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Goan Pinagr Recipe

Goan Pinagr
How to make Goan Pinagr

Also known as pinaca, pinagr is a traditional Goan delicacy made using red rice, palm jaggery and coconut. It is delicately sweet, dark brown/ blackish in colour and has a soft yet slightly grainy texture. Above all, it is wholesome and delicious! Pinaca is savoured during Christmas, but one doesn’t need a special occasion to indulge in this treat.

  • Total Cook Time 50 mins
  • Prep Time 30 mins
  • Cook Time 20 mins
  • Recipe Servings4
  • Easy

Ingredients of Goan Pinagr

  • 250 gms Palm jaggery
  • 300 gms Parboiled Goan rice/ red rice
  • 1 cup Grated coconut
  • 1/2 tsp Cardamom powder
  • 1/8 tsp Salt

How to Make Goan Pinagr

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Wash the rice thoroughly, drain the water and transfer it onto a kitchen cloth. Allow the rice to dry completely.
Later, dry roast the rice in a pan for around 10 minutes. Mix lightly yet continuously until the rice turns light brown. Then set aside to cool.
Once the roasted rice has cooled down, grind it in a mixer until you get a fine powder. Separately grind the grated coconut until you get a coarse texture.
In a kadhai, melt the jaggery. You can use a little water if needed. Once the jaggery has melted completely and is free of lumps, turn off the heat.
Mix the ground coconut, along with the cardamom powder and salt, with the melted jaggery. Combine well.
Keep aside 1-2 teaspoons of the prepared rice flour for later use. Mix the remaining, in 2-3 batches, with the coconut-jaggery mixture.
Once properly combined, allow the mixture to cool for around 5-10 minutes. Then take small portions of it in your palm and shape them like croquettes (cylindrical shapes).
Roll each pinaca in the rice flour set aside earlier and place it on a plate. Repeat the same process until the mixture has been used up.
The pinaca pieces need around 30 more minutes to set. Then you can begin relishing them and/or store them in a container for a few days.
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