A tea-time sweet delicacy resembling a cupcake with a distinctive flavour is gradually becoming extinct from the Goan cuisine. Currently, very few bakeries in Goa make and sell panke. Others do when they receive orders for religious purposes to be distributed at the local temples especially during Navaratri. This snack item is on the menu for MLAs, which is often requested by the secretariat when assembly session is in progress. Also, preferred by diabetics too.
This traditional treat is unique and different from the regular cupcakes that consists of common ingredients like butter, sugar and eggs. It is made with whole wheat flour, semolina, coconut, jaggery, ginger, coconut milk, butter, cashewnuts, sesame seeds and salt. The batter leavened with yeast and set aside for one hour. Baked in cupcake liners at 350 F or 180 C for 20 minutes or until a toothpick inserted in the centre comes out clean. When done, the aroma is definitely nostalgic and irresistible. Enjoyed with a cup of hot tea, this wholesome snack is delicious, nutritious and satisfying.
This traditional treat is unique and different from the regular cupcakes that consists of common ingredients like butter, sugar and eggs. It is made with whole wheat flour, semolina, coconut, jaggery, ginger, coconut milk, butter, cashewnuts, sesame seeds and salt. The batter leavened with yeast and set aside for one hour. Baked in cupcake liners at 350 F or 180 C for 20 minutes or until a toothpick inserted in the centre comes out clean. When done, the aroma is definitely nostalgic and irresistible. Enjoyed with a cup of hot tea, this wholesome snack is delicious, nutritious and satisfying.
Panke/Paanke/Pankhe (Goan Ginger-Jaggery Muffin)
(Yields 12)
Ingredients:
1 and 1/2 cups whole wheat flour
1/2 cup semolina (rava)
1/2 cup fresh grated coconut
3/4 cup grated sugarcane jaggery melted with 1/4 cup water
1/2 cup thick coconut milk
3/4 cup lukewarm water
2 and 1/4 teaspoons active dry yeast
3 tablespoons ginger juice
2 tablespoons sesame seeds
1/2 cup cashewnuts (chopped)
1/3 cup melted butter
a pinch of sugar
a pinch of salt
Method:
Sieve the flour and save the bran to use for rolling poee.
In a bowl, mix yeast with lukewarm water and a pinch of sugar. Set aside for few minutes to foam and froth.
To the yeast mixture, add the sieved flour, semolina, coconut, cooled melted jaggery, coconut milk, melted butter, ginger juice, cashewnuts and salt. Stir well with a spoon to combine well ensuring there are no lumps.
Cover bowl with a plastic wrap and place in a warm place to ferment for one hour.
Incorporate sesame seeds reserving a few to sprinkle on the top.
Preheat oven to 350 F or 180 C.
In the meantime, line a muffin tin with cupcake liners. Fill each with batter (about two and half spoonfuls) until three-fourth filled. Sprinkle the reserved sesame seeds on top.
Bake in the oven for 20 minutes or until a toothpick inserted in the centre comes out clean.
Transfer panke on a wire rack to cool.
Serve warm or at room temperature with a cup of hot tea.
Note:
- To make ginger juice, peel, wash and grate ginger. Then squeeze out the juice from the grated pieces. Strain, measure and use.
- Panke was perfectly sweet. Increase jaggery, if desired.