A Week Of An Indian Christmas – Day #3 : Baath Cake/ Baatica/ Batega (Goan Coconut And Semolina Cake)
T.
Ingredients
- 1 1/4 cups milk
- 35 gm butter
- 1 1/4 cups sugar
- 2 1/4 cups coconut fresh grated (not very tightly packed)
- 1 1/2 cups semolina (rava)
- 1/4 tsp salt
- 2 tsps vanilla extract
- 1 1/2 tsps baking powder
- 2 eggs
Instructions
- Put the milk, butter and sugar in a large saucepan and warm it slightly. Turn off the heat and keep stirring till the butter and sugar dissolve completely. Now add the semolina, the coconut, salt and vanilla.
- Mix well, cover and let it stand at room temperature for 3 hours.
- Beat the eggs well with a whisk, till fluffy. Add this to the semolina batter along with the baking powder. Mix well and pour the batter into a greased and floured 9-inch round cake tin.
- Bake at 170C (325F) for about 35 to 40 minutes or till the cake is cooked. Do not over-bake the cake. The cake should spring back when the top is touched gently with a finger. Cool the cake in the tin for about 10 minutes and carefully remove. Let the cake cool completely.
- Cut/ slice and serve at room temperature. This Baatica should serve 8 to 10.
- This cake makes a nice snack cake with coffee or tea. You may also serve it warm with a scoop of vanilla or chocolate ice-cream for dessert.
Notes
Other Posts In This Series:
Day #1 : Nankhatai (Indian Cardamom Shortbread Biscuits)
Day #2 : Kulkuls/ Kalkals/ Kidyo (Sugar Glazed Deep-Fried Dough Curls)
Day #4 : Avalose Unda (Cardamom Flavoured Rice Jaggery Laddoos) Avalose Podi
Day #5 : Chakli (Savoury Rice And Lentil Spirals)
Day #6 : Goan Milk Cream (A Cashew And Milk Fudge)
Day #7 : Nevries/ Nevereos/ Neurios (Half-Moon Shaped Sweet Coconut and Semolina Puffs)