Goan Bebinca Dark Version Coconut Egg Layered Pudding Traditional

Method

1. 1

   Make filling: combine grated coconut, grated jaggery, roasted sesame seeds, cardamom and nutmeg in a pan.

2. 2

   Heat on low-medium stirring for 5 minutes until jaggery melts and binds everything. Cool completely.

3. 3

   Make pastry dough: rub ghee into maida until crumbly.

4. 4

   Add salt. Add warm water gradually kneading into a smooth, slightly stiff dough — stiff enough to hold shape when fried. Cover. Rest 15 minutes.

5. 5

   Divide into 24 small balls. Roll each into a thin round 8 cm wide.

6. 6

   Place 1 heaped tsp filling on one half of each round.

7. 7

   Fold the other half over to make a half-moon. Press the edges firmly together.

8. 8

   Crimp the sealed edge with a fork to create a decorative pattern and ensure the seal is tight.

9. 9

   Heat oil for deep frying on medium. Fry neureos in batches on medium heat for 3 to 4 minutes turning until pale golden and completely crispy.

10. 10

    Cool completely. The pastry crisps further as it cools.