My mother-in-law is a "pro" in preparing this traditional Goan sweet. Whenever we are in Goa, she will always make it for us, shaped into a huge mound on a plate. A delicious treat readily available in various stores in Goa. It is sweet from the jaggery and coconut with a hint of cardamom flavour.
Pinaca is made with red parboiled rice, coconut, jaggery and cardamom powder. The rice is washed, dried, roasted and then ground to a powder. Palm jaggery is melted with some water and strained. Fresh grated coconut is heated with the jaggery until there is no moisture and the mixture is dry. This is then ground fine, which is mixed-in with the rice powder and cardamom powder. Shaped like cylinders and lightly coated with the reserved rice powder. Left to dry, they harden and stored in an airtight container. Often eaten as a tea-time snack.
Pinaca is made with red parboiled rice, coconut, jaggery and cardamom powder. The rice is washed, dried, roasted and then ground to a powder. Palm jaggery is melted with some water and strained. Fresh grated coconut is heated with the jaggery until there is no moisture and the mixture is dry. This is then ground fine, which is mixed-in with the rice powder and cardamom powder. Shaped like cylinders and lightly coated with the reserved rice powder. Left to dry, they harden and stored in an airtight container. Often eaten as a tea-time snack.
Pinaca or Pinagr
(Yields 10, about 400 grams)
Ingredients:
1 cup red parboiled rice
1 pyramid of Goa palm jaggery (120 grams)
1 cup fresh grated coconut
1/4 cup water
1/4 teaspoon cardamom powder
Method:
Clean, wash rice, drain well and spread on a muslin or cheesecloth to dry completely for a couple of hours or more.
Dry roast rice in a skillet on low heat until it gives out a nutty aroma. Do not burn rice.
When rice is cool, grind to a fine powder. Set aside 1 teaspoon of the powder for coating pinaca at the end.
Grate jaggery and transfer to a pan with 1/4 cup water. Heat, stir and melt jaggery. Place a cheesecloth over a sieve and strain the liquid into a clean pan to remove any impurities. Add the grated coconut and heat until all the liquid has been absorbed and coconut-jaggery mixture is completely dry. Now grind to a fine paste without any water.
In a bowl, mix the ground rice, coconut-jaggery paste and cardamom powder together. Take a handful of mixture and shape into 2-inches cylinders resembling "croquettes". Lightly roll pinaca into the reserved rice powder. Set aside to dry and harden.
Store in an airtight container. After a week, ensure to refrigerate.
Serve pinaca with a hot cup of tea.
Note:
(Yields 10, about 400 grams)
Ingredients:
1 cup red parboiled rice
1 pyramid of Goa palm jaggery (120 grams)
1 cup fresh grated coconut
1/4 cup water
1/4 teaspoon cardamom powder
Method:
Clean, wash rice, drain well and spread on a muslin or cheesecloth to dry completely for a couple of hours or more.
Dry roast rice in a skillet on low heat until it gives out a nutty aroma. Do not burn rice.
When rice is cool, grind to a fine powder. Set aside 1 teaspoon of the powder for coating pinaca at the end.
Grate jaggery and transfer to a pan with 1/4 cup water. Heat, stir and melt jaggery. Place a cheesecloth over a sieve and strain the liquid into a clean pan to remove any impurities. Add the grated coconut and heat until all the liquid has been absorbed and coconut-jaggery mixture is completely dry. Now grind to a fine paste without any water.
In a bowl, mix the ground rice, coconut-jaggery paste and cardamom powder together. Take a handful of mixture and shape into 2-inches cylinders resembling "croquettes". Lightly roll pinaca into the reserved rice powder. Set aside to dry and harden.
Store in an airtight container. After a week, ensure to refrigerate.
Serve pinaca with a hot cup of tea.
Note:
- The pinaca was perfectly sweet. If desired, you can increase the amount of jaggery.
- Texture too was spot on, neither soft nor hard.