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Pinagr

Among the other Goan Christmas sweets like dodol, bebinca, bolinhas, batk, milk cream etc, Pinagr is another popular Christmas sweet made with rice, coconut and jaggery being the main ingredients. Traditionally, pinagr is made with roasted rice and then ground finely. Few days back, I came across this stone ground whole grain brown rice flour, so decided to try pinagr with this flour. This worked out great ! Thus, my recipe eliminates the task of roasting, cooling and then grinding the rice. Do give it a try ! (I have also mentioned the steps below in recipe notes if using rice to make the flour in pinagr preparation).
  • Passive
  • Prep
  • Cook
  • Servings

Ingredients

  • 220 gms Rice flour ((or use raw rice to make flour)see recipe notes below)
  • 225 gms Goan Palm jaggery
  • 1/2 tsp cardamom powder
  • 150 gms Fresh grated coconut

Instructions

  • 1 Keep ingredients ready.
  • 2 In a pan/skillet dry roast the rice flour till slightly light brown in color. Keep the flour aside in a plate. Allow it to cool. Set aside 20 gms roasted flour aside.(We will use it later to roll the pinagr portions in it). So we will use 200 gms roasted rice flour for the pinagr preparation.
  • 3 In the same pan/ skillet, add the jaggery along with 1/4 cup water. Allow jaggery to melt, lower the flame. Add the salt and cardamom powder. Mix it. Add coconut. Mix well.
  • 4 Add in the roasted flour.
  • 5 Mix well. Switch off the flame. Allow mixture to coo for 3-4 mins.
  • 6 Divide mixture into a portion of 1 tbsp each . Allow it to cool for another 4-5 mins (so its easy to roll them out into croquette shapes).
  • 7 Take each portion and roll them out into a croquette shape between the palms of your hands.
  • 8 Take each portion of the rolled pinagr and roll it slightly in the roasted rice flour that we saved earlier. (the 20 gms flour that we saved).
  • 9 Repeat with all portions.
  • 10 Allow it to set for about 30 minutes. Enjoy! (See recipe notes below).

Recipe Notes

  1. You can also use 200 grams rice instead of rice flour. Wash the rice, dry it. Roast the rice flour till slightly brown in color. Cool the rice. Grind rice to a powder.
  2. I have used the ready stone ground whole grain brown rice flour available at the supermarkets.
  3. Save pinagr in container for not more than 5-7 days.

 

26 Comments

  1. Yummy thanks for the recipe. Very nicely made

    1. Thanks Magdalene 😊🙏

  2. Hi Xanti
    Thank you for this amazing recipie that’s on my must try list.
    Can I use normal rice flour or it has to be Goan rice flour?? Or brown?
    Thanks agsin

    1. Hi Mitchelle

      Are you doing the recipe with raw rice or rice flour ?
      Rice flour I just tried with brown readymade rice , have not tried with regular rice flour .
      If your using raw rice , you can use any rice .

    2. Thanks Xanti for the recipe. Just a suggestion. We wud use Goa boiled rice (red rice ) for pinagre. Your idea of the ready flour is really a good and easy one.

      1. Hi Jessie
        Yes , I’m aware that we use the GOAN rice ,
        Just trying to make my recipes adaptable to all goans all over the world where certain GOAN ingredients are not available or cannot be carried along. Goan rice is that one ingredient so I thought of the brown roasted rice … and to make it easier in today’s busy lives , to make use of the roasted brown rice flour 😊

  3. Hi,
    Can we make the pinagr in a non stick kadai… Can v refridgerate the pinagr fr a longer shelf life.

    1. hi venissa
      yes you can make in non stick as i have done it that way too 🙂 refrigeration should work fine for not more than 20 days ,

  4. Hi dear,

    Tried your pinagr recipe. They turned out really nice. Thank u.. I made with kolam rice flour

    1. thanks venissa for trying the pinagr recipe …glad to know it turned out nice : merry christmas in advance 🙂 thanks for your lovely feedback

  5. What is the substitute for Goan jaggery to make perfect pinaagr

    1. Hi sarita
      Jaggery is one of the key ingredients to make pinagr , there’s no substitute to it .
      If your question was ‘you still want to use jaggery but don’t have goan one ?’ In that Case use any dark colored jaggery (usually the Kerala jaggery that you get at Indian stores (if your living out of India )

  6. Looks good and quite straightforward. Will give it a try this year. Thanks Xanti

    1. Thanks mignonne 😊

  7. Thanks for this recipe… tried it out… simple to get tasty sweet… turned out really well

    1. Thanks lidiya
      For trying the pinagr recipe , glad to hear about your outcome 😊🙏thanks again for sharing your feedback with me 🙏

  8. Thanks Xanti for this easy recipe. Used the Goan red rice and jaggery. Delicious

    1. Thanks Andrea for trying the recipe and for sharing your feedback with me 😀👍🏻

  9. Thanks for the recipe turned out good

    1. Thanks patty

  10. Pinagr is One of my Favourite Sweets.I always thought it was a difficult task… So happy I could make it in a jiffy!
    Thanks so much Xanti…Your Recipes are easy to follow and the outcome is just Awesome!

    1. Thanks Renita

  11. Hi Xanti, wanted to know if you used desiccated coconut or fresh. Thank you for your recipes they are Goan traditions kept alive.

    1. Hi Afonso, I have used fresh coconut.

  12. Hi, thanks for this recipe. I have tried it twice now, with roasted rice ground into flour. My mixture is still crumbly. I have no idea what I’m doing wrong. My daughter wants to make them into christmas cookie shapes but I can’t use the moulds/forms in the dough because it’s too crumbly. Hope you can help!

    1. Hi Sudha, you can try increasing the jaggery but I don’t think they can be made into cookies they will not hold form.

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