My first ringside view experience of a real Christmas celebration was in 1970-something in Nairobi, Kenya. Our Landlady, Mrs. Lucy Coutinho, was originally from Goa, and just as my mother used to go into a hyperdrive mode, preparing munchies for Diwali, "Lucy Aunty" would do the same for Christmas. Her Goan dishes were to die for. Biscuits (or "cookies," in American lingo) of many flavors, fruitcake (I confess, I LOVE fruitcake), cheese straws, and "karanji" (a coconut- & sesame-filled deep fried dumpling).
The Indian state of Goa was previously a Portuguese territory and is situated on the shore of the Arabian Sea, south of Mumbai. The cuisine is unique, an amalgam of Portuguese, Western, and South Indian influences: For example, coconuts paired with jaggery (unrefined cane sugar), integrated into European-style dishes.
I first made a coconut and sesame shortbread last Christmas at the request of an old school friend, Deirdre Pereira, and did a borderline "Pygmalion." This year's variation incorporates the Ingredients used for masala tea, cardamom, ginger, black pepper, cinnamon —Panfusine
These shortbread cookies come together quickly and easily—a plus during hectic holiday baking. In terms of flavor, they fight a palatable battle between sweet and savory, with the sesame, black pepper, cardamom, and coconut at the front lines. Fortunately, there is a peaceful resolution, as the flavors balance each other perfectly. The shortbread is quite spicy, and together with the nuttiness of the sesame and coconut, it makes a sophisticated addition to any dessert table and is perfect for afternoon tea.
—duclosbe1
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