Thank you so much for trying the doce and sharing your feedback 🙏. We are glad you liked our recipe ☺️. Wish you and your family a Merry Christmas and a Happy New Year too! 🎄
I tried the recipe it turned out just right but I think I removed it a wee bit early. Will do it again. I loved the recipe. If u hv an easy recipe for bebinca pls send me
I make chana dos for Xmas only cos it's hard to stir,so now I'm thinking why should I make so much only once in a year ,this looks very easy in a none stick pan.thank you for your lovely recipe,I will definitely try.
We make them all year round ☺️ and the non-stick pan does help alot while stirring. So glad you liked our recipe🙏. We would love to hear your feedback when you give it a try. Merry Christmas to you and your family! 🎄
Florency m so glad learning Ur reciepe,today itried Ur chicken Shakti for dinner,my family too is happy at last I found someone with my choice of reciepe.tomorrowDoche m going for
Thank you so much for your kind words. Glad you liked our doce recipe 🙏. For your question, once the mixture leaves the pan and forms a soft ball, cook for another 5-10 mins and your done. Refer the video. We have shown the stages there as well.
Sir thanks for sharing. Can please send the method/ procedure how it is done as it is blurred cannot read. Sorry. Thank You in advance. God Bless You and Your Career. Still not heard from You Christmas is fast approaching . Last time I did your mazipan receipe.
You're most welcome. It must be appearing blur because of bad network. Have shared it in brief below 👇👇👇 Ingredients: 300 g (approx. 1 & 1/3 cup) chana dal/split Bengal gram 350 g grated/scraped coconut (approx. 2 & 1/3 cup) 2 big coconuts - only white part) 500 g sugar 1 tsp elaichi/cardamom powder 1 tbsp ghee/clarified butter 1/4 tsp salt Method: Wash the chana dal 3-4 times. Add enough water to cover the dal and let it soak for 4-5 hours. Drain the water. Cook the chana dal with 1/4 tsp of salt and sufficient water in a pressure cooker till soft (about 2 whistles). Drain the dal and reserve the cooking water. Let the dal cool to room temperature. Grease a large tray or back of a plate/thali, the back of a large spoon or spatula with a little ghee. Grind the coconut to a coarse paste using just a little of the reserved cooking liquid from cooking the chana dal. Use as little water as you can. Grind your chana dal with a little reserved cooking liquid to a smooth paste. Again, use as little liquid as possible. Add the ground chana dal, ground coconut and sugar to a heavy bottom pan (preferably non-stick) and stir well to combine. Place the pan on a medium heat and cook till it thickens and starts leaving the sides of the vessel, stirring continuously. As it thickens, reduce the heat to low, add 1 tsp cardamom powder and 1 tbsp ghee and continue cooking. Once the mixture starts forming into a ball (This process took around 50-55 minutes for us), take it off the heat and immediately transfer on the greased tray. Level it using the back of a spoon and smoothen it with the rolling pin/latni. Set aside to cool. Make any pattern with a fork and cut into the diamond shapes or any other shape of your choice. Leave the cut pieces to cool down completely and dry naturally before storing. Your Chana Doce is now ready.
Since doce has fresh coconut it can be stored at room temperature for 3-4 days or max a week. Depends on the climate too. You can store it in the refrigerator for a longer shelf life.
🙈 I'm having trouble finding any coconuts where I live at the moment, but have managed to find 1 and I've got some frozen coconut, but it doesn't equal to the 350g recommended in the recipe. I wondered by how much I'd have to reduce the dal in order to use 1 coconut and 100g of the frozen coconut? (will thaw before using)
You will have to scrape the coconut and check how much it is in grams as coconut come in various sizes. Maybe you could make of half the quantity then or use desiccated coconut powder if falling short. Looking forward to your feedback.
Hi Eve, with these measurements you should get around 50-70 doce pieces, depending on the thickness and size. Regarding your second question, I can't give you the exact time as the cooking times depends on many factors as mentioned at the end of the video. Basically, the mixture should leave the sides of the pan and form a soft ball. After that cook for another 5-10 mins and you are done. (Took us around 50-55 mins). Hope this helps. If you happen to make it do share your feedback. We would be happy to hear from you.
Hi Michelle, since you do not have easy access to fresh coconut you can substitute it with 250 g of unsweetened desiccated coconut powder. No need to rehydrate it. Just dry grind and use. Note: The cooking time will reduce if using desiccated coconut.
