Bolinhas
Veg
Goa's traditional coconut and semolina cookies — crisp on the outside, crumbly within, and lightly scented with cardamom and rosewater. Baked at home for Christmas and sold year-round at Goan bakeries, with Portuguese origins reflected in their name ('little balls').
Cuisines
Goan
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | semolina |
| 1 cup | grated coconut |
| 1 cup | sugar |
| 2 | eggs |
| 1 tablespoon | ghee |
| 1 teaspoon | baking powder |
| 1 teaspoon | cardamom powder |
| 1 pinch | salt |
Instructions
- 1 In a mixing bowl, combine semolina, grated coconut, and sugar.
- 2 Add eggs to the mixture and mix well until the sugar dissolves.
- 3 Stir in ghee, baking powder, cardamom powder, and a pinch of salt.
- 4 Mix all ingredients thoroughly to form a smooth batter.
- 5 Cover the bowl and let the batter rest for at least 2 hours to allow the semolina to absorb moisture.
- 6 Preheat the oven to 180°C (350°F).
- 7 Grease a baking tray with ghee or line it with parchment paper.
- 8 Shape the batter into small round balls and place them on the prepared baking tray, leaving space between each.
- 9 Bake in the preheated oven for 15-20 minutes or until the bolinhas are golden brown.
- 10 Remove from the oven and let them cool on a wire rack before serving.
Tips
Ensure the batter rests adequately for softer bolinhas.