Kazaracho bole
Kazaracho bole is famous in North Goa, it was traditionally distributed after a wedding among family, friends and neighbours, along with doce and some bananas.
Ingredients:
*Wheat course rava : 2 cups
Palm jaggery : 1 cups
Ginger : 1 inch piece
Grated coconut : 1 & 1/2 cup
Coconut toddy : 1 cups
Cardamom powder : 1 tsp
Salt : 3/4 tsp
Procedure :
Grind coconut, ginger and jaggery with the toddy.
Add the rava and salt to the ground coconut and jaggery and let it ferment overnight (10 - 12 hrs)
Next day add cardamom powder and mix it well. Add little more toddy if it looks too dry.
Dust some flour (or use butter paper or banana leaves) on a baking tray and put a laddle full of the prepared batter and shape it round. This will yield 12 - 14 pieces.
Bake at 180 degrees for 30- 40 minutes.
*Wheat course rava:
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