The second in the Goan sweets category is called Bolinhas. These round cookies are easily recognizable because of the traditional “X” mark on top. It is another coconut based sweet and is also addictive. I made this a couple of times before hitting the mark, but I think this version of the process is spot on. This is the recipe for Christmas Treat #8 – Goan Bolinhas.

The thing about old handwritten recipes is that if you weren’t there to witness or assist with the preparation of a recipe or have made it a hundred times, it can be tricky to follow. I say this because there are quite often steps which are presumed you should know, that may not be written down.  Yes, I’m guilty of this as well. But I think that in the preamble to my recipes – if you read it, I give you enough experiential tips that will help you get to the end result.

The origin of this recipe is my mum’s but I found it in my mother-in-law’s recipe files (she was an excellent baker). Her handwritten recipes always contained the source of the recipe, and every recipe was marked with her annotations or “next times”. This one had no “next times” (it doesn’t necessarily mean it was the best, just meant she liked the taste of it) and little instruction (because she had made these all her life). There were several different recipes for the bolinhas and from several different sources – all annotated from “rubbish” to “must do this step”. The instruction she had written for my mum’s recipe was to make “thick” syrup with two cups sugar and water. No definition of thick or what the final quantity of syrup should be. So I followed it and ended up with a soupy mix, much like a batter, nothing like the texture she described. The recipe did say to wait 8 hours so I thought I might get to that stage after the 8 hours. No such luck! I took a chance and baked it in a 9” square pan and got a delicious tasting bolinhas cake (purists will say “no such thing”, and yet there it is.  Coincidence?! I think not! 🙂 )  

The process – not ingredients, has been adapted, to yield results that brought back memories of mum making her bolinhas (along with the 50 other traditional sweets – which ended up being given away to family and friends) for Christmas. So try these, I think you will like them – with some coffee or tea, a glass of wine or beer or anything you like. Not too sweet, just the right amount of crunch. Wash your hands, wear a mask, socialize according to regional direction and stay safe. As always – enjoy! or

Ingredients
250g sojee/semolina (see pic below)
100g sugar (not simple syrup as mum’s recipe called for)
200g desiccated coconut, sweetened is my preference, but mum would use unsweetened (increase sugar to 150g if using unsweetened)
4 tbsp ghee, melted (clarified butter) – see suggestions below
2 eggs, room temperature
1 tsp vanilla
1/2 tsp cardamom

Suggestions and/or changes
Make ghee by melting butter over a medium low fire. You will see distinct layers develop in the pot – a slightly foamy top – remove and discard this; clear golden liquid – this is ghee, strain it into a small jar and store it in the fridge; and the bottom layer is milk solids – discard this as well!   
Ghee can be used in place of butter or oil for just about any application – oven roasted root vegetables, sautéing onions etc.
You can also buy ghee, but unless you plan on using it a lot in cooking, it can be a waste. Everything comes with an expiry date on it but use your sense of smell – if it smells bad after the date, don’t use it! The jarred variety does keep for a while and also comes in vegetarian format
Purists look away – add some finely chopped dried fruit to the mixture – currants, dates, mangos etc. to the bolinhas recipe and bake as per directions – just don’t call them bolinhas

Directions
In a frying pan over medium heat, toast the sojee – about 5 minutes and you should start to get the roasted scent of the sojee – remove from the pan as it will continue to roast and burn – set aside
To a medium mixing bowl, add the ghee and sugar and mix with a whisk
Add the eggs, one at a time and whisk, scraping the sides of the bowl with a rubber spatula as needed
Add the cardamom and whisk
Add the cooled roasted sojee to the batter and mix well
Add the coconut and stir – the batter should be fairly loose at this stage
Cover and let sit on the counter for about 8 hours or overnight – the sojee and coconut will absorb the liquid and puff
When ready to bake, heat the oven 350f, line a baking tray with parchment
Scoop the batter with a teaspoon and shape into a 1” to 1 ½” ball, place on the baking tray (you will find this easier by either dampening your palms with water or a smear of ghee/butter)
Flatten slightly and using a knife, lightly cut an “X” into the top
Bake for 25 – 30 minutes until lightly golden and slightly firm to the touch
Remove from the oven, let cool slightly before transferring to a cooling rack
Place in an airtight container in a cool place