Pecan Kot Khote
Kot Khote or Khatkhate it is a traditional Goan sweet. When a very dear friend, Tomas, suggested I attempt Kot Khote, I was rather lost with the way he described it. At the back of my mind, I had a chikki. I somehow knew I was way off target. So google to the rescue … not much data on this one but at the ninth hour, I found the link and Tomas confirmed that it is what he had in mind. One thing is the recipe, the other are the ingredients especially with a lockdown. Tomas suggested that I keep it for another day but alas the bug had taken root especially because it involved Goa jaggery and ginger!!! I didn’t have some of the ingredients so I did what I do best, tweak the recipe. Here is my version of the Pecan Kot Khote. Thanks, Tomas for this fantastic suggestion. I am having a hard time at self-control!!!!
· 1 cup Goa jaggery (I used an organic jaggery I had at home from Kerala if you please)
· 1 cup grated fresh coconut
· 3 tsp sugar (regular or powdered)
· 3 tsp fresh grated ginger
· 2 tsps ghee
· 1/2 cup pecans roughly chopped (or any nut of your choice. They do this traditionally with cashews) + a few more for garnishing
· a pinch of salt
· a pinch of cardamom powder (I used 4 drops of vanilla essence)
· silicone mould (optional)
In a plate mix the jaggery, coconut, sugar, ginger, pecans, salt and 1 tsp ghee. Mix this well. Once done put it in a vessel, add 1 tsp ghee and keep on a low flame.
Keep stirring it. The jaggery will melt. Let the mixture cook through. At this point add cardamom powder.
Once the mixture starts leaving the sides of the vessel turn off the flame.
Traditionally you would oil your palm and make small bite size balls and top them with a nut. Honestly, I had no such patience and it was nearing lunch. So I used the silicone mould.
Put a pecan in each cavity and spooned out 1 tsp of the mix into it. Used a metal tsp to even out the top …
Let this rest for five to ten minutes and demould! Enjoy! Say a prayer for my friend, Tomas, for this recipe.