Ingredients:

• 1 cup coconut milk

• 1 cup sugar

• 1 cup all-purpose flour (maida)

• 6 egg yolks

• ½ cup ghee (clarified butter)

• ¼ tsp nutmeg powder (optional)

Instructions:

1. In a bowl, mix coconut milk and sugar until the sugar dissolves.

2. Add egg yolks and whisk well.

3. Add flour and nutmeg powder. Mix into a smooth batter without lumps.

4. Preheat the oven to 180°C (350°F) or heat a thick pan on very low flame.

5. Grease a baking dish with ghee and pour a thin layer of batter.

6. Bake or cook until the layer sets and the top turns light brown.

7. Brush ghee on top and pour another thin layer of batter.

8. Repeat the process layer by layer until all the batter is used.

9. Cook the final layer until golden brown.

10. Cool completely, slice, and serve.

Tips:

• Keep each layer thin for the traditional multi-layered look.

• Be patient; slow cooking gives the best texture.

• Bebinca tastes better after resting for a few hours.

Sure — here are more detailed tips for making Goan Bebinca:

More Cooking Tips:

• Always pour very thin layers of batter; thick layers won’t cook evenly.

• Spread ghee evenly after each layer to keep the texture soft.

Batter Tips:

• Strain the batter once to remove lumps.

• The batter should be smooth and slightly thin, like pancake batter.

• Stir the batter lightly before pouring each new layer.

Texture Tips:

• Cook each layer completely before adding the next.

• Slow cooking prevents burning and gives a caramelized flavor.

• Let Bebinca cool fully before cutting to keep layers neat.

Flavor Tips:

• Add a pinch of cardamom or nutmeg for extra aroma.

• Use fresh thick coconut milk for the best taste.

Storage Tips:

• Store in an airtight container in the fridge.

• It stays good for 4–5 days and tastes better the next day.