The Bol is a dark brown, circular dome-shaped sweet, with solid brown bread like texture, with amazingly different taste. The major taste differentiator in this bol is the use of the dark-colored, pyramid shaped coconut jaggery, which is a specialty in Goa. It bestows a unique bitter-sweet taste to the product, in which it is added. This Bol is a traditional wedding gift distributed by Catholic families among relatives and friends, hence it is famously known as “kazarache bol’ or “madacho bol.”
Ingredients
500 gms – Whole wheat, freshly powdered in a mixer
500 gms – Goan palm jaggery, freshly grated
400 gms – Coconut, freshly grated
8 – Cardamom, use only tiny seeds well crushed to powder
¼ tsp Salt
1 ½ tsp Ginger Juice
1 Cup or 250 ml Coconut toddy/ Madachi Sur
Direction:
Grate the palm jaggery and keep it aside for further use
Into the grated jaggery, add 1 cup of toddy and mix it well till jaggery dissolves in the toddy
Now, strain the mixture through the sieve and remove out all undissolved solids
Dry grind the wheat to fine powder. Keep it aside for further use
Grind the grated coconut, cardamom, ginger juice and toddy-palm jaggery mixture to a smooth paste
Add this mixture to wheat powder and combine everything to form a smooth mass. The consistency of this mixture must be of consistency of semi-solid mass
Cover this mixture and let it rest for 6 – 8 hours, preferably overnight
Now take a soup bowl (semi-circular shape), put a plastic wrapper over it, and transfer the coconut-toddy-jaggary-wheat mixture into it.
Demould the mass on backing plate, and remove the plastic. Likewise, make as many bol as possible.
Bake these bol at 160 °C, if the oven is with fan; For normal oven without fan back it at 180°c
Bake for 35- 40 minutes, or until perfectly baked and checked with a piercing toothpick.
The backed bol may develop slight cracks on the surface which is quite normal for well backed Bol.
Let Bol rest for 3 – 4 hours at room temperature
Enjoy tasty Kazarache Bol.
