By Rittwik Naskar
Bebinca is a traditional Goan layered dessert that involves 4 main ingredients, namely, eggs, refined flour, sugar, and coconut milk. Hailed as the 'Queen of Goan Desserts', this is how you make it at home.
250 gm maida 10 egg yolks 500 gm sugar 600 ml coconut milk ¼ tsp nutmeg powder 1 cup ghee 2 tbsp sugar caramel
In a large mixing bowl add the egg yolks and sugar and whisk them together until incorporated, followed by the coconut milk. Whisk it into the egg and sugar mixture as well.
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Sift maida into the wet ingredients and fold them in. See that there are no lumps in the batter. Add the grated nutmeg over the batter and mix it in as well.
Divide the batter into two bowls equally. In one bowl add the sugar caramel and whisk it into the batter. This creates a darker shade and a lighter shade of batter which we'll alternately bake in the oven.
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Preheat the oven to 200 degrees Celsius. In a 6-inch round baking dish of considerable depth, add 2 tbsp of ghee at the bottom followed by ½ cup of the darker shade of batter, and bake for 10-12 minutes.
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Add a tbsp of ghee on top of the cooked batter and pour in ½ cup of the lighter shade of batter and cook for 10 minutes.
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Alternate between the two shades of batter till you have 7-10 layers and then let it come down to temperature. Place the baking mould in a hot water bath to loosen it so the bebinca comes off.
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Serve it with a scoop of vanilla ice cream on the side and enjoy.
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