The recipe of the Rawa Cashewnut Coconut Doce is inspired by the Goan Doce (a sweet prepared with chana dal, coconut and sugar). The semolina (rawa) and cashewnut powder replaces the chana dal in this recipe. It is quicker and easier to make and has a rich taste.
Yield: 650 gms
Prep. Time: 10 Mins.
Cooking Time: 25 to 30 Mins.
- Rawa [Semolina] (see note) – ½ cup
- Fresh Coconut (grated) – ½ cup
- Cashewnut Powder – ½ cup
- Sugar – 1 ¼ cup
- Milk – ½ cup
- Liquid Food Colour (green) – a few drops
- Pure Ghee (see note) – ½ cup
Step 1: Put the rawa, coconut, cashewnut powder, ghee, milk and sugar in a heavy bottomed / non-stick pan. Cook on medium low heat whilst stirring continuously till the mixture starts leaving the sides of the pan and enters the soft ball stage (see note below).
Step 2: Add the food colour and cook for another 5 minutes.
Step 3: Pour the mixture into a tray (8 x 8 x ½ inch) and allow to set for 10 to 12 minutes. Later cut into diamond shapes and leave outside to cool completely. Store in an airtight container. (To cut into diamond shape, see the pictures)
- I’ve used ready to use pre-roasted rawa available in branded packaging. It’s better to use as it does not turn sticky.
- Pure ghee is an essential ingredient that gives the sweet its yummy flavour. Hence I have not used any essence. Please do not use vanaspati / dalda / hydrogenated vegetable oil !
- To test if your mixture has entered the soft ball stage, take some water in a bowl and drop a teaspoon full of the mixture into the water. The mixture should firm up and form a ball. It should not disintegrate. This is known as the soft ball stage.
how long can this sweet be kept – and what are the storage requirements? Fridge? in a tin outside? – thanks
Leave outside to dry for a day. Then store in an airtight container in a cool dry place. No refrigeration needed for 15 days or so.
Hi, its good you uploaded this recipe, I have seen my grandma make the same Doce but without rawa and it used to tase yummy. I wanted ur help to know is I can make the same Doce with your recipe but without rawa. Please help.
This is not it. I think you mean the coconut cashew nut toffee. We’ll post soon.
Hi do you have the recipe for the coconut cashew toffee that you can share please
Did you mean this one >> https://www.bigfattummy.com/2017/11/rose-coconut-toffee/
Can dessicated coconut be used instead of fresh coconut?
Yes you could after re-hydrating the coconut. Soak the desiccated coconut in 1/4 cup warm milk to re-hydrate it. But desiccated coconut will give it a slightly different taste.
I don’t get ready roasted rawa. Should I lightly roast it before use? Silly question I know but worried I might over do it
Nowadays its available almost everywhere. Else you can roast on very low heat and for very little time. Basically just heat and cool to get any moisture out. Don’t let it change colour.