@@MJsGrubHub thank you so much for your reply. Will try and give my feedback. It's very hot nowadays in Melbourne, so I try n do minimal cooking. Will try out the recipe when it gets cooler.
Sorry I have not been clear. I was referring to the final stage after you take it off the gas n place it on the plate or board. How thick should that be. Sorry once again
Once naturally dry, store them in a dry air-tight container. They stay good for upto a week in cool climate. Since it has fresh coconut, store them in the refrigerator for a longer shelf-life.
Tried making for the first time. Turned out good. Wish you a very happy Christmas 🎄⛄❤️
Thank you so much for trying the doce and sharing your feedback 🙏. We are glad you liked our recipe ☺️.
Wish you and your family a Merry Christmas and a Happy New Year too! 🎄
Fr@@MJsGrubHub
So awesome looks yummy n thank you for sharing
Thank you ❤️
Thanks for sharing ❤🎉😊
You're most welcome 😊
Very nice and simple. Will definitely try to make it
I tried the recipe it turned out just right but I think I removed it a wee bit early. Will do it again. I loved the recipe. If u hv an easy recipe for bebinca pls send me
Thank you🙏
Thank you so much😊❤
Glad you liked our recipe.
Here is our recipe for Bebinca 👇
th-cam.com/video/1t2P-sUtQ0Q/w-d-xo.html
We Goans love this. Every year I make this but this year I didn't. So will take from ur plate.
Wow zaberdas
Thank you🙏
I love doce but didn't know how to prepare, I would always buy it from someone, now I can try your receipe, thanks
You're most welcome😊
Look forward to your feedback.
Perfect Doce Jason
Well prepared
Thank you so much Natasha 🙏
Looks so beautiful and tempting 😍
Thank you so much 😊🙏
Lovely yummy yummy 😋😋😋. God bless you dear.🙏👌🌲
Thank you 🙏
Wow yummy n easy recipe
Thank you 😊
My favorite thankyou
You're most welcome 😊❤️
I make chana dos for Xmas only cos it's hard to stir,so now I'm thinking why should I make so much only once in a year ,this looks very easy in a none stick pan.thank you for your lovely recipe,I will definitely try.
We make them all year round ☺️ and the non-stick pan does help alot while stirring.
So glad you liked our recipe🙏. We would love to hear your feedback when you give it a try.
Merry Christmas to you and your family! 🎄
I will try tooo tis Christmas as you've made it so simple
So beautifully explained.
Thank you so much 😊🙏
Glad you liked it.
Tk u fr a delicious recipe. Clear instructions nd the dice looks so soft nd moist. Look forward to trying this soon.
Thank you so much 🙏
Do give it a try. We are sure you will like it. Would love to hear your feedback.
Amazing
Thank you🙏
Very nice 👌
Mouth watering
Thank you ❤
Thank you I will try
You're most welcome.
Will look forward to your feedback.
Lovely
Thank you ❤
Nice video
Thanks 😊
Nice 👍 thank you sis
Florency m so glad learning Ur reciepe,today itried Ur chicken Shakti for dinner,my family too is happy at last I found someone with my choice of reciepe.tomorrowDoche m going for
Nice❤
Thank you 😊
Thanks God bless U
You're most welcome 😊🙏
Thank you so very much. Very very well demonstrated. God bless you. How thick should it be
Thank you so much for your kind words. Glad you liked our doce recipe 🙏.
For your question, once the mixture leaves the pan and forms a soft ball, cook for another 5-10 mins and your done. Refer the video. We have shown the stages there as well.
🤗👍🏽 I❤ it God bless !!🙏🏾
Thank you🙏
Very well explained
Thank you for sharing❣️
Kindly show of semolina/rava doce
Thank you 🙏
Glad you liked our video.
Have taken a note of your request. Will surely share the recipe of rava/semolina doce in the coming year.
Sir thanks for sharing. Can please send the method/ procedure how it is done as it is blurred cannot read. Sorry. Thank You in advance. God Bless You and Your Career. Still not heard from You Christmas is fast approaching . Last time I did your mazipan receipe.
You're most welcome.
It must be appearing blur because of bad network. Have shared it in brief below 👇👇👇
Ingredients:
300 g (approx. 1 & 1/3 cup) chana dal/split Bengal gram
350 g grated/scraped coconut (approx. 2 & 1/3 cup)
2 big coconuts - only white part)
500 g sugar
1 tsp elaichi/cardamom powder
1 tbsp ghee/clarified butter
1/4 tsp salt
Method:
Wash the chana dal 3-4 times. Add enough water to cover the dal and let it soak for 4-5 hours. Drain the water. Cook the chana dal with 1/4 tsp of salt and sufficient water in a pressure cooker till soft (about 2 whistles). Drain the dal and reserve the cooking water. Let the dal cool to room temperature.
