Pinagrah
Introduction
Pinagrahis a traditional Goan delicacy made using ukde tandul, jaggery, and coconut. It is a delicately sweet dish that is brown/blackish and has a soft yet slightly grainy texture. Pinagrah is savored during Christmas and popular among the Christian Gawda community.
- Serves: 1 People
- Prep Time: 30min
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
Adjust Servings
For Cooking
- Ponsa pann (Jackfruit leaves)-1
- God (Jaggery)- 2 handful (½ kg)
- Nall (Coconut)- 1
- Ukde tandul (parboil rice)- 1 atiyo
For Dressing
Nutritional Information
Procedure
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Mark As Complete
First take rice and fry it in “koyl”(cut mud pot)
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Fry rice till it becomes red in color and has a subtle smell
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Make flour of rice with a grinding stone
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Melt jaggery in a pot and add coconut and stir properly till both are mixed well
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Add small amounts of flour to the coconut-jaggery mixture
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Mark As Complete
Mold it into a cake-like shapeusing jackfruit leaves and cut it into pieces
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Mark As Complete
Pinagrah is ready to serve and eat
