Inspired by the Portuguese, these Goan Bolinhas are the perfect Christmas cookie recipe. Crispy on the outside, yet soft on the inside, these Goan Bolinhas are hard to resist. This is a must-try recipe for the festive season!
- 28 grams Unsalted Butter
- 28 grams Pure Ghee
- 200 grams White Granulated Sugar
- 2 large Eggs
- 250 grams Semolina (coarse variety)
- 250 grams Fresh/Frozen Defrosted Grated Coconut
- 1/4 tsp Nutmeg Powder
- 6 Cardamoms (crushed)
- 1/2 tsp Salt
- 1/4 tsp Vanilla/Rose Water
- Dash of Yellow Food Colour
In a mixing bowl, add butter, pure ghee and sugar. Blend with a hand mixer on a medium speed till well mixed. Don’t incorporate air in the mixture. To that, add the eggs, one at a time, beating on a low speed till just incorporated. Now add the semolina in 2 batches and with a spatula fold the semolina into the mixture till well incorporated. Next, add the grated coconut in 2 batches and with a spatula fold the coconut into the mixture till well incorporated. Add in the freshly grated nutmeg, ground cardamom, salt and yellow food colour (optional). Using the cut and fold method very lightly mix everything well. The mixture should look a little wet but yet thick at this stage. Cover the bowl with a lid/plastic wrap and let it rest on the counter at room temperature for 8-9 hours. This gives the semolina a chance to absorb all the moisture and flavours in the batter and puff up. Preheat the oven to 350 degrees F. Line a baking tray with parchment paper. Using a trigger release ice cream scoop or a spoon, make small balls of the batter to form the Bolinhas. Place them on the prepared baking tray 2 inches apart. With the help of a knife, cut a broad cross in the middle of each cookie. Bake at 350 degrees F, for about 30-35 minutes or until golden. Transfer the tray to a cooling rack, let the Bolinhas cool completely. Store in an airtight container.