How to make Bibinca -

A traditional Goan dessert made from coconut milk and refined flour.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : refined Flour, Coconut Milk (नारियल का दूध)

Cuisine : Goan

Course : Desserts

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Bibinca Recipe Card


Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Bibinca Recipe

  • refined Flour 1 kilogram

  • Coconut Milk 3 cups

  • Egg yolks 20

  • Refined flour (maida) 10 grams

  • Nutmeg grated 1/2 teaspoon

  • Green cardamom powder 2 teaspoon

  • Ghee 1 cup


Step 1

Preheat the oven. Add the castor sugar to the coconut milk and stir till dissolved. Beat egg yolks till creamy and add to the coconut milk and mix thoroughly.

Step 2

Add the flour to this mixture, stirring continuously so that no lumps remain. Add the grated nutmeg and cardamom powder and mix. Take a deep pan about 6'' in diameter and heat a tablespoon of ghee in it.

Step 3

When it is hot pour a cup of batter and bake till brown. Add another tablespoon of ghee and over it pour another cup of batter and bake till brown. Continue in this manner till all the batter is used up.

Step 4

Decorate the last layer with a few slivers of toasted almonds and bake. When done turn it upside down and cool. To serve, cut it into thin slices.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.