Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Goa · Dessert

Goan Kalkal (Ginger-Coconut Sweet)

Traditional 5. Goan Kalkal recipe

🧺 Ingredients

• Ginger, fresh — 200g, peeled weight, chopped fine
• Coconut, freshly shredded — 300g
• Jaggery (gur) — 350g, grated fine
• Ghee — 3.5 tbsp
• Cardamom pods — 8-10, seeds only (approximately 0.75 tsp powder)
• Cloves — 5-6, powdered
• Poppy seeds (khus khus) — 1.5 tbsp
• Nutmeg powder — 0.25 tsp
• Salt — pinch

👩‍🍳 How to make Goan Kalkal

1. Heat ghee in heavy pan over low heat
2. Add fresh ginger, cook slowly 3-4 min until softened and fragrant (watch: should not brown)
3. Add shredded coconut, stir constantly 5-6 min (coconut should absorb ghee and become warm)
4. Add jaggery, stir constantly 8-10 min over low heat until jaggery melts and mixture becomes thick and sticky (watch for lumps, keep stirring)
5. Mix cardamom powder, clove powder, poppy seeds, nutmeg powder
6. Fold into coconut-jaggery mixture, add salt
7. Stir thoroughly until all ingredients combine (2-3 min)
8. Remove from heat, transfer to oiled plate or parchment paper
9. Spread to approximately 0.75-inch thickness
10. Cool completely (45 min minimum)
11. Cut into squares or rounds (1.5x1.5 inch)
12. Serve at room temperature
13. Store in airtight container, lasts 5-7 days (keeps better than other sweets due to ginger's preservative properties)
14. ---

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