After we were married, my husband & I went down to Goa with his parents to spend a few days at their ancestral home. His parents had invited the neighbours over for evening rosary, to pray for us, the newly wedded couple. The first days after we arrived were dedicated to baking & cooking and a trip to the coconut plantations to get fresh coconuts.

Boleneas was on the menu. The dough was prepared the evening before baking. Early next morning, the biscuits were formed and taken to the bakers next door to be baked.

Later, when we visited with our children, they accompanied their grandmother to the baker each morning to buy freshly baked bread for breakfast. Sadly, the last time we were in Goa the bakery had closed down.

I have not tried making these in Norway. I hope to do so and share an updated recipe sometime soon. 🙂

Ingredients

1 kg semolina

1 kg sugar

8 eggs yolks, seperated

6 fresh coconuts – a lot of coconut!

75 gms butter

Prep the evening before baking

Scrape & grind the coconut coarsely.

Cook sugar & coconut on low heat until sugar melts, stirring occasionally.

Cool mixture.

Add egg yolks, semolina and butter. Mix slowly.

Leave to set for 10 hours / overnight.

Next morning

Form biscuits and bake on medium heat until golden.

Boleneas are hard on the outside but soft & shewy with coconut on the inside. Amazing with a cup of tea!