It's the most beautiful and magical time of the year. Festivities all around.
Planning, preparing and executing the traditional way of celebrating the much awaited festival of the year -CHRISTMAS is fun and makes one nostalgic.
I love listening to Christmas carols while the sweet aroma of baking wafts throughout the house. Hmm....so heavenly!!
Goa, being the land of coconuts in plenty, this traditional sweet called 'Bulina' (pronounced bulinya) has it's distinct flavor coming from coconuts.
INGREDIENTS FOR BULINAS
250 grams each of scraped coconut (ground fine), fine rawa/suji (cream of wheat) and sugar.
Three egg yolks and a teaspoon vanilla essence or cardamon powder .
DIRECTIONS
1. Dry roast the rawa on lowest flame.
2. Simultaneously, in a large pan, melt the sugar in half cup of water.
3. Add the scraped coconut and toss for eight to ten minutes on slow flame.
4. Switch off the flame, add the rawa and blend thoroughly.
5. Cool the mixture completely before adding the egg yolks and vanilla essence.Mix thoroughly.
7. Keep aside for an hour or two to allow the rawa to absorb the moisture.
8. Drop large spoonfuls on your palm and shape into lime size balls.(I used paper cups and inserted tiny bits of glazed cherries to give a festive look)
9. Pre-heat the oven and bake approximately on low temperature for 30 to 35 minutes.(These are more like cookies, so they need to be crunchy)
Savor these delicious bulinas with a steaming mug of tea/coffee/hot chocolate.
* Note: My oven is as old as me so it works only to my command.
Planning, preparing and executing the traditional way of celebrating the much awaited festival of the year -CHRISTMAS is fun and makes one nostalgic.
I love listening to Christmas carols while the sweet aroma of baking wafts throughout the house. Hmm....so heavenly!!Goa, being the land of coconuts in plenty, this traditional sweet called 'Bulina' (pronounced bulinya) has it's distinct flavor coming from coconuts.
INGREDIENTS FOR BULINAS
250 grams each of scraped coconut (ground fine), fine rawa/suji (cream of wheat) and sugar.
Three egg yolks and a teaspoon vanilla essence or cardamon powder .
DIRECTIONS
1. Dry roast the rawa on lowest flame.
2. Simultaneously, in a large pan, melt the sugar in half cup of water.
3. Add the scraped coconut and toss for eight to ten minutes on slow flame.
4. Switch off the flame, add the rawa and blend thoroughly.
5. Cool the mixture completely before adding the egg yolks and vanilla essence.Mix thoroughly.
7. Keep aside for an hour or two to allow the rawa to absorb the moisture.
8. Drop large spoonfuls on your palm and shape into lime size balls.(I used paper cups and inserted tiny bits of glazed cherries to give a festive look)
9. Pre-heat the oven and bake approximately on low temperature for 30 to 35 minutes.(These are more like cookies, so they need to be crunchy)
Savor these delicious bulinas with a steaming mug of tea/coffee/hot chocolate.
* Note: My oven is as old as me so it works only to my command.
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