are known for their incredibly light, airy, and spongy texture, made from a base of semolina, coconut, and a large quantity of whipped eggs.
The most common reasons for dense fofos are: 1) Not whipping the egg whites to stiff peaks. 2) Over-mixing or being too rough when folding the egg whites into the batter, which deflates the air. 3) Adding eggs to the semolina mixture before it has cooled completely.
Freshly grated coconut provides the best moisture and flavor. If you must use desiccated coconut, rehydrate it first by soaking it in a few tablespoons of warm milk for 15-20 minutes before adding it to the recipe.
Store the cooled fofos in an airtight container at room temperature. They are best consumed within 2-3 days for optimal freshness and texture.
One serving, which is two pieces of Fofos de Ovo, contains approximately 350-400 calories. This is an estimate and can vary based on the exact size and ingredients used.
Goan Fofos de Ovo are a traditional dessert and should be considered an indulgent treat. They are high in sugar and fats from ghee. However, they also provide protein from eggs and some healthy fats from coconut. They are best enjoyed in moderation as part of a balanced diet.