There are two Goan traditional Khatkhate dishes; one is the mixed vegetable stew and the other, a coconut-jaggery sweet. This is one of our favourite sweet, commonly available at most sweet stores and stalls at fairs in Goa. Simple and easy to make by blending together jaggery, coconut and sesame seeds. Sweet with a hint of ginger, cardamom and nutty flavour, khatkhate are hard on the outside with a soft and chewy core.
Prepared with "chikki gur", which is much more stickier and darker than the golden sugarcane gur. The jaggery or gur is melted with a dash of water, strained to remove impurities, reheated to a hard-ball stage, combined with rest of the ingredients until the mixture is completely dry and leaves the sides of the pan. Shaped into small discs and decorated with half a cashew nut. A sweet that can be enjoyed after a meal or for a quick sugar rush.
Hard-ball stage is at 250 F to 265 F (125 C to 133 C). To check the consistency of the heated jaggery, drop a spoonful into cold water. The ball will hold its shape between your fingers and flexible enough when pressed.
Prepared with "chikki gur", which is much more stickier and darker than the golden sugarcane gur. The jaggery or gur is melted with a dash of water, strained to remove impurities, reheated to a hard-ball stage, combined with rest of the ingredients until the mixture is completely dry and leaves the sides of the pan. Shaped into small discs and decorated with half a cashew nut. A sweet that can be enjoyed after a meal or for a quick sugar rush.
Hard-ball stage is at 250 F to 265 F (125 C to 133 C). To check the consistency of the heated jaggery, drop a spoonful into cold water. The ball will hold its shape between your fingers and flexible enough when pressed.
Khatkhate/Kotkotem/Mila
(Yields 30)
Ingredients:
350 grams chikki gur (jaggery)
3 cups fresh grated coconut
1/3 cup sesame seeds
1 tablespoon ghee
2 teaspoons ginger juice
1/4 teaspoon cardamom powder
1/4 cup water
Method:
In a pan, dry roast sesame seeds stirring continuously until light golden. Remove and set aside.
Heat ghee in the same pan and lightly roast coconut.
Line a baking tray with parchment paper or silpat.
In a heavy-bottomed pan, melt jaggery with water. Strain to remove any impurities.
(The jaggery had impurities so always melt and strain. See picture above.)
Transfer filtered jaggery back to the pan and cook on medium flame stirring continuously until it foams and reaches a hard-ball stage.
(Read info above pictures on hard-ball stage.)
Add the coconut, sesame seeds, ginger juice and cardamom powder. Continue stirring on medium flame until the mixture starts to leave the sides of the pan.
Transfer mixture onto a plate. (No need to grease the plate). When slightly warm, form small balls and flatten into discs. Decorate with half a cashewnut on top and place on prepared baking tray.
Set aside to harden and then store in an airtight container.
Note:
(Yields 30)
Ingredients:
350 grams chikki gur (jaggery)
3 cups fresh grated coconut
1/3 cup sesame seeds
1 tablespoon ghee
2 teaspoons ginger juice
1/4 teaspoon cardamom powder
1/4 cup water
Method:
In a pan, dry roast sesame seeds stirring continuously until light golden. Remove and set aside.
Heat ghee in the same pan and lightly roast coconut.
Line a baking tray with parchment paper or silpat.
In a heavy-bottomed pan, melt jaggery with water. Strain to remove any impurities.
(The jaggery had impurities so always melt and strain. See picture above.)
Transfer filtered jaggery back to the pan and cook on medium flame stirring continuously until it foams and reaches a hard-ball stage.
(Read info above pictures on hard-ball stage.)
Add the coconut, sesame seeds, ginger juice and cardamom powder. Continue stirring on medium flame until the mixture starts to leave the sides of the pan.
Transfer mixture onto a plate. (No need to grease the plate). When slightly warm, form small balls and flatten into discs. Decorate with half a cashewnut on top and place on prepared baking tray.
Set aside to harden and then store in an airtight container.
Note:
- To make ginger juice, peel, wash and grate ginger. Then squeeze out the juice from the grated pieces. Strain and use.
- If desired, 1/4 cup roasted crushed peanuts can be added.
- Mixture can be shaped into round balls, if desired.
- Refrigerate for a longer shelf life.
- Chikki gur used was from Margoa market, Goa.
- For Khatkhate mixed vegetable stew recipe, click here.
