10th April 2024

Goan Batica/Batk/Bathk – V.1.

Goan Batica_Batk_Bathk

The Goan Batk / Batica / Bathk – V.1. is a coconut-semolina cake. It is a popular make for any celebratory or festive occasion in Goan.  V.1. stands for Version 1 – that is – this variation of preparation of the cake. This variation had been shared to me by Aunt Rosita (mom of my friend Viana, from the Madhouse Balcao) some time back and it intrigued me. After a few trial with different types of ingredients and a few tweaks, I now share it, for all you guys to enjoy. The Batica taste yum but has a shelf life of just 3 to 4 days at room temperature (in Mumbai). Please see notes at the end of this page.

Yield: 1.25 kg

Prep. Time: 40 Mins + Soaking

Baking Time: 55 to 60 Mins


[ Standard Measure : 1 cup = 250 ml ]

  • Coconut (only the white, grated) – 1 ½ cup
  • Semolina [Rava] (fine/barik) – 2 cups / 400 gms
  • Sugar (granular) – 1 ½ cup
  • Salted Butter (at room temp.) – 150 gms
  • Eggs – 6 (4 whites & 6 yolks)
  • Nutmeg [Jaiphal] (grated) – ¾ to 1
  • Vanilla Essence – ½ tsp.
  • Baking Powder – ½ tsp.

Step 1:     Grind the quantity of coconut mentioned for 2 to 3 pulses (don’t add water and don’t grind too fine) and keep aside.

Making of Goan Batica/Batk/Bathk - V.1.
Making of Goan Batica/Batk/Bathk - V.1.

Step 2:     In a vessel, heat 200 ml water and add the sugar to it. Switch to low heat and dissolve the sugar (just dissolve the sugar; do not reduce it to make it thick or sticky)

Making of Goan Batica/Batk/Bathk - V.1.

Step 3:     Now add the ground coconut to the sugar syrup and stir for 2 minutes. Then add the rawa and mix well.

Making of Goan Batica/Batk/Bathk - V.1.
Making of Goan Batica/Batk/Bathk - V.1.

Step 4:     Now add the butter and mix. Switch off the heat and take the vessel off the heat Leave it covered to rest for 8 hours or overnight.

Making of Goan Batica/Batk/Bathk - V.1.

Step 5:     When the batter has rested or the next day, break and separate the egg whites and yolks. Whisk 4 egg whites till frothy and then add the 6 egg yolks and whisk further till mixed and creamy.

Making of Goan Batica/Batk/Bathk - V.1.

Step 6:     Add the beaten eggs, nutmeg powder, baking powder and the vanilla essence into the soaked coconut-rava. Mix it lightly with your clean palms.

Making of Goan Batica/Batk/Bathk - V.1.
Making of Goan Batica/Batk/Bathk - V.1.
Making of Goan Batica/Batk/Bathk - V.1.
Making of Goan Batica/Batk/Bathk - V.1.

Step 7:     Set your oven to preheat at 180°C.

Step 8:     Meanwhile grease a baking tray (5 x 11 inch) with butter and dust some APF on it. Pour the batter into it. Tap the pan to remove any air and spread the batter evenly. When the oven has reached the pre-heating temperature, open it and place the baking pan into it.

Making of Goan Batica/Batk/Bathk - V.1.

Step 9:     Close the oven door and bake at 180°C for 55 to 60 minutes.


  • Baking time depends on your type of oven. To be safe, open the open and pierce with a knife 5 minutes before the recommended time to check if it’s done. However, do not open the oven door numerous times as this leads to loss of heat
  • Barik or Fine Rava is not Chiroti Rava.


  1. I have grown up eating it, because everyone made it, so I know to eat it, so if anyone makes it, I am there to eat it. It is delicious.

  2. i am a novice at baking.what is a five into eleven baking tray…
    can u tell me the length breadth and depth of this pan.
    thank u.

  3. Hi, Thanks for this recipe. This is the first time I am planning to bake a batica cake although I have eaten a few. I checked out a few recipes online and this one looks the best. I have a doubt however…. your recipe mentions that the mixture must be removed from heat but does not actually say when it must go on. Sorry if it’s clear and I am missing something. IThanks in advance for your help!

    • The only way is to borrow from how it was done traditionally over firewood. You could use a thick bottom vessel / pressure cooker. Layer the bottom with sand or salt and cover and bake and place the baking tin on it and bake covered. Basically dry heat is needed to bake the Batica. This method required experience / practice though as you have no way of knowing the temperature, etc. like you can in a contemporary oven.

  4. Hi…Thanks for the recipe….Followed the recipe perfectly, however, am finding the baathk a little dry… I made it on the Gas in the cake pot instead of the oven. Cud this be the reason for the dryness??
    As well as wanted to clarify if its fine to keep the cake mixture covered overnight out of the fridge??? since I had done so… was it supposed to be refrigerated…Thank u so much.. 🙂

  5. I would like to try this recipe but have a question after mixing the batter do we leave it outside or in fridge for 8 hours or overnight. Please reply. Thanks.

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