The Goan Pinaca brings back sweet old memories of our loving grandmother moulding them with her frail, wrinkled but strong hands. She put in so much of love and effort to make this sweet treat whenever she felt like making it.
- 500 gms. par boiled red rice
- 1 ½ fresh coconut (scraped/grated)
- 4 cakes pyramid jaggery
- ½ tsp green cardamom (freshly powdered) or to taste
- 4 tbsp. water or just enough to melt the jaggery
- Dry roast rice on a tawa/griddle on low heat in fix batches, until it turns to lightly brown, crisp and gives a good aroma. Make sure it does not burn or else, it will turn bitter.
- Cool the rice and grind into flour.
- Grate the jaggery and after that, heat it in a pan with water. Stir to dissolve completely on low heat. Strain the jaggery syrup to separate sediments and impurities if any.
- In a certainly large bowl, first combine cardamom powder, rice flour and mix well.
- Mix together jaggery syrup and coconut, then add to the dry ingredients. Give it a good mix.
- Take some small portions of the prepared rice mixture on a grinding stone and then pound it together until it all comes together and forms a dough. After that you need to transfer this dough to a bowl. Similarly, repeat this process until all the mixture is formed into dough.
- Then take small portions of this dough and roll them into sphere balls or small cylindrical shape just like the way we shape croquettes/croquetas or any desired shape. These are “Goan Pinaca."
- Spin them into dry rice flour and then place the completed deep dark balls of Goan Pinaca on a tray/ platter/plate.
- Leave them to dry up for a couple of hours or set them firm at room temperature.
- Present and zest fresh or refrigerate in an air tight container to enjoy whenever you wish.