The Goan bebinca is known the world over but if you are looking for a bebinca recipe that is not as sinfully rich as the real Goan bebinca made from a couple of dozens of egg yolks then you might like to try this pumpkin bebinca recipe.
|Pumpkin Goan bebinca recipe|
½ kg pumpkin
4 whole eggs
¼ kg maida/all-purpose flour
¾ kg sugar
1/2 Nutmeg, grated/powdered
salt to taste
Pure ghee for layering
- Put the sugar in a vessel and add sufficient water to it till it is all just absorbed and all the sugar is just wet.
- Boil till all the sugar has dissolved and a syrup is formed.
- Keep aside to cool.
- Skin and cut pumpkin into 1 inch pieces.
- Boil pumpkin with a little water and salt.(Pressure cook for about 5 whistles on simmer after the first whistle)
- Evaporate water if any.
- Mash the pumpkin. (I ground it in the mixer)
- Mix the pumpkin with the cooled (important!) sugar syrup, whole eggs, enough coconut juice & nutmeg. I used the electric beater for this.The resulting batter should have a pouring consistency as shown in the picture.
- Bake in layers the first layer of the bebinca being made on the fire.
- Drop a teaspoon of ghee in a pan and place on the stove on simmer.
- Add a cup of batter and continue to cook on simmer.
- When the edge gets browned, it is time to take it off the stove. You can also check by lifting the layer with a butter knife as shown in the picture.
- Next put it under the grill for 10 to 15 minutes or so depending on your oven, checking regularly to make sure it doesn't not get overdone.
- Add a teaspoon of ghee and using a teaspoon press down the layer just done.
- Add a cup of batter for the next layer of the pumpkin bebinca.
- When it browns sufficiently, the pumpkin bebinca layer is ready.
- Repeat layering with ghee and batter till all the batter is used up.
|Goan pumpkin bebinca recipe|
- Cut into slices and serve. Bon appetit!