Goa’s Favourite Christmas Sweets
By Chef Alphonso Pereira
GOA-WORLD EXCLUSIVE
Alphonso Pereira is the Executive Chef of Hotel Mandovi, Panjim. An alumnus of the Institute of Hotel Management, Catering Technology & Applied Nutrition, Porvorim, he specialises in Continental and Goan cuisine. The culinary expert served with alacrity Goa’s Fort Aguada Beach Resort, Mumbai’s Taj Intercontinental and aboard the Queen Elizabeth II luxury cruise liner before joining the Mandovi in January 1998. He has been instrumental in introducing the popular World Cuisine festivals at Mandovi’s famed Riorico restaurant; with successful Italian, Caribbean and Thai food festivals already under his belt. Chandor-born 31-year-old Pereira is a guest lecturer at the Trade Wings Institute of Management, Panjim. He presently lives in Porvorim along with his wife Janice and sons David & Daniel.
Kalkals
(Makes 50)
Rava (semolina) - 01 cup
Maida - 01 cup
Eggs (beaten) - 03 nos
Cardamon powder - 1 tsp
Coconut milk (extracted from grinding one cup grated coconut) - ½ cup
Sugar - 1 ½ cup
Ghee/Oil - for frying
Method:
a) Mix rava, maida, flour, eggs, butter, coconut milk and cardamom powder.
b) Add water if needed and knead a stiff dough. Roll out small circles.
c) Mark with a greased fork and turn so that the shape of a shell is made.
d) Make all the kalkals and fry in hot ghee/oil till golden.
e) Mix sugar with 1 ½ cups water and when it is thick, dip each kalkal in it and leave to dry. Cool and store.
Marzipan Fruits
(Makes 20)
Cashewnuts - 01 cup
Ground sugar - 01 cup
Red/Yellow/Green Food Colors – As required
Almond/Vanilla/Strawberry Essences – As required
Method:
a) Grind cashewnuts to a sticky paste. In a pan, melt sugar and the paste.
b) Cook till blended on a low fire. Remove. Divide into three parts.
c) Color each part differently and add a drop of different essences to the three parts.
d) Press in different small flower and fruit-shaped moulds.
e) Give finishing color touches if needed.
Neureos
Flour - ½ kg
Ghee - 2 tblspns
Salt - ½ tsp
Oil/ghee - for frying
Method:
a) Mix flour, salt and ghee well – add just enough water to knead into a soft dough.
b) Divide the dough into small balls, roll out into thin rounds, put a spoonful of any filling (coconut, dry fruits, etc.) on each round.
c) Put beaten egg on the edges and then press down to form into half-moon shapes.
d) Using a cutter trim the edges. Fry in hot oil/ghee.
(Makes 30 –50 nos)
Channa Dal - 01 kg
Sugar (powdered) - 02 kgs
Coconuts - 07 nos
Ghee - 200 gms
Method:
a) Grate coconuts and mix along with boiled channa dal to a fine paste.
b) Mix also powdered sugar.
c) Keep on a slow fire and keep stirring continuously with a wooden spoon.
d) After stirring for some time add the ghee.
e) Continue stirring till the mixture starts leaving the sides of the pan.
f) Pour the mixture on a greased dish. After some time cut into diamond or square shapes.
(Serves 8)
Rava (slightly dry roasted) - 02 cups
Grated coconut (ground to a paste) - 04 cups
Cardamom powder - 01 tsp
Sweet wine - ¾ cup
Ground powdered sugar - 03 cups
Butter - 03 tblsps
Raisins - 01 tblsp
Cashewnuts, almonds, pistachio (coarsely ground) – 03 tblsps
Vanilla essence - ½ tsp
Eggs - 06 nos
Method:
a) Mix coconut, sugar and butter. Cook till blended.
b) Cool and add rava, nuts, raisins and essence.
c) Reserve for 45 minutes.
d) Beat egg yolks and add to mixture.
e) Add wine and mix.
f) Lastly add stiffly beaten whites of eggs.
g) Put in a greased pan and bake in a moderately hot oven till done.
h) Decorate with toasted nuts.
Butter - 03 cups
Demerara Sugar (Brown) - 02 cups
Eggs (beaten well) - 05 nos
Maida - 02 cups
Baking powder - 01 tsp
Black currants - 03 cups
Raisins - 02 cups
Candied peels (chopped) - 01 cup
Glaze cherries - 01 cup
Almond powder - 1/3 cup
Almonds (finely chopped) - 1/3 cup
Nutmeg powder - 01 tsp
Cardamom powder - 01 tsp
Grated peel and juice of lemon – 01 tsp
Method:
a) Cream sugar and butter together till soft and light.
b) Add beaten eggs gradually.
c) Sift maida, nutmeg, cardamom, almond powder and baking powder together and add gently to butter mixture.
d) Add cleaned dry fruits slowly.
e) Add almonds, lemon peel and juice.
f) Line a cake tin 16cms to 20 cms in diameter.
g) Bake for one hour on high (very hot), and then for two hours in a medium hot oven.