Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Goa · Dessert

Goan Bolinhas (Semolina-Coconut Balls)

Traditional 2. Goan Bolinhas recipe

🧺 Ingredients

• Fine semolina (rawa) — 250g
• Sugar — 250g
• Shredded fresh coconut — 250g (finely shredded)
• Ghee/butter — 2 tbsp
• Egg yolks — 3
• Egg white (beaten) — 1
• All-purpose flour (maida) — 4 tbsp
• Baking powder — 1 tsp
• Cardamom powder — 1 tsp
• Salt — 0.25 tsp
• Water (for syrup) — 125ml
• Water (for grinding coconut) — 80ml (approximately 1/3 cup)
• Oil for frying — 700ml (approximately)

👩‍🍳 How to make Goan Bolinhas

1. Combine sugar and 125ml water in pan over medium heat
2. Stir until sugar dissolves, bring to boil (3-4 min)
3. Cook 2-3 min until syrup reaches one-thread consistency (test: drop small amount on plate, cool slightly, it should form thin thread when pressed between thumb and finger)
4. Remove from heat, cool completely (30 min)
5. Heat ghee in pan over low heat
6. Add semolina, toast constantly while stirring 6-8 min until fragrant and light golden (watch: do not brown heavily)
7. Transfer toasted semolina to bowl
8. Add shredded coconut, mix well
9. Pour cooled syrup into semolina-coconut mixture, stir well (3-4 min)
10. Let soak 6 hours or overnight (texture becomes workable, not grainy)
11. Next day: In bowl, whisk egg yolks until light and pale (3-4 min)
12. Fold yolks into semolina mixture gently
13. Combine flour with baking powder, cardamom powder, salt
14. Fold into semolina mixture
15. The dough should be moist but hold together when pressed
16. Form balls approximately 1.5 inches diameter between wet palms (dampen hands to prevent sticking)
17. In shallow bowl, beat egg white until foamy
18. Roll each ball in beaten egg white
19. Heat oil in heavy pan or wok to 160°C (test: wooden stick should have steady stream of tiny bubbles but not vigorous)
20. Fry 3-4 balls at a time, 8-10 min total until golden brown on all sides (turn frequently to ensure even cooking)
21. Oil temperature is critical: too hot = outside browns before inside cooks; too cool = greasy texture
22. Remove with slotted spoon, drain on paper towel
23. Cool on wire rack
24. Once cool, texture should be slightly crisp outside, soft inside
25. Store in airtight container, lasts 7-10 days
26. ---

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