Bala Baiana recipe | Glutenfreewhisk

 This Brazilian dessert is similar to the coconut ladoo recipe I shared a few years back, but it has that crunchy sugar coating on the top that creates an amazing sound while breaking it once it sets. A new viral trend on the socials and I have to try this but in my version. The small changes that I am doing are I hate the raw taste of condensed milk, so I like to cook it a little. For every dessert where condensed milk is use raw, I prefer cooking it a little to kill that milky smell and taste. Also, I have roasted my desiccated coconut until light brown so that it releases it oil and taste even better. I have added a pinch of green cardamom powder to give this Brazilian dessert a desi Indian twist. And finally, I am using brown sugar rather than plain white sugar. These changes are small, but it gives the recipe a version of myself so that I can call it mine. I have not changed the ingredients of the authentic Brazilian bonbon (candy) but have replaced them with desi touch.

If you want to check the two flavors of coconut ladoo recipe that I shared earlier, then you can check that. They are in two flavors. One is plain coconut ladoo with green cardamon flavor and the other is chocolate coconut ladoo with nuts and seeds. I make these coconut ladoo during festivals like Diwali and Guru Nanak's Birthday as they are easy to make and I personally love coconut a lot so something that I love for festivals seems right pick. Once I made and tasted these bala baiana, they reminded me of my coconut ladoo recipe, so I decided to make it my way and share the recipe with you as well. Adding an Indian mithai touch with green cardamom powder makes then even better.

A popping candy that is super soft on the inside and has a sweet glossy crunch on the outside. The ingredients of Brazilian Bala Baiana are simple and available everywhere and the process of making this candy is also simple. If you haven't participated in this sweet delightful social media trend, then it is time to try it once. I personally do not follow or try every social media trend but there are some recipes that catches my attention and I like to give them a try and this bala baiana recipe is one such recipe. I am also trying a few more social media trending recipes with rice paper like rice paper bagel and rice paper mochi, rice paper paratha and will be sharing the recipes with you soon. Another recipe that is making round on Instagram is honey chili oil egg with cheese and I have tried it two times already and the recipe of the same is coming up sooner than the rice paper recipes.

If you love coconut like me and want more healthy recipes with desiccated coconut that is easy to fix, then try my recipe for no bake chocolate coconut balls. These are with pinenuts and I have made them with two amazing and very different fillings. These savory oat carrot cookies are another great way to use desiccated coconut with a healthy recipe for cookies. Do try these amazing recipes and follow me on Instagram and YouTube for good, healthy and gluten-free recipes.

Nestasia ribbed glass set of 6 bowls, use these elegant and useful bowl if you are a dessert lover. They are perfect for small serve desserts and serve these small bala baiana in these with the pretty floral garnish like I have done. I am using fresh blue pea flower and a tulsi spring which is optional.

INGREDIENTS - 

Half cup desiccated coconut

80-100 ml condensed milk

1 tbsp ghee

1 tsp green cardamom powder

A pinch of salt

For the sugar syrup coating 

1 tsp ghee

Half a cup brown sugar

8-10 tbsp water

For garnish

Blue pea flower

Tulsi spring

METHOD - 

1. In a pan take ghee and roast the desiccated coconut until lightly toasted and brown. Set aside.

2. In the same pan take the condensed milk and let it cook a little. Add a pinch of salt to it. Let the condensed milk bubble a little and, in a minute, or two it will start to change its color a little and will start to come together as a mass. Turn of the heat, add green cardamon powder and add the roasted desiccated coconut in to and mix.

3. Let it all combine well. Make sure it is still soft. Don't overcook the condensed milk as if the sugar in it is overcooked it might become hard and difficult to handle. Once combined set aside and let it cool.

4. Once cool prepare small round balls rolling small scoops of mixture between your palms.

5. Now prepare the sugar syrup to dunk these coconut balls in. In a pan take the ghee, add brown sugar and water to it and let is bubble. Prepare 2 taar ki chashni like consistency for this sugar syrup to coat the coconut balls.

6. Dunk in the coconut balls once the syrup is ready and transfer them on a butter paper for them to take the shape and become crystal solid.

7. Garnish with blue pea flower and tulsi leaves. Enjoy these tiny coconut balls popping them with a nice crust on the outside and soft gooey sweetness on the inside and indulge.

Note - The green cardamom powder is completely optional. I am giving the authentic Bala Baiana Brazilian recipe an Indian twist with a little addition in the ingredients. Also, instead of ghee you can use butter as well.

Check the full recipe on YouTube (Gluten_free_whisk) - Bala Baiana recipe.

Bala Baiana recipe | Glutenfreewhisk 

Brazilian Bala Baiana recipe | Glutenfreewhisk