250 g barik rava/fine rava (semolina) (1 & 2/3 cup)

Whisk well till creamy using a hand whisk or hand mixer.

Add the coarsely ground coconut paste.

Grease with butter again (optional).

Dust some flour on the rolling board and dough.

1/2 tsp baking powder

Whisk well till incorporated.

Cut off the extra portion.

Let it rest on the wire-rack for 15-20 minutes.

Your Goan Baath Cake (Batika) is ready.

Intro

Ingredients we'll need

Beating eggs and sugar

Grinding coconut

Adding salt

Making Carrot Batter

How to bake goan baath

Screamer test

Outro

In a blender add coconut, eggs and vanilla essence

Grind to make a coarse paste, adding water in between and then keep aside

In a large bowl add melted butter, sugar and mix

Add the ground coconut and egg mixture and mix thoroughly

Cover with a lid and keep overnight

Next day add cardamom powder, cashew nuts, raisins and mix

Preheat oven at 250°C for 10 minutes before baking

Bake at 200°C for 35 minutes or until toothpick comes out clean

Take out from oven and let it cool completely before demoulding

BUTTER CHICKEN

Grind 2 cups fresh coconut into coarse paste

Add 1 cup sugar

Mix well

2 cups Semolina (Rava)

Divide batter equally in 2 bowls

Apply melted butter to the baking tin

Dust it with some all purpose flour

Level the batter with a fork

Let it cool for around 20 mins

It's very soft & moist

Intro

Ingredients List

Add eggs

Add melted butter

Add Cardamom Powder

Making the Batter

Line the tin with parchment paper

Bake the cake

Cake is ready

Conclusion

Intro

Ingredients

Grinding coconut

Adding dry ingredients

Adding Coconut Mixture

How to spread batter

Making Carrot Batter

Baking Process

Add in the powdered sugar

Add in a pinch of salt

Add in the semolina

Bake this in a preheated oven for about 180 degrees

When done transfer into a bowl and let cool

Separate the yolks from the whites

Add in butter

Add in the roasted semolina, cardamom powder, salt and vanilla

Fold in the egg whites into the batter in two parts

Rub the ghee into the flour

Cover and rest for a few mins

Carefully place into the cake pan

Transfer the batter into a pastry lined tin and smooth out the surface

Trim off the ends

Heat 1 TBSP of Ghee

Fry this for 2-3 MINUTES on a Low flame

Dry-grind 2 & 1/2 CUPS of grated Coconut

To this, add 1& 1/2 CUPS of Sugar

Add 1TSP of Vanilla Essence

Add all of the ground Coconut & combine

An electric beater could reduce mixing time

In a bowl, whip up 3 Egg Whites

Fold till it's well-incorporated

AFTER 45 MINUTES Check with a skewer – it must come out clean Leave it to rest in the oven's heat for 15 minutes, then with the oven door open for 15 minutes. Then let it cool completely at room temperature

2 cups fresh coconut

Add 1/2 cup water

Beat till light & fluffy

3 tbsp. flour (maida)

Cream together till light and fluffy

Dust with flour and roll one into a round disc

Refrigerate till required

Roll out the second portion for the lattice strips

Cut out strips with serrated or plain cutter

Place strips vertically leaving gaps to form the lattice design on top

WATER 210 ML

COARSE GRIND IN A BLENDER

ADD 3 LARGE EGGS

MIX TILL COMBINED

BAKING POWDER 7 GRM

CARDAMOM POWDER 1 TSP

GHEE 3 FULL TABLESPOONS

MIX TO COMBINE

CLING FILM AND LEAVE TO SOAK FOR 12 HOURS OR OVERNIGHT

BAKE IN PRE HEATED OVEN 180C FOR 45-50 MINUTES