When one thinks of Goan cuisine, images of spicy fish curries, tangy sorpotel, and rich bebinca often come to mind. Goa, with its lush tropical setting and rich cultural tapestry, offers a culinary experience like no other — a vibrant blend of Indian spices and Portuguese finesse. Amid this flavorful landscape lies a lesser-known but equally delightful gem: Goan Batica.
A traditional Goan cake made with semolina (rava), grated coconut, and cashew nuts, Batica is a soft, dense, and fragrant dessert. Often enjoyed with a hot cup of chai, it’s a simple pleasure that captures the heart of Goa in every bite.
The Story Behind Batica
Much like other Goan sweets, Batica reflects the legacy of Portuguese colonial influence married to local ingredients and techniques. While bebinca, the more famous cousin, is a layered custard cake requiring time and patience, Batica is easier to make, yet deeply satisfying. Traditionally made for special occasions or family gatherings, this cake has a homely charm and rustic texture that feels like a warm hug from Goa itself.
What Makes Batica Special?
- Semolina (Rava): Gives the cake its characteristic grainy and hearty texture.
- Fresh Coconut: Adds moisture and tropical flavor.
- Cashew Nuts: Provide a buttery crunch in every bite.
- Ghee or Butter: Enhances the richness and aroma.
- Spices: A hint of cardamom or nutmeg brings a cozy warmth.
- Patience: The batter is traditionally left to rest overnight, allowing the flavors to meld and the semolina to absorb moisture, resulting in a soft, moist cake.
Recipe: Goan Batica Made Easy
Here’s a simplified version you can try at home:
Ingredients:
- 1 cup semolina (rava)
- 1 cup grated coconut (fresh or frozen, thawed)
- ¾ cup sugar
- ½ cup butter or ghee (softened)
- ½ cup chopped cashew nuts
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp cardamom powder
- A pinch of salt
- Milk (as needed to adjust consistency)
Instructions:
- Cream the butter and sugar together in a bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the semolina, grated coconut, cardamom powder, baking powder, and vanilla extract.
- Fold in the cashew nuts and a pinch of salt.
- Add milk gradually if the batter feels too thick — it should be thick but pourable.
- Cover the bowl and let the batter rest overnight or for at least 6–8 hours. This step is key to achieving the right texture.
- Preheat your oven to 180°C (350°F).
- Pour the batter into a greased baking tin and bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow it to cool before slicing. Serve warm or at room temperature with a cup of chai or coffee.
A Taste of Goa at Home
Batica may not always appear on restaurant menus, but it holds a special place in Goan households. It’s not just a dessert — it’s a slice of tradition. The ingredients are humble, the preparation forgiving, and the end result? A moist, fragrant cake that’s bound to win hearts.
So next time you find yourself craving something unique with a story, try baking Batica. And as you savor its rich, coconutty goodness, you’ll be transported to the sunny shores and colorful kitchens of Goa — no passport needed.
