Doce Bhaji or Doce Baji the lapsi from Goa, what every family should cook up for nursing mothers to nourish them and also put a smile on their face.
Apart from that, Doce Baji makes a very delicious tea time sweet. Delicious enough for the entire family to forget who it was originally cooked for. We have been blessed with a baby boy on the 23rd of December, and my parents with their third grand child 🙂
So lets take a look at how to cook up the Doce Bhaji for the entire family!
Doce Bhaji Ingredients:
250 Grams Broken Wheat
1 Coconut for Thick and Thin Coconut Milk
150 Grams or More Sugar
3 Tablespoons Ghee
1/2 Teaspoon Nutmeg
3 – 4 Elaichi
Pinch of Salt
The Preparation of Doce Bhaji:
Doce Baji is fairly simple and doesn’t take too much time and energy like some of the traditional Goan sweets. Hoping that you have the broken wheat ready, we didn’t manage to get the wheat ground at the local mill as they weren’t willing to grind only a kilo.
We managed to get a 250 grams packet of broken wheat for Rs 24. The first thing you do is wash it and soak it for around two to three hours so that it cooks faster.
Put your scrapped coconut in the blender to make your thick and thin coconut milk.
Just need to grind half the coconut with extra water for the thin milk and the remaining half with less water for the thick milk.
Then use a muslin cloth to filter the coconut pulp and squeeze the juice out.
Here’s the thick and thin coconut milk, you can’t make out the consistency in these pictures but in the coming steps you will be able to see the difference.
Put the broken wheat on the fire and add the thin coconut milk. Keep stirring the dish occasionally.
Grind the nutmeg for the powder if you don’t have it ready, we make fresh nutmeg powder. Actually we try to make all the masala powders ourselves.
Open up the cardamom pods and crush the insides to gut your cardamom powder.
Once your doce bhaji looks like what it is in the picture you know its nearly done.
Add part of the thick coconut milk to the dish and get ready to add the other ingredients.
Just add a wee bit of the coconut milk, not necessary but this is how we did it.
Then the sugar, we have mentioned 150 Grams or more, this it totally dependent on your taste though. You can make it less as well if you like or more if you have a sweet tooth 🙂
Add a pinch or two of salt to the doce bhaji this again is as per taste!
Add the ghee to the doce bhaji!
As the ghee melts add the rest of the thick coconut milk and mix it well.
Add the cardamom and nutmeg powder to the dish and mix it up yet again.
Now bring it to a boil again, shouldn’t take too long, but keep stirring it so it doesn’t get burnt at the bottom.
Pour out the doce bhaji on grease proof paper to cool off and solidify and add some raisins or any other dry fruits you choose to decorate or add more substance to the dish.
Once it thickens it can be cut up into nice pieces or eaten whole and enjoyed.
Thanks for all the hard work. Can you give us recepie for futi kodi. Thanks again
Im glad all of you like it 🙂 This is one of my favorites too ….
Thanks very much for the recipes for Christmas sweets, it is so nice to see authentic Goan recipes. Thanks to your mother too for all the trouble she has taken preparing them.
Thank you for the recipe I will try cooking this later.
Hi !! When is your next post ever going to be??
Its been months! im heart broken!!!!!!!
This is my husband's favourite sweet…and whenever his mum came to visit us, he asked her to make it for him :=//.
I was so happy when i saw this recipe posted here, but was hesitant to try it coz me & new recipes..it can be scarrryyyy…, but i did try it yesterday and turned out yummmmm….he just loved it……and wants me make it every week…uuuuhhhhhhhhh
i just love the way you present the recipes in here..keep up the good work guys and look forward to some new n simple ;-)recipes.
Thanks for all the lovely recipes. Although I’m a goan I haven’ seen Goa but have tasted most of the goan and portuguese recipes as a child and when my dad was alive.. Now I’m looking for some of those awesome recipes so that my children would have at least a taste of those mouth watering dishes.
Thank you so much for posting them.
All the best,
Can I use Goa jaggery to make Doce Bhaji? I have had some sweet made with wheat and goan jaggery. Please advise. Thank you.
I love this website.
I have a little goan blood in my genes which explains my passion for goan food.
Unfortunately I feel that its a dying culture in the western world which is such a shame. On account of that goan cuisine is very difficult to come by and in my case, nobody in my family cooks goan.
I hope to change this and learn these recipes with the limited spices and ingredients I can get.
My first attempt will be the croquettes – I love them. Wish me luck!
Lovely!! I tried the Goan fish curry… Lip smacking.. Felt I was in Goa!!
Thanks Clyde for this recipe. Tried it today and it was delicious.
Quick question is Bulgar and broken wheat the same thing? My grandma always used to make this for me and I never took the recipe from her. Sadly she has alzeimers now and doesn’t remember much. 🙁
Awesome recipe…..tried it and it turned out delicious
One of my Mum’s favourite recipes, this brings back memories. So simple and delicious. As are all the recipes! I added a little more milk and we ate it like a warm dessert.
Keep going Clyde – lovely recipes – viewed by even my non Goan friends who love Goan food and desserts