🎄 Goan Sisters-in-Law Made Traditional Bebinca! | Christmas Special |Goan Dessert ❤️#familyvlog#Goan

Welcome back to Goan Roots London Life! 🇮🇳🇬🇧🌴 Christmas is coming, and what better way to celebrate than with Goa's famous traditional dessert — BEBINCA! 😍 In today's special video, three Goan sisters-in-law come together in London to make delicious, homemade Goan Bebinca, filled with love, laughter, family traditions and beautiful layers of sweetness! ❤️ 🍮 What is Goan Bebinca? Bebinca is a traditional Goan layered dessert, especially popular during Christmas, weddings and family celebrations. Made with ingredients such as coconut milk, egg yolks, sugar, flour and ghee, this rich dessert is famous for its beautiful caramelised layers and irresistible flavour. 🎄 In this video: ✨ Three Goan sisters-in-law cooking together ✨ Traditional homemade Goan Bebinca ✨ Beautiful golden-brown dessert layers ✨ Christmas cooking and family memories ✨ Keeping our Goan traditions alive in London From Goa to London, our roots and traditions will always remain close to our hearts! 🌴❤️ Whether you're in Goa, Mumbai, London, Canada, Australia, the USA or anywhere around the world, we hope this video brings back beautiful Christmas memories. ❤️ Support our channel! 👍 LIKE if you love Goan Bebinca 💬 COMMENT: How many layers do you make in your Bebinca? 🔔 SUBSCRIBE to Goan Roots London Life 📲 SHARE this video with your family and Goan friends! 🎅 Wishing everyone a wonderful Christmas season filled with happiness, family and delicious homemade food! Thank you for watching! ❤️ 🥥 Ingredients 1. Sugar – 400 g 2. Plain Flour (Maida) – 200 g 3. Ghee – 100 g 4. Egg Yolks – 12 (only the yolks, not the whites) 5. Coconut Milk – 800 ml 6. Nutmeg Powder (Jaiphal) – 1 tsp 🍯 For Caramel 1. Sugar – 4 tbsp 2. Water – 2 tbsp 🔥 Baking Temperature Electric Oven: 180°C Gas Oven: Gas Mark 4 ❤️ Goan Bebinca is a rich, traditional layered dessert, especially popular during Christmas celebrations in Goa. 🌴 Goan Roots London Life | Homemade Christmas Special 🎅 🎄 Authentic Goan Bebinca Recipe – Step-by-Step Preparation Preparation time: 20–30 minutes Baking time: Approximately 1½–2½ hours, depending on the number of layers and oven Servings: 10–12 Step 1 – Prepare the coconut milk mixture Take 800 ml coconut milk in a large mixing bowl. Add 400 g sugar and stir until the sugar dissolves. Step 2 – Add the egg yolks Separate 12 egg yolks from the whites. Beat the yolks lightly, then gradually add them to the coconut milk mixture. Mix until smooth. Step 3 – Add plain flour Sift 200 g plain flour and add it little by little, whisking continuously to prevent lumps. Add 1 tsp nutmeg powder and mix well. Strain the batter through a sieve for a smooth texture. Step 4 – Prepare the caramel In a small saucepan, add 4 tbsp sugar and 2 tbsp water. Heat gently without stirring excessively until it turns a deep amber colour. Carefully mix the caramel into a small portion of the batter to create a darker caramel-coloured mixture. Allow the caramel to cool slightly first, and whisk carefully because hot caramel can splatter. You now have a light batter and a darker batter for contrasting layers. Step 5 – Preheat the oven Preheat the electric oven to 180°C or Gas Mark 4. Grease a deep 7–8-inch round baking tin generously with some of the ghee. Step 6 – Bake the first layer Pour a thin layer of batter into the greased tin, approximately 3–5 mm deep. Bake until the layer sets and develops a light golden colour, approximately 8–12 minutes. Step 7 – Build the layers Brush the cooked layer lightly with melted ghee. Pour another thin layer of batter over it. Bake until set and lightly browned. Repeat the process, alternating between light and caramel-coloured batter if desired. For the characteristic browned layers, you may use the oven's top grill briefly after each layer sets. Watch continuously to prevent burning. Step 8 – Continue until the batter is finished Keep adding thin layers, brushing lightly with ghee between them. Traditionally, Bebinca is famous for its multiple beautiful layers. You can make 7, 9, 12 or more layers depending on your batter and tin size. Step 9 – Cool completely Once the final layer is cooked and golden brown, remove the Bebinca from the oven. Let it cool completely in the tin. Then carefully loosen the edges and remove it. Step 10 – Slice and serve Cut into neat slices to reveal the beautiful layers. Your delicious homemade Goan Christmas Bebinca is ready! 🎄❤️ ⭐ Important Tips Keep each layer thin and approximately even. Brush lightly with ghee between layers for richness and easier separation. Do not pour new batter over an unset layer. The oven's top grill can brown the layers faster, but it requires close attention. The exact baking time varies by oven. Make sure the egg-based layers are fully cooked. Allow the dessert to cool before slicing so the layers hold together.