For many years, my mother-in-law would make this for us when we travelled to India. It is not too sweet and has a wonderful texture making it my favourite Goan sweet.

This sweet does not keep for long so enjoy it while it is fresh! I know. I saved some and had to throw the box out 😦

Ingredients

1 cup gram dal / lentils

2 cups sugar

1 ½ coconut – grated

2 tbsp ghee / clarified butter

1-2 tsp cardamom powder (to taste)

Making the doce

Soak the lentils overnight & boil until soft. Grind the lentils in a food processor to a smooth paste.

Grind the coconut quite fine.

Smear 2-3 round trays or one big flat pan with oil and leave aside for later.

Mix lentils, coconut, sugar in a pan on medium heat, stirring all the time. Be careful of the splutter – it is very hot!

When the mixture is half cooked (beginning to thicken), add the ghee. Keep stirring. Add ground cardamom and keep stirring until the mixture starts leaving the sides of the pan.

Move the pan off the heat and test the consistency by setting a small amount in a clean plate. If it does not set, continue cooking until the mixture is cooked enough to set. Remove the mixture immediately to the big flat pan or small round trays that were oiled earlier.

Cut into diamond shapes,  while still warm. Enjoy while it is fresh!