Now since Christmas is coming up, I thought of preparing this lovely sweet called, Channa doce or doss . This is a Goan Christmas Delicacy, prepared in almost all the Christian houses. Very simple to prepare, only you require little bit patience for it because it takes some time to cook and dry. More dry it becomes, you get more harder doce which lasts longer.

I have made little softer doce because of lack of patience. But the taste was unbelievably good.

So here comes this easy and tasty recipe for Doce.

Yields: Around 30 Pieces

Soak Time: 4-5 Hours

Preparation Time: 10 Mins

Cooking Time: 35 Mins

Total Time: 5 Hrs 45 Mins

Ingredients:

• 1 Cup Chana Daal/Split Bengal Gram
• 1 1/2  Cup grated coconut or Dry Desiccated Coconut
• 1 Cup White Granulated Sugar
• 1 Teaspoon Cardamom powder
• 2 Tablespoons Ghee  + some extra for greasing the plate
• Pinch of Salt

Method:

Soak dal for 4-5 hours  and pressure Cook it for upto 1 whistle the next day.  Grind it with Coconut without any water . It should be thick.

Heat 2 tablespoons of ghee in a non stick skillet and add this ground paste into it.

Keep the heat on medium ,add sugar and mix. Mix until it is well blended.

Stir continuously, and slowly you will notice it starting getting thicker and leaving the bottom of the skillet.At this point, add salt , mix and continue cooking.It will start getting dry as you continue cooking.

Once it dries up completely, add cardamom powder mix and keep cooking. until it forms like a dough as  shown in 2nd picture above, , mix well and remove from heat. It took me exactly 35 minutes for this.Remove from heat and pour it in the greased plates.

Flatten with spoon or your palm and keep it for cooling.Make some design using fork.After about 5 minutes, cut it into diamond shapes.  Don’t yet remove the pieces. Wait till it hardens up and then remove out the pieces. Enjoy your sweet and soft Doce.

Note: It becomes hard in 24 hours. It you want it to get more harder, cook it little more so that the mixture becomes extremely dry before removing on greased plate. Mine were little bit softer , because I was in a hurry. You can cook it till you see the mixture with almost no moisture in it, so that the fudge becomes little bit harder after cooling down.

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