How to make Baath -
Semolina mixed with ground coconut, egg, sugar, flavoured with rose water and baked.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina, Coconut grated
Cuisine : Goan
Course : Desserts
For more recipes related to Baath checkout Basbousa, Suji Aur Badam Ka Halwa, Semolina Halvash, Sooji Aur Besan Ka Halva . You can also find more Desserts recipes like Saffron Pannacotta Date, Cranberry and Walnut Crisp Orange Caramel Custard 3 Step Cheesecake
Baath 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 : 8-10 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Baath Recipe
Semolina 2 1/2 cups
Coconut grated grated 2 nos 2
Sugar 3 cups
Butter 1 cup
Egg Whole 6
Baking powder 1/2 teaspoon
Method
Step 1
Scrape the coconut and grind into a fine paste. Cream butter and sugar together till fluffy. Break one egg at a time in a separate bowl. Add to the butter mixture and stir to blend well. Add the semolina gradually and blend well.
Step 2
Add the coconut paste and baking powder and mix. Add a little milk if the dough is too stiff. Cover and set aside for at least twelve hours. Preheat oven to 180°C. Grease some baking trays.
Step 3
Divide the mixture into sixteen equal sized balls and press them slightly. Place these balls on the greased trays and bake till done and the top nicely browned.
Nutrition Info
Calories : 543.4 Kcal
Carbohydrates : 66.85 gm
Protein : 11.025 gm
Fat : 25.7 gm
Other : 3.96
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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 www.sanjeevkapoor.com 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.
