Bebinca
10 eggs
500 gm sugar
150 gm flour
500-ml thick coconut juice (extracted from a big coconut)
1 nutmeg
Ghee (clarified butter) as required
Make a syrup with the sugar and 250 ml of water over slow fire. After cooling add flour and mix well. There should be no lumps. Then add the yellow of the eggs and the coconut juice. See that the ingredients are well blended. You could use a hand beater. Add nutmeg powder.
In a vessel put two tablespoons of ghee (clarified butter) and heat it. To this add a measure of the batter and let it cook. When baked, add a little ghee on top of the layer and add another measure and bake. Continue till the batter is over. Note the first layer of the bebinca should be baked with fire from bottom and top. For the subsequent layers, the fire should be only from top. Electric ovens, which have facilities to put off the fire either on top or bottom, can be used for baking. Alternately, a gas oven can be used, for the first layer and for the subsequent ones the grill. Traditionally the bebinca was baked in a clay oven with fire made of dry coconut husks. It is important to bake the layers with moderate fire. On an average each layer should take half an hour.
Dhonos
(cake made from ripe, soft jackfruit mash)
2 cups pulp of soft variety of jackfruit
1 cup grated coconut
1 cup coarse rice flour
4 tbsp home-made ghee
jaggery to taste
salt to taste
Separate flesh from seeds. Pass the flesh through a large-holed strainer and extract the pulp. To this pulp add the rice flour. (To make the rice flour: Wash rice, put it out to dry and then grind coarsely to a semolina-like consistency. Roast it lightly in a little ghee.) Add the rest of the ingredients mix well. Add extra jaggery in case the jackfruit is not too sweet, or omit it if too sweet. Pour the jackfruit mixture into a greased aluminium cake mould. Put it in an oven for half an hour (gas oven) on high temperature and then reduce heat. When it begins to leave the sides, check that the rice flour has cooked and remove from the oven. Turn it on a plate once it is cooled, cut into slices and serve.
Variation: This dish can also be prepared from grated cucumber. It is then called Tavsali or Cucumber Cake.
Christmas Cake
Butter - 03 cups
Demerara Sugar (Brown) - 02 cups
Eggs (beaten well) - 05 nos
Maida - 02 cups
Baking powder - 01 tsp
Black currants - 03 cups
Raisins - 02 cups
Candied peels (chopped) - 01 cup
Glaze cherries - 01 cup
Almond powder - 1/3 cup
Almonds (finely chopped) - 1/3 cup
Nutmeg powder - 01 tsp
Cardamom powder - 01 tsp
Grated peel and juice of lemon – 01 tsp
Cream sugar and butter together till soft and light. Add beaten eggs gradually. Sift maida, nutmeg, cardamom, almond powder and baking powder together and add gently to butter mixture. Add cleaned dry fruits slowly. Add almonds, lemon peel and juice. Line a cake tin 16cms to 20 cms in diameter. Bake for one hour on high (very hot), and then for two hours in a medium hot oven.
Dodol
250 gms raw rice,
4 cups coconut,
grated 375 gms.
Coconut molasses (jaggery),
1/2 cup cashewnuts, chopped coarsely,
1 tablespoon butter,
1 teaspoon vanilla essence.
Wash and soak rice overnight. Next morning grind fine in a blender/grinder and keep aside. Extract 3 cups thick coconut milk from the grated coconut. Mix the coconut milk with the rest of the ingredients until well combined. In a deep pan, on medium heat, stir cook the Dodol continuously, till it is reduced to half its quantity and starts leaving the sides of the pan. This will take about 45 minutes or less. Turn out contents onto a flat dish/plate. Cool. Serve in thick slices.
10 eggs
500 gm sugar
150 gm flour
500-ml thick coconut juice (extracted from a big coconut)
1 nutmeg
Ghee (clarified butter) as required
Make a syrup with the sugar and 250 ml of water over slow fire. After cooling add flour and mix well. There should be no lumps. Then add the yellow of the eggs and the coconut juice. See that the ingredients are well blended. You could use a hand beater. Add nutmeg powder.
In a vessel put two tablespoons of ghee (clarified butter) and heat it. To this add a measure of the batter and let it cook. When baked, add a little ghee on top of the layer and add another measure and bake. Continue till the batter is over. Note the first layer of the bebinca should be baked with fire from bottom and top. For the subsequent layers, the fire should be only from top. Electric ovens, which have facilities to put off the fire either on top or bottom, can be used for baking. Alternately, a gas oven can be used, for the first layer and for the subsequent ones the grill. Traditionally the bebinca was baked in a clay oven with fire made of dry coconut husks. It is important to bake the layers with moderate fire. On an average each layer should take half an hour.
Dhonos
(cake made from ripe, soft jackfruit mash)
2 cups pulp of soft variety of jackfruit
1 cup grated coconut
1 cup coarse rice flour
4 tbsp home-made ghee
jaggery to taste
salt to taste
Separate flesh from seeds. Pass the flesh through a large-holed strainer and extract the pulp. To this pulp add the rice flour. (To make the rice flour: Wash rice, put it out to dry and then grind coarsely to a semolina-like consistency. Roast it lightly in a little ghee.) Add the rest of the ingredients mix well. Add extra jaggery in case the jackfruit is not too sweet, or omit it if too sweet. Pour the jackfruit mixture into a greased aluminium cake mould. Put it in an oven for half an hour (gas oven) on high temperature and then reduce heat. When it begins to leave the sides, check that the rice flour has cooked and remove from the oven. Turn it on a plate once it is cooled, cut into slices and serve.
Variation: This dish can also be prepared from grated cucumber. It is then called Tavsali or Cucumber Cake.
Christmas Cake
Butter - 03 cups
Demerara Sugar (Brown) - 02 cups
Eggs (beaten well) - 05 nos
Maida - 02 cups
Baking powder - 01 tsp
Black currants - 03 cups
Raisins - 02 cups
Candied peels (chopped) - 01 cup
Glaze cherries - 01 cup
Almond powder - 1/3 cup
Almonds (finely chopped) - 1/3 cup
Nutmeg powder - 01 tsp
Cardamom powder - 01 tsp
Grated peel and juice of lemon – 01 tsp
Cream sugar and butter together till soft and light. Add beaten eggs gradually. Sift maida, nutmeg, cardamom, almond powder and baking powder together and add gently to butter mixture. Add cleaned dry fruits slowly. Add almonds, lemon peel and juice. Line a cake tin 16cms to 20 cms in diameter. Bake for one hour on high (very hot), and then for two hours in a medium hot oven.
Dodol
250 gms raw rice,
4 cups coconut,
grated 375 gms.
Coconut molasses (jaggery),
1/2 cup cashewnuts, chopped coarsely,
1 tablespoon butter,
1 teaspoon vanilla essence.
Wash and soak rice overnight. Next morning grind fine in a blender/grinder and keep aside. Extract 3 cups thick coconut milk from the grated coconut. Mix the coconut milk with the rest of the ingredients until well combined. In a deep pan, on medium heat, stir cook the Dodol continuously, till it is reduced to half its quantity and starts leaving the sides of the pan. This will take about 45 minutes or less. Turn out contents onto a flat dish/plate. Cool. Serve in thick slices.
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