Goan Doce Recipe | Doce De Grão | Chana Dal Fudge
Goan Doce | Chana Doce recipe with step-by-step pictures. Chana doce is a traditional Goan sweet often prepared for weddings and other festivities. It is fudgy, soft and absolutely delicious! Learn how to make chana doce with this detailed step-by-step guide!
Servings 50 pieces
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 250 grams chana dal (split Bengal gram)
- 200 grams desiccated coconut, refer notes
- 450 grams granulated sugar, refer notes
- 1/2 tsp green cardamom powder
- 1.5 tbsp ghee, or vegan butter for a vegan version
- 1 tsp salt
Instructions
- Rinse and soak the chana dal in sufficient water for about 3-4 hours. Discard the water. Pressure cook the dal with about 2 cups water and salt until tender. (Or you can also boil the dal with enough water until it is cooked through). Once the pressure settles down, open the lid, discard any excess water if present. Let it come to room temperature. Grind the dal to a smooth paste, without adding any water.
- Next, grind the desiccated coconut fine.
- In a heavy-bottomed, dry pot, add the chana dal paste, ground coconut, and sugar.
- Keep stirring continuously ( or else the bottom might get burnt) for about 15 minutes on medium heat. Now add the ghee and cardamom powder, Reduce the heat to low, continue stirring ( back and forth rather than clockwise or anti-clockwise direction, because the mixture gets pretty tough to mix ) until the mixture leaves the sides of the pan and almost comes together like a soft dough.
- Line a wooden board with parchment paper, grease it with little ghee. Now transfer the prepared dough mixture to the parchment paper. Place another parchment paper over it, and roll it gently to about 1/4 to 1/2 inch thickness. Let it cool. Cut into diagonals or any other shape. (You can skip the parchment paper, and put it directly on the board or any other flat surface, I like using parchment paper for easier cleanup :p You can also spread this dough in a greased thali (stainless steel shallow dish).
Notes
- Traditionally freshly grated coconuts are used, but when making this at home, all the stirring can get quite overwhelming, desiccated coconut makes it easier as most of the moisture is removed, which means lesser stirring time. The taste was as good as the ones made with fresh coconut. You can use either!
- The quantity of sugar is double to that of the chana dal, 450 grams of sugar gives enough sweetness which is okay with us. If you want it sweeter, please feel free to add 500 grams.
- I use a cooktop with electric coils, so the timings may vary a little if you use a gas cooktop. Either way remember to keep the heat on medium.