Goan Chonya Doce

Lentil and coconut dessert popular during Christmas


  • 200 grams Chana Dal / split Bengal Gram, soaked for 3 hours
  • 400 grams Sugar
  • 1 1/2 fresh Coconut (scraped)
  • Salt – to taste
  • 6 Green Cardamom (peeled & freshly powdered)
  • 1 tablespoon Ghee


  1. Pressure cook dal until soft. Grind dal to thick paste.
  2. Grind coconut with little water to smooth paste.
  3. Mix coconut paste, sugar, salt and chana dal paste. Cook on medium heat. Stir continuously till mixture thickens and leaves sides.
  4. Sprinkle cardamom powder and stir to mix well. The mixture will turn into dough ball. Add ghee.
  5. Knead the dough and roll into 1 cm thick flats. Cut into desired shapes. Allow to cool and set.
  6. Store Goan Chonya Doce in airtight container.

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