Doce (split chickpea Barfi)

February 10, 2021

Doce (split chickpea Barfi)

Doce is a sweet prepared during Christmas and for weddings.

Ingredients :

Chana dal : 1 cup

Water : around 1 & 1/2cup

Kaffir lime leaf : 1

Sugar : 2 cups

Grated coconut : 2 cups

Salt : 1/2 tsp

Ghee : 1 tblsp

Cardamom powder : 1 tsp

Procedure:

Wash and soak the dal for 2 - 3 hours, then add salt and start cooking; after it reaches a boil skim off the scum (the froth) which will be bubbling up at the surface. Then add the lime leaves and cook further till it becomes soft and mushy. (I add the leaves to suppress the dal odour. You can also use normal lime leaves or lemon grass)

Strain the water out, then add sugar and grated coconut while it is hot. By doing this the sugar will melt and it will be easy to grind without using any water. (If you like the coconut slightly course, add only sugar to the dal, grind them fine then add grated coconut and run the mixer for a short while.)

Then grind the mixture and make a thick and fine paste and cook on a medium to high flame, using a large wooden flat spatula and keep rubbing the bottom and scrape the sides continuously.

As the mixture gets thicker you will need another person to do this for holding the pan firmly and make the process easier (on low heat). Finally when everything comes together as one mass and you can't stir it any further, add ghee and cardamom powder and mix well.

Transfer it into a greased plate or on to the kitchen counter top and flatten it using a steel plate or jackfruit leaves. Put some ghee on top and rub all over to achieve a smooth surface. Design it criss- cross using a fork, cut into pieces and allow them to cool down. After an hour detach the pieces from the plate or counter top and keep them upside down so that the lower surface is exposed to air and acquires the crust.