Goan Doce Coconut Semolina Sweet

Method

1. 1

   Dry roast the semolina: Place 1 cup semolina in a wide dry pan on low heat. Roast stirring continuously for 3 to 4 minutes until it turns lightly golden and smells nutty. Remove and keep aside. Roasting removes the raw flour taste.

2. 2

   Make the sugar syrup: In a heavy-bottomed wide pan combine 1 cup sugar and 1/2 cup water. Heat on medium, stirring, until the sugar dissolves. Bring to a boil then cook without stirring for 4 to 5 minutes until the syrup reaches a two-string consistency — press a cooled drop between thumb and finger and pull apart, two distinct threads form.

3. 3

   Add roasted semolina: Quickly add the roasted semolina to the boiling syrup. Stir immediately and vigorously — the mixture will thicken rapidly.

4. 4

   Add fresh grated coconut: Add the fresh grated coconut. Stir well to combine. Cook on medium heat stirring continuously for 4 to 5 minutes. The mixture will become thick and begin pulling away from the sides of the pan.

5. 5

   Add flavourings: Add cardamom powder, nutmeg powder, rose water and ghee. Stir vigorously.

6. 6

   Test the consistency: Take a small amount and press between your fingers — it should form a firm, non-sticky mass. If still too soft, cook for 2 more minutes.

7. 7

   Grease a flat tray: Grease a flat tray generously with ghee.

8. 8

   Pour and spread immediately: Pour the hot mixture onto the greased tray. Working quickly with a greased flat spatula, spread to an even thickness of about 1.5 to 2 cm. Smooth the surface.

9. 9

   Score before fully set: After 2 minutes, while still warm and pliable, use a sharp knife to score diamond or square shapes into the surface. This makes clean cutting easier once fully set.

10. 10

    Cool completely and cut: Leave at room temperature for 30 minutes until fully firm and set. Cut along the scored lines. The doce should be firm, slightly granular in texture, fragrant and very sweet.

11. 11

    Note: Doce (from the Portuguese doce meaning sweet) is a traditional Goan Catholic Christmas and Easter sweet. It is made in large quantities during the festive season and packed into tins to give as gifts to neighbours and family. The combination of semolina and fresh coconut is the Goan signature — semolina sweets exist across India but the fresh coconut addition is specifically Goan. It keeps at room temperature for 2 to 3 weeks.