My culinary journey towards Goa goes for an another wonderful sweet dish called doce bhaji, this dish sounds like the younger sister of the famous Gujarati lapsi, a broken wheat pudding, i crossed this goan version at Goan Food Recipes and i tried it few days back. This Goan lapsi is an excellent tea time snack and also the author of Goan food recipes says that every family will cook this dish to serve the nursing moms to nourish them. But watever, since this dish goes for coconut milk,this lapsi tastes fantabulous.
Nutmeg and cardamom powder gives a wonderful aroma to this delicious Lapsi. This doce bhaji goes for simple cooking porcess and its take less time when compared to the other traditional Goan sweets. Wheat rava you are using for making this lapsi have to be soaked for two or three hours so that they gets cooked faster than the usual lapsi. Goan cuisine is well known for their coconut based dishes,obviously this lapsi is completely cooked with coconut milk.You can use very well the canned coconut milk but i went for freshly squeezed coconut milk for making this lapsi.This is my second post for this week's blogging marathon coz i chosed Goan cuisine as this week's theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
1/2cup Broken bulgar wheat
1cup Thick coconut milk
1cup Thin coconut milk
2tbsps Ghee
1/2cup Sugar
1/2tsp Nutmeg powder
1/2tsp Cardamom powder
pinch Salt
Soak the broken wheat in water for three hours.
Meanwhile grind the grated coconut and prepare the coconut milk.
Take the soaked and washed borken wheat in a vessel with the thin coconut milk and cook in medium flame.
Once the doce bhaji gets half cooked, add the thick coconut milk,sugar and cook again in medium flame until they get well cooked.
Finally add the salt,nutmeg powder,cardamom powderand ghee,cook again until the doce bhaji gets well cooked and turns thick.
Put off the stove, you either transfer this doce bhaji to a plate lined with a baking sheet or serve them in a bowl.
Nutmeg and cardamom powder gives a wonderful aroma to this delicious Lapsi. This doce bhaji goes for simple cooking porcess and its take less time when compared to the other traditional Goan sweets. Wheat rava you are using for making this lapsi have to be soaked for two or three hours so that they gets cooked faster than the usual lapsi. Goan cuisine is well known for their coconut based dishes,obviously this lapsi is completely cooked with coconut milk.You can use very well the canned coconut milk but i went for freshly squeezed coconut milk for making this lapsi.This is my second post for this week's blogging marathon coz i chosed Goan cuisine as this week's theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
1/2cup Broken bulgar wheat
1cup Thick coconut milk
1cup Thin coconut milk
2tbsps Ghee
1/2cup Sugar
1/2tsp Nutmeg powder
1/2tsp Cardamom powder
pinch Salt
Soak the broken wheat in water for three hours.
Meanwhile grind the grated coconut and prepare the coconut milk.
Take the soaked and washed borken wheat in a vessel with the thin coconut milk and cook in medium flame.
Once the doce bhaji gets half cooked, add the thick coconut milk,sugar and cook again in medium flame until they get well cooked.
Finally add the salt,nutmeg powder,cardamom powderand ghee,cook again until the doce bhaji gets well cooked and turns thick.
Put off the stove, you either transfer this doce bhaji to a plate lined with a baking sheet or serve them in a bowl.
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