Goan Conya Doce is a sweet fudge made with chana dal, coconut, and sugar with some ghee and cardamom. It is a traditional sweet made during Christmas, weddings, and special occasions.
Table of contents
Goan Chonya Doce Recipe | Chana Dal Fudge | Doce De Grão
Here is our recipe for the famous chana dal doce which is made in Goa during Christmas, weddings, and special occasions. It is a traditional sweet made from split Bengal grams, grated coconut along with clarified butter and cardamom.
This chana dal sweet just melts in the mouth and is like fudge, soft and delicate and amazingly delicious. Do try our recipe of chana dal doce and let us know how it turned out for you in the comment section below this recipe.
Why Make Chonya Doce
☑ Easiest sweet dish ever
☑ Needs only three ingredients mainly
☑ Tatses absolutely delectable, melt in mouth kind fudge
☑ Unique taste of chana dal and coconut
☑ Stays fresh for long time
☑ Hidden traditional recipe from Goa
Ingredients Needed for Goan Chonya Doce
- Chana dal/Split Bengal gram: Chana dal or split Bengal gram is used to make chonya doce. Sometimes people also use split yellow peas instead.
- Desiccated coconut/Fresh whole coconut: Either use fresh whole coconut or dedicated coconut. As we will be making coconut paste so you can use whatever option available to you.
- Sugar: Plain granulated white sugar.
- Ghee: Ghee or butter to add some richness to the fudge. If you want to make it vegan, you can skip adding ghee or use some odorless oil instead.
- Cardamom: For some amazing flavors.
How to make Goan Chonya Doce
Step 1. Prepare dal– Wash and soak chana dal in enough water for few hours. Cook the dal in a pressure cooker for 3 whistles or until soft. Use a little water to cook.
Grind chana dal to make a fine paste. Use the extra water left after boiling the dal, if required.
Step 2. Prepare coconut paste– Grind coconut with 1 1/4 cup of water to make a paste in a food processor.
Step 3. Cook chonya doce-In a heavy bottom, pan or wok add ghee, dal paste, coconut paste, and sugar. Mix well. Cook on low medium heat, first sugar will melt and the mixture will be very loose.
Keep cooking and stirring in between till mixture thickens and starts to leave sides of the pan.
Cook until a thick dough-like consistency is achieved. It took 50 minutes for my mixture to reach that stage.
Step 4. Set the fudge-Transfer this mixture to a greased board or kitchen counter, flatten with a rolling pin and cut into desired shapes. Store in air-tight containers.
Serving Suggestions and Storage
Serve chonya doce as it is or with a cup of coffee or tea. You can store this fudge in air-tight containers in the refrigerator for a week. This can also stay at room temperature for 2 days.
I haven’t tried freezing the fudge but it might be ok to freeze it. Thaw a night before and slightly warm up in MW before eating again.
Pro Tips
- Make sure to soak the chana dal for at least 4 hours, preferably overnight or 8 hours.
- Do not add too much water to the dal while grinding.
- Try to use as little water as you can to make the coconut paste.
- The more water you will use for grinding, the more time it is going to take to cook the fudge.
- Keep the heat on a low medium throughout the cooking.
- This dish requires continuous stirring, make sure to do that or else dal will stick at the bottom of the pan.
- Once it starts thickening, it might splash so make sure to be careful.
- Make your favorite design with a fork or leave it plain if desired.
- It takes 8-10 hours to set the fudge properly. Cut it once the fudge is set properly.
Like Goan Chonya Doce, try these recipes….
- Goan Pumpkin Vindaloo
- Mango Almond Barfi
- Chocolate Pudding With Fudge Sauce
- Besan Ki Barfi
- Chocolate Fudge
Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Besan Pista Barfi and Khajur barfi and the best ones’s Thandai Barfi.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Goan Chonya Doce
Equipment
- Heavy Bottom Pan
- Blender
Ingredients
- 1 cup + 2 tablespoon/ 450 gm chana dal/split bengal gram
- 2 cups sugar or as per taste
- 200 gm/ 2 cups desiccated coconut or one whole fresh coconut
- 1 green cardamom /1/2 teaspoon cardamom powder
- 1 tablespoon ghee/clarified butter
Instructions
- Wash and soak chana dal in enough water for few hours. Pressure cook adding just enough water until soft.
- Grind chana dal to make a fine paste. Use the extra water left after boiling the dal, if required.
- Grind coconut with 1 1/4 cup of water to make a paste in a food processor
- In a heavy bottom, pan or wok add ghee, dal paste, coconut paste, and sugar. Mix well.
- Cook on low medium heat, first sugar will melt and the mixture will be very loose.
- Keep cooking and stirring in between till mixture thickens and started to leave sides of the pan.
- Cook until a thick dough-like consistency is achieved. It tookk 50 minutes for my mixture to reach that satge.
- Transfer this mixture to a greased board or kitchen counter, flatten with a rolling pin and cut into desired shapes.
- Store in air-tight containers.
Video
Notes
- Make sure to soak the chana dal for at least 4 hours, preferably overnight or 8 hours.
- Do not add too much water to the dal while grinding.
- Try to use as little water as you can to make the coconut paste.
- The more water you will use for grinding, the more time it is going to take to cook the fudge.
- Keep the heat on a low medium throughout the cooking.
- This dish requires continuous stirring, make sure to do that or else dal will stick at the bottom of the pan.
- Once it starts thickening, it might splash so make sure to be careful.
- Make your favorite design with a fork or leave it plain if desired.
- It takes 8-10 hours to set the fudge properly. Cut it once the fudge is set properly.
Nutrition
This post was originally posted in 2014, since then I have updated the pictures and content for better engagement.
Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Goan Chonya Doce and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
this is new to me.. sounds interesting
Goan Chonya doce looks fabulous,so tempting..
That Goan sweet looks interesting. .very well made.
Seem to have come out so well Sapana..very nicely done..I had this bookmarked as well..couldn't make it..
Lovely sweet!
Even I liked this recipe when Suma posted it for Goan state. Nice recipe and it has very little butter.