Grease a large tray or back of a plate/thali, the back of a large spoon or spatula with a little ghee.
Grind the coconut to a coarse paste using just a little of the reserved cooking liquid from cooking the chana dal. Use as little water as you can.
Grind your chana dal with a little reserved cooking liquid to a smooth paste. Again, use as little liquid as possible.
Add the ground chana dal, ground coconut and sugar to a heavy bottom pan (preferably non-stick) and stir well to combine.
Place the pan on a medium heat and cook till it thickens and starts leaving the sides of the vessel, stirring continuously. As it thickens, reduce the heat to low, add 1 tsp cardamom powder and 1 tbsp ghee and continue cooking.
Once the mixture starts forming into a ball (This process took around 50-55 minutes for us), take it off the heat and immediately transfer on the greased tray. Level it using the back of a spoon and smoothen it with the rolling pin/latni. Set aside to cool.
Make any pattern with a fork and cut into the diamond shapes or any other shape of your choice.
Leave the cut pieces to cool down completely and dry naturally before storing. Your Chana Doce is now ready.
@@MJsGrubHub THANKS A MILLION SIR. God Bless You and Your Career.
U wrote 2 big coconuts n if small coconuts how many.For 1 cup dal how many coconuts if small size there nor big size coconuts.
If making a small batch, we would recommend reducing all the ingredients to half. i.e. 150 g dal, 175 scrapped coconut, 250 g sugar and so on.
Like 🍧🍧🍧
How many days does it stay fresh?
Since doce has fresh coconut it can be stored at room temperature for 3-4 days or max a week. Depends on the climate too. You can store it in the refrigerator for a longer shelf life.
🙈 I'm having trouble finding any coconuts where I live at the moment, but have managed to find 1 and I've got some frozen coconut, but it doesn't equal to the 350g recommended in the recipe.
I wondered by how much I'd have to reduce the dal in order to use 1 coconut and 100g of the frozen coconut? (will thaw before using)
You will have to scrape the coconut and check how much it is in grams as coconut come in various sizes. Maybe you could make of half the quantity then or use desiccated coconut powder if falling short.
Looking forward to your feedback.
@@MJsGrubHub thank you! I'm hoping the coconut is okay still 🤦♀️
Will let you know how I get on.
How many doce pieces did you get using these measurements? Also, would the total stirring time be approx 50mins?
Hi Eve, with these measurements you should get around 50-70 doce pieces, depending on the thickness and size.
Regarding your second question, I can't give you the exact time as the cooking times depends on many factors as mentioned at the end of the video. Basically, the mixture should leave the sides of the pan and form a soft ball. After that cook for another 5-10 mins and you are done. (Took us around 50-55 mins). Hope this helps. If you happen to make it do share your feedback. We would be happy to hear from you.
I watched full till u showed on palm n in plate😀
Since it is difficult to get fresh coconuts here, what will be the ratio for dessicated coconut please?
Hi Michelle, since you do not have easy access to fresh coconut you can substitute it with 250 g of unsweetened desiccated coconut powder. No need to rehydrate it. Just dry grind and use.
Note: The cooking time will reduce if using desiccated coconut.
@@MJsGrubHub thank you so much for your reply. Will try and give my feedback. It's very hot nowadays in Melbourne, so I try n do minimal cooking. Will try out the recipe when it gets cooler.
Sorry I have not been clear. I was referring to the final stage after you take it off the gas n place it on the plate or board. How thick should that be. Sorry once again
No problem at all Anne.
Thickness of the doce could be anything between 1/4 to 1/2 inch as per your personal preference.
Thank you. Good tutorial
Can we use jaggery instead of sugar?
Hi Sunita, Doce is traditionally made with sugar. We have never tried it with jaggery. Don't think it would set with jaggery.
How long can You store them and in what. Need they be kept in the fridge and how long
Once naturally dry, store them in a dry air-tight container. They stay good for upto a week in cool climate. Since it has fresh coconut, store them in the refrigerator for a longer shelf-life.
@@MJsGrubHub Thanks a million. God bless You and Your Career
Can we use jaggery instead of sugar
We have never tried with jaggery so will not be able to help you here. You could give it a try.