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Gram Sweet (Doce)
- Duration: 35 mins
- Serves: 8-10 people
Spice Level: Zero
This sweet has a grainy texture and a thick consistency. The trick to getting the right consistency is to not pre-soak the gram dal for more than 25 mins before cooking it.
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Doce is a favourite dessert of Goans that is easy to make and a delicacy that is enjoyed by the young or old. Warm or cold, any which way, this dessert is a winner.
- Green gram dal (moong dal) (2 cups)
- Semolina (sooji) (1/2 cup)
- Sugar (1 1/2 cups)
- Coconut (nariyal), grated (1 cup)
- Blanched almonds (badam), sliced (1/2 cup)
- Cardamom powder (elaichi) (2 tsp)
- Salt (1 tsp)
- Water (3 cups)
- Wash dal and soak in water for 30 mins.
- Drain dal, add 1 1/2 cup fresh water, salt and cook on a low flame for 10–12 mins until the dal softens.
- Coarsely grind coconut and almonds and set aside.
- Grind cooked dal without adding water to a smooth paste and set aside.
- In a heavy-bottomed pan, add 1 1/2 cup water, sugar and cardamom and cook for 5–8 mins until a thick syrup forms.
- Remove the pan from the flame, add the almond-coconut paste, semolina and dal paste. Stir well.
- Now place the pan back on the stove and cook for 10–12 mins until the mixture leaves the sides of the pan and forms a ball.
- Remove from the flame and spread on a greased thali or mould; allow it to cool.
- Cut into diamond shape and serve.
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