Daman Bolinhas de Coco (Coconut Sweet Balls)
Small fried coconut and semolina balls with a hint of cardamom, a Portuguese-influenced sweet from Daman's Christian and Catholic households.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Kadhai for frying
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 10 g
- carbs
- 20 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 180 kcal
Instructions
- 1
Heat ghee (clarified butter) in a pan. Fry grated coconut and semolina together until they smell fragrant.
- 2
Add grated jaggery. Cook and stir until it melts into a sticky mixture.
- 3
Stir in cardamom powder and cook for 2 more minutes. Let the mixture cool slightly.
- 4
Once the mixture is warm enough to touch, mix in the beaten egg.
- 5
Rub a little oil on your hands. Shape the mixture into small balls.
- 6
Roll each ball gently in all-purpose flour to coat lightly.
- 7
Heat oil in a kadhai (deep wok-like pan) over medium heat.
- 8
Deep-fry the balls in small batches until they turn golden brown all over.
- 9
Drain the balls on paper towels. Let them cool before serving.
Chef's tips
Keep the heat on medium while frying so the balls cook inside without burning outside. Let the coconut mixture cool slightly before adding egg so it does not scramble.
Ingredient substitutions
- egg → 2 tbsp condensed milk (for an eggetarian-friendly binder, note dietType change)
Storage
Store in an airtight container for up to 4 days at room temperature.
Reheating
No reheating needed; serve at room temperature.
Common mistakes to avoid
- •Frying on high heat, which browns the outside before the inside cooks through.
Serving suggestions
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