A traditional East Indian cookie influenced by the Portuguese, similar to the Goan Bolinhos (cookies) prepared with coconut and semolina. They are unique, made with no flour or baking powder, but the addition of semolina that helps the cookies to hold their shape. The East Indian variation has less of egg yolks and more of egg whites beaten until stiff, the batter flavoured with only rose extract. Boros are commonly done in many households during Christmas time. Perfect for tea time, delightful with a slight crunch on the outside and soft interior.
Fresh, frozen or unsweetened desiccated coconut can be used, with the cookies definitely tasting the best with the fresh variety. When scraping fresh coconut, ensure to scrape the white flesh, avoiding the brown skin. Preparing these cookies at home is easy, but the process should not be rushed. Allowing the batter to rest is crucial for at least 8 hours or overnight for the semolina to absorb moisture, swell, resulting in fluffier cookies when baked. Maintaining the baking temperature at 300 F or 150 C is important so that the cookies cook internally and evenly on the outside with a crispy exterior.
Fresh, frozen or unsweetened desiccated coconut can be used, with the cookies definitely tasting the best with the fresh variety. When scraping fresh coconut, ensure to scrape the white flesh, avoiding the brown skin. Preparing these cookies at home is easy, but the process should not be rushed. Allowing the batter to rest is crucial for at least 8 hours or overnight for the semolina to absorb moisture, swell, resulting in fluffier cookies when baked. Maintaining the baking temperature at 300 F or 150 C is important so that the cookies cook internally and evenly on the outside with a crispy exterior.
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Boros or Borose (East Indian Coconut Cookies)
(Yields 32)
Ingredients:
3 cups (340 grams) fresh or frozen grated coconut
1 cup granulated white sugar
1 and 3/4 cups semolina (rava)
2 egg yolks
4 egg whites (beaten until stiff)
2 tablespoons butter (softened)
1 teaspoon rose extract
a pinch of salt
Method:
With an electric hand beater, beat the butter with sugar till light and creamy. Add the egg yolks and continue to beat. Incorporate the stiffly beaten egg whites, alternating with semolina and coconut. Finally, mix in rose extract and salt.
Cover the bowl with a plastic wrap and set aside for 8 hours. (No need to refrigerate. I have always left the batter overnight on the kitchen counter.)
Preheat oven to 300 F or 150 C.
Lightly grease a baking tray or line it with parchment paper or silpat (nonstick baking sheet).
Shape batter into small balls, then flatten slightly. Place on the baking tray leaving some space between each cookie. Form a criss-cross pattern on top of each cookie with a knife or top them with a piece of cherry.
Bake until the boros are crispy on the outside and done internally, about an hour.
Note:
(Yields 32)
Ingredients:
3 cups (340 grams) fresh or frozen grated coconut
1 cup granulated white sugar
1 and 3/4 cups semolina (rava)
2 egg yolks
4 egg whites (beaten until stiff)
2 tablespoons butter (softened)
1 teaspoon rose extract
a pinch of salt
Method:
With an electric hand beater, beat the butter with sugar till light and creamy. Add the egg yolks and continue to beat. Incorporate the stiffly beaten egg whites, alternating with semolina and coconut. Finally, mix in rose extract and salt.
Cover the bowl with a plastic wrap and set aside for 8 hours. (No need to refrigerate. I have always left the batter overnight on the kitchen counter.)
Preheat oven to 300 F or 150 C.
Lightly grease a baking tray or line it with parchment paper or silpat (nonstick baking sheet).
Shape batter into small balls, then flatten slightly. Place on the baking tray leaving some space between each cookie. Form a criss-cross pattern on top of each cookie with a knife or top them with a piece of cherry.
Bake until the boros are crispy on the outside and done internally, about an hour.
Note:
- No need to grind the coconut unless the shreds are big then, pulse twice in a food processor. Do not turn into a paste.
- Thaw frozen coconut completely before use.
