BEBINCA

As the Christmas is approaching will make the most popular sweet that we mostly get for Christmas in goa. Goa's Pride and queen of Goan dessert known as bebinca (bebic). according to Fatima da Silva Gracia who authored Cozinha de Goa suggest that bebinca might have been invented by bibiona ,anun at the convento da Santa Monica in Old Goa.
Hew first version was crafted with 7 layers to represent the seven hill of Lisbon and old Goa.
It is mostly prepared for special occasions like Christmas,Easter,feast and goan weddings.it is made in layers with coconut milk, eggs butter ant flour

Ingredients
1cup/200gram maida
2 to3cup/ 600ml coconut milk
1½cup/450gramSugar 
1cup/150gram butter or ghee
10 egg yolks
Pinch of salt 
¼ tsp nutmeg/cardamon
 
This are all ingredients as follows 
 
 
 

 
 
 
 
 
 
 
 
 
 

Method

 extract the milk from the coconut as the process shown below
 
 
 
For the caramel take sugar and 2 teaspoon of water, let the sugar dissolve 

 
 
 
 
 
 
S it starts forming caramel the colour changes to reddish brown

 
 
 
 
Keep aside the caramel to cool down
 
 
 
Now let's make  better for the bebinca
Take sugar and egg yolks and whisk it with hand blender

 
 
 
 
 
 
As it riches the creamy texture add coconut milk and all purpose refined flour (maida)
 
 
 
 
 
Then add pinch of salt and nutmeg powder
You can also add cardamon powder it's optional
 
 
 
 
The batter  is ready
 
 
Separate the batter into you two equal half
In one mix the caramel that we had prepared
Now you will have the two colour batter that will distinguish the layers in bebinca
You can also prepare in oven but here I will make in traditional method using two earthen pots, light the fir, keep one clay pot on fir half filled with sand
Take a tin /vessel and put  little white batter into the tin ,it has to be a thin layer of batter because we have to form a multiple layer of the both batter one by one 
keep the other pot filled with charcoal so that the heat hepls  to cook in  all around direction.
Once the first layer is done ,put melted butter and then put the brown Batter 
Repeat the white and brown layer until the better gets over
It mostly takes half an hour to 1hour .
Once it's done remove on the plate and see your layers 
enjoy
Note
The batter has to be perfect not so thin not so thick, if it's thin the layers will not form properly and if it's thick it might be raw from inside.(1cm)
Each layer cooking timing has to be 5 to 10minutes.
Between layers don't forget to put the butter or ghee.
It's time consuming but when it's done it's worth of.