How to make Aletria - Bread and coconut halwa decorate with egg yolk cobweb.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Breads, Eggs (अंडे)

Cuisine : Goan

Course : Desserts

Aletria

Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Aletria Recipe Card

Aletria
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Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Aletria Recipe

  • Breads 1 cup

  • Eggs 2 slices

  • Eggs 3

  • Almond essence 1 tablespoon

  • Raisins 10

  • Almonds 5

  • Coconut scraped 1 1/2 cups

Method

Step 1

Heat sugar and two cups of water in a large rounded pan on medium heat stirring till the sugar is completely dissolved. Lower the heat. Trim the crust from bread slices and cut into half inch sized squares. Break the eggs and separate the yolks and the whites. Beat egg yolks till they are thick and creamy. Put the beaten egg yolk into an icing bag with a thin nozzle. Increase the heat to medium and drizzle the egg yolk mixture over the sugar syrup in a cobweb pattern, till all the mixture is used up.

Step 2

Remove the pan from heat and using two forks lift the egg yolk cobwebs very carefully and keep aside. Now put the pan with sugar syrup back on medium heat and add the coconut, bread squares and almond essence. Cook stirring continuously till all the sugar has been absorbed which may take about fifteen minutes. Remove the pan and put the mixture onto a flat serving dish.

Step 3

Place the egg cobwebs in a mound over it. When cool decorate with the raisins and almonds and serve.

Also try out these recipes from Goan Cuisine like Egg Vindaloo, Prawn Dry Roast, Goan Peas Coconut Pulao, Prawn Ambotik.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.