Goan Batk ( Batica)

Batk is a very popular Goan coconut semolina cake made all year round and specially for Christmas. This recipe belongs to my Grand mother-in-law Mrs. Clementine D'Souza who still makes it in large batches for family and friends.
  • Passive
    24 Hours
  • Prep
    20 minutes
  • Cook
    45 minutes
  • Servings
    20-30 People

Ingredients

  • 6 Eggs
  • 500 grams Granulated white sugar
  • 2 large Freshly grated coconut (grind it finely in mixer grinder)
  • 125 grams Butter (unsalted , melted)
  • 250 grams Rava (fine semolina)
  • 1/2 tsp Salt
  • 1/2 tsp cardamom powder
  • 1/4 tsp Freshly grated nutmeg powder
  • 1/2 tbsp Baking Soda

Instructions

  • 1 Keep all ingredients ready.
  • 2 In a bowl, beat together sugar and eggs.
  • 3 Add in the ground coconut. Mix well.
  • 4 Add the rava. Mix well.
  • 5 Stir in the melted butter along with the salt and cardamom and nutmeg powder. Mix the batter well. Keep it covered aside at room temperature overnight.
  • 6 Next day, add the baking soda, give it a quick stir. Preheat oven to 350 deg F (180 deg C) .
  • 7 Line your baking pan with baking paper and pour in the batk batter.
  • 8 Bake for about 30 minutes, it starts to get a dark brown color on the top. So, after 30 minutes, I covered the top of baking tray with a foil and further baked it for another 10-12 minutes till a toothpick inserted in the center of batk came out clean.
  • 9 Remove from oven, let it rest and cool to room temperature. Remove batk off the baking paper.
  • 10 Cut and serve as required. (See recipe notes below).

Recipe Notes

  • If your using salted butter, then you can skip the salt in the recipe.
  • Batk remains fresh for 3 days at room temperature,.
  • It Remains good in fridge for about 2 weeks .
  • Can store in freezer for a month or so (but the taste varies as compared to freshly prepared batk).
 

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