Coconut Ginger Bread
A rustic and aromatic Parsi specialty, this Coconut Ginger Bread combines the deep, caramel notes of jaggery with the warming spice of dry ginger. The dense, eggless dough is enriched with fresh coconut and butter, creating a satisfyingly chewy texture that sits somewhere between a cake and a soft cookie. Perfectly suited for dipping into hot tea, this historical recipe offers a unique glimpse into traditional Indian baking.
Ingredients
- 1 pound Jaggery (soft) (Approx. 2 cups packed. Use soft, good quality jaggery.)
- 4 1/2 cups Wheat flour (All-purpose) (Originally 'Ratal Va' (approx 1.25 lbs). Can use a mix of whole wheat and all-purpose flour.)
- 1 cup Rice flour (Originally 'Ratal Vyath' (approx 1/4 lb).)
- 1/2 cup Butter (Plus extra for greasing. Originally 'Ratal Va' (approx 1/4 lb).)
- 1/2 cup Powdered sugar (Originally 'Ratal Va' (approx 1/4 lb).)
- 1 cup Grated coconut (Fresh or desiccated. Originally 'Sher Vya' (approx 1/4 lb).)
- 2 tablespoons Dry ginger powder (Sunth) (Originally '2 Tolas'. Adjust to taste for spiciness.)
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Instructions
- 1Preheat your oven to 350°F (175°C). Grease round cake tins or a baking dish generously with butter. Clean the jaggery and crush it into small pieces to ensure it melts evenly.
- 2In a large mixing bowl, combine the wheat flour, rice flour, and dry ginger powder. Mix thoroughly to ensure the ginger is evenly distributed throughout the flour.
- 3In a saucepan or tinned vessel, combine the crushed jaggery, powdered sugar, butter, and grated coconut. Place over low heat (originally 'on embers') and stir gently until the butter is melted and the jaggery has softened into a cohesive liquid mixture. Remove from heat immediately once melted.
- 4Pour the warm melted mixture into the bowl with the dry flour mixture. Knead or mix vigorously until everything is well combined and forms a uniform dough ('ekras'). The texture should be consistent throughout.
- 5Press the dough into the prepared greased tins. Bake in the preheated moderate oven (350°F/175°C) for about 30-40 minutes, or until the bread is firm and golden brown. The original text notes that this cake tastes wonderful with the flavor of the ginger ('sunth').
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