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

Goa · Dessert

Goan Kokad

Traditional 3. Goan Kokad recipe

🧺 Ingredients

• Shredded fresh coconut — 350g
• Jaggery (gur) — 300g, grated fine
• Ghee — 4.5 tbsp
• Cardamom pods — 6-8, seeds only (approximately 0.75 tsp powder)
• Cloves — 4-5, powdered
• Poppy seeds (khus khus) — 1.5 tbsp
• Raisins — 50g
• Cashew pieces — 50g, chopped fine
• Salt — pinch
• Oil for frying — 700ml

👩‍🍳 How to make Goan Kokad

1. Heat 3 tbsp ghee in heavy pan over low heat
2. Add shredded coconut, toast gently 5-7 min while stirring (coconut should remain white-pale, just warm through)
3. Add jaggery to toasted coconut, stir constantly 8-10 min over low heat until jaggery melts and mixture becomes sticky and cohesive
4. Add remaining 1.5 tbsp ghee, mix well (2 min)
5. Mix cardamom powder, clove powder, and fold into coconut-jaggery mixture
6. Add poppy seeds, raisins, cashew pieces, salt
7. Stir thoroughly until all ingredients are evenly distributed (2-3 min)
8. Remove from heat, transfer to plate
9. Cool until mixture is workable (still warm but not hot, approximately 10-15 min)
10. With wet hands or between parchment paper, form mixture into round balls (approximately 1.5 inch diameter) or slightly flatten into disc shapes
11. Heat oil to 165°C (lower temperature to prevent jaggery from burning; test: wooden stick should have steady bubbles but not vigorous)
12. Fry 4-5 pieces at a time, 2-3 min total until light golden brown
13. Remove with slotted spoon, drain on paper towel
14. Cool completely — becomes harder and less sticky
15. Store in airtight container, lasts 7-10 days
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