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19th February 2019

Goan Batica/Batk/Bathk – V.1.


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:     Scrape only the white portion of the coconut and grind the quantity mentioned for 2 to 3 pulses (don’t add water and don’t grind too fine) and keep aside.

Preparation of Batica_Batk_Bathk
Preparation of Batica_Batk_Bathk

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

Preparation of Batica_Batk_Bathk

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

Preparation of Batica_Batk_Bathk
Preparation of Batica_Batk_Bathk

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

Preparation of Batica_Batk_Bathk

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.

Preparation of Batica_Batk_Bathk

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

Preparation of Batica_Batk_Bathk
Preparation of Batica_Batk_Bathk
Preparation of Batica_Batk_Bathk
Preparation of Batica_Batk_Bathk

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

Step 6:     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.

Preparation of Batica_Batk_Bathk

Step 7:     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.

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