Cocadas are said to have originated as early as 1878 in Peru. Popular in many parts of Latin America with hundreds of recipes varying in appearance, colour and consistency. Some are enriched with either fresh or dried fruits and even nuts. The name cocada is derived from the Portuguese word “coco” meaning “coconut”. Brazil’s bounty of coconuts are used to make the traditional sweet cocada in different variations, loved and savoured by every Brazilian.
In Goa, cocada is prepared with coconut, semolina and sugar, especially at Christmas. With a whitish hue, some add colour to differentiate it from doce. Also, depending on personal preference, sugar is incorporated to achieve the desired texture. A higher amount of sugar will yield a sweet with a hard exterior and soft interior. We don’t like it overly sweet hence, sugar has been reduced accordingly. Included cashewnuts that lend a pleasant bite to the soft cocada. Delicious, like sheera with a subtle taste of coconut. An easy sweet to make requiring stirring, but coming together within 30 minutes.
In Goa, cocada is prepared with coconut, semolina and sugar, especially at Christmas. With a whitish hue, some add colour to differentiate it from doce. Also, depending on personal preference, sugar is incorporated to achieve the desired texture. A higher amount of sugar will yield a sweet with a hard exterior and soft interior. We don’t like it overly sweet hence, sugar has been reduced accordingly. Included cashewnuts that lend a pleasant bite to the soft cocada. Delicious, like sheera with a subtle taste of coconut. An easy sweet to make requiring stirring, but coming together within 30 minutes.
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Cocada/Kokad (Coconut & Semolina Sweet)
(Yields 24 pieces)
Ingredients:
215 grams shredded young coconut
1 and 1/2 cups young coconut water
1 cup fine semolina
1 cup white granulated sugar
1/2 teaspoon cardamom powder
1/4 cup cashewnuts (chopped)
1 tablespoon ghee + extra for greasing
a pinch of salt
Method:
Lightly grease a surface or dish and set aside.
Grind the shredded coconut with one cup coconut water to a fine paste. Transfer to a heavy bottomed pan after rinsing the blender jar with the balance coconut water. Mix in the semolina, cover and keep aside to soak for 30 minutes.
Place pan on a medium flame, add sugar, salt and stir mixture continuously with a wooden spoon. Once it thickens, incorporate the cashewnuts and ghee. When the mixture leaves the sides and comes to the centre, drop a small amount into a bowl of water. If it reached a soft ball stage, it will form into a flexible ball.
Pour mixture onto the prepared surface, flatten and smoothen using a greased rolling pin.
Let mixture cool completely before cutting into diamond shapes. If warm, mixture will stick to the knife. You will have to wipe the knife with a thick paper towel after each cut.
To consume this soft cocada later, store in an airtight container and refrigerate.
For hard cocada, increase the amount of sugar and stir for a longer time.
Note:
(Yields 24 pieces)
Ingredients:
215 grams shredded young coconut
1 and 1/2 cups young coconut water
1 cup fine semolina
1 cup white granulated sugar
1/2 teaspoon cardamom powder
1/4 cup cashewnuts (chopped)
1 tablespoon ghee + extra for greasing
a pinch of salt
Method:
Lightly grease a surface or dish and set aside.
Grind the shredded coconut with one cup coconut water to a fine paste. Transfer to a heavy bottomed pan after rinsing the blender jar with the balance coconut water. Mix in the semolina, cover and keep aside to soak for 30 minutes.
Place pan on a medium flame, add sugar, salt and stir mixture continuously with a wooden spoon. Once it thickens, incorporate the cashewnuts and ghee. When the mixture leaves the sides and comes to the centre, drop a small amount into a bowl of water. If it reached a soft ball stage, it will form into a flexible ball.
Pour mixture onto the prepared surface, flatten and smoothen using a greased rolling pin.
Let mixture cool completely before cutting into diamond shapes. If warm, mixture will stick to the knife. You will have to wipe the knife with a thick paper towel after each cut.
To consume this soft cocada later, store in an airtight container and refrigerate.
For hard cocada, increase the amount of sugar and stir for a longer time.
Note:
- Young coconut can be replaced with fresh or frozen grated coconut (white flesh only).
- Plain water can be substituted for coconut water.
