Channa Doce  (Bengal Gram Fudge)

Channa Doce is nothing but Bengal Gram Sweets / Fudge, this is Goan Traditional Sweets with few ingredients but ample patience and a tremendous amount of stirring.

This sweet can enjoy with or without occasion also, it is simple sweets just boil the grams cool and blend to smooth batter with blend granulated coconut and stir along with Sugar and corporate well then add salt & cardamon and stir till it forms to a ball / thick lump. Then add to grease plate and smooth the doce with grease Jackfruit fresh leave and decorate with shah jeera and ready to pack to boys place.

Some doce are flattened on kitchen countertop make a design with a fork just softly pull on top not so deep (as I showed in my images below) and cut into diamond shapes.

This Sweet is specially prepared for a wedding it is prepared in a unique way of preparing like a ball on a ceramic plate and decorate and then send to Groom Place along with denim (trousseau) (Mean sending one day ahead) it means sending girls cloths, along with interior things for home but it is not compulsory it depends on each parent what is each desire, for marriage along with this channa doce, then boy parents distribute to neighbour and family.

Well, all may be very excited there is marriage in the family, but only girl and girl mum know what is the feeling that we have to leave a go and adjust to a new home it really very difficult but this is Tradition no one can implement new. Like we have to stay our own home 😛

We get back to the sweets let’s begin with the ingredients and procedure, and sure your will love Goan Traditional Sweet if you are impress do try, this is the first time I prepare in the Middle East on the countertop, I always use to prepare with my mum in Goa.

Ingredients:

1 cup Bengal gram dal (channa dal)

1 cup grated coconut

1 cup sugar

1 tsp. Cardamom powder

4 to 5 tbsp. Ghee

1 pinch of salt

2 cups water

Instructions:

1.Wash a soak Bengal gram overnight, next day wash and pressure cook the Gram dal with some water let it cook, with 3 whistles close the flame, let it cool completely then drain the dal and blend to smooth paste

2. Take a medium deep pot add blend dal then granulated blend coconut adds same pot, add sugar and add ghee 2 tbsp. and stir continuously.

3. Stirring has to do till a thick lump is formed on medium heat after stirring for a few minutes it turns slightly brown. At this point add a pinch of salt. If it gets difficult to stir, it means you are doing a good job and your doce will turn out to be perfect.

4. Now add the cardamom powder and 2 more tbsp.. of ghee and keep stirring as the ghee makes it easier to stir.

5. After 25-30 minutes, stirring would become extremely difficult as the mixture solidifies. Then it’s time to remove the doce switch off the flame.

6. Grease the kitchen counter, add the doce and flatten the mixture with a greased rolling pin.

7. Smooth the edges with a fork pull on top of the doce very carefully on top not deep, then cut the doce into diamond shape pieces.

Note :

Add sugar according to taste, stirring continuously, or hence it will burn the edges.

Cut accordingly to desire shape and decorate with dry fruits.

Love Linda

 

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