How to make Bibinca -
A traditional Goan dessert made from coconut milk and refined flour.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : refined Flour, Coconut Milk (नारियल का दूध)
Cuisine : Goan
Course : Desserts
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For more recipes related to Bibinca checkout Microwave Chocolate Cake, Chandrakala, Very Low Fat Brownies, Farm House Fruit Cake . You can also find more Desserts recipes like Rose Kulfi with Faluda Brownie Bites Strawberry Delight Elaichi Cake
Bibinca Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Bibinca Recipe
refined Flour 1 kilogram
Coconut Milk 3 cups
Egg yolks 20
Refined flour (maida) 10 grams
Nutmeg grated 1/2 teaspoon
Green cardamom powder 2 teaspoon
Ghee 1 cup
Method
Step 1
Preheat the oven. Add the castor sugar to the coconut milk and stir till dissolved. Beat egg yolks till creamy and add to the coconut milk and mix thoroughly.
Step 2
Add the flour to this mixture, stirring continuously so that no lumps remain. Add the grated nutmeg and cardamom powder and mix. Take a deep pan about 6'' in diameter and heat a tablespoon of ghee in it.
Step 3
When it is hot pour a cup of batter and bake till brown. Add another tablespoon of ghee and over it pour another cup of batter and bake till brown. Continue in this manner till all the batter is used up.
Step 4
Decorate the last layer with a few slivers of toasted almonds and bake. When done turn it upside down and cool. To serve, cut it into thin slices.
Nutrition Info
Calories : 7795 Kcal
Carbohydrates : 1028.8 gm
Protein : 25.5 gm
Fat : 397.1 gm
Other : 0
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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.
