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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.
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.
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.
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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.
This goan recipe takes 35 minutes to prepare and yields 8 servings. At 126.7 calories per serving with 0.38g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
Add a pinch of nutmeg powder or a teaspoon of finely chopped nuts like cashews or almonds to the mixture for extra crunch and flavor.
If Goan red rice is unavailable, you can use regular parboiled rice, but the authentic flavor and texture will be slightly different.
Goan red rice is a whole grain that provides complex carbohydrates, offering sustained energy release compared to refined grains.
Jaggery is an unrefined sugar that retains more minerals like iron, magnesium, and potassium compared to white sugar, contributing to overall mineral intake.
Fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can be a quick source of energy.
One serving (2 pieces, approx. 55g) of Goan Pinaca contains approximately 180-220 calories, primarily from carbohydrates and fats from coconut and jaggery.
Goan Pinaca is a traditional sweet and should be enjoyed in moderation. It's a healthier alternative to sweets made with refined sugar and flour, as it uses unrefined jaggery and whole-grain red rice, which provides fiber and minerals.
Yes, you can substitute brown rice, but the authentic taste and slightly reddish hue come from Goan red rice (Ukde Tandul). The roasting time and texture might vary slightly.
This usually happens if the jaggery syrup was overcooked or if there's too much rice flour. To fix it, sprinkle a teaspoon or two of warm water or milk into the mixture and mix well until it becomes pliable again.
Pinaca can be stored in an airtight container at room temperature for up to a week. The fresh coconut content means it's best consumed within this period.
Freshly grated coconut is highly recommended for the best flavor and moisture. If you must use desiccated coconut, soak it in 2-3 tablespoons of warm milk for 15 minutes before adding it to the mixture to rehydrate it.