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To achieve the authentic flavour and texture, it's imperative that you roast the rice until it is a reddish golden brown colour and emits a nutty aroma.
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This unusual Goan dish is also called Pinagr or Pinac and is a much-loved delicacy that requires a little bit of practice and a whole lot of patience as roasting the rice to just the right colour takes quite a bit of time as its cooked on a very low flame so that the rice does not singe.
- Raw red rice (2 cups)
- Coconut jaggery (gud), grated (2 cups)
- Coconut (nariyal) (2 cups)
- Cardamom powder (elaichi) (1 tsp)
- Salt (a pinch)
- In a large non-stick pan, on a low flame, roast rice for 15–20 mins or until it is dark golden in colour. Stir constantly to prevent the rice from sticking to the pan or burning and set aside.
- When the rice cools, blend it to a fine powder.
- Melt jaggery in a pan, take it off the heat and add cardamom powder and coconut. Mix well.
- Add rice powder to the coconut mixture and form a stiff dough.
- Shape the mix into 2-inch long croquettes or using a cookie mould, press them into small biscuits.
- Place the pinaca in a cookie jar and it will stay fresh for up to a week.
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