Bolinas are famous cookies available in Goa made up of grated coconut and semolina. These are one of the must-have(s) during Christmas celebrations and as a tea snack for the entire year as well. Just one bite of these divine cookies will make you experience a burst of amazing flavor of coconut. Here is the simplest baked recipe of Bolinas that you can make and enjoy. Warning: Bolinas are addictive! You can not stop having just one!
Servings
4 minutes
Preparing Time
35 minutes
Cooking Time
35 minutes
Calories
232 kcal
INGREDIENTS
250 grams Semolina (coarse variety)
2 large Eggs
200 grams White Granulated Sugar
28 grams Pure Ghee
28 grams Unsalted Butter
1/2 tsp Salt
6 crushed Cardamoms
1/4 tsp Nutmeg Powder
250 grams Fresh/Frozen Grated Coconut
1/4 tsp Vanilla/Rose Water
Dash of Yellow Food Colour
DIRECTION
- Preparing for Bolinas
Take a big bowl and add pure ghee, butter, and sugar to it. Blend the mixture with the help of a hand mixer.
Then add one egg at a time and mix with the help of haa nd mixer at low speed. Beat until eggs are mixed up with the other ingredients.
Then add finely powdered semolina in two batches. Mix everything with a spatula.
Then add the grated coconut, again in two batches
Mix the coconut with the help of a spatula.
Then add crushed cardamom, a dash of yellow food color, grated nutmeg, and salt as per taste and mix everything well in the cut and fold method.
Cover the bowl with a plastic wrap or lid.
Let the mixture rest for 8-9 hours at room temperature. - Baking the Bolinas
Preheat the oven to 350 degrees Fahrenheit.
Take a baking tray, and cover it with parchment paper.
Take a small amount of mixture in hand and roll it to make small balls or Bolinas.
Place the balls on the tray evenly spaced.
Take a knife and make an “X” in the middle of all the balls.
Bake the balls for 30-35 minutes at 350 degrees Fahrenheit until they turn golden.
Take out and let the Bolinas cool down and enjoy!
NOTES
Adding food coloring is optional.
Store the Bolinas in an air-tight container to avoid leaking moisture.
Leaving the mixture at a low temperature helps semolina absorb the flavors and aroma.
Mix the ingredients at medium speed to restrict the incorporation of air.
Also Read: Master Bhuga Chawal Recipe: STEP-BY-STEP Guide
