Newari-style Cavacas de Margaride

Ingredients

In this Newari adaptation of Cavacas de Margaride, we incorporate traditional Newari spices and ingredients to infuse the pastries with a unique flavor profile. The original Portuguese recipe is modified by replacing some of the traditional ingredients with Newari staples, such as rice flour and jaggery. The addition of aromatic spices like cinnamon, cardamom, and cloves further enhances the taste, giving it a distinct Newari twist. We alse have the original recipe for Cavacas de Margaride, so you can check it out.

• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1/2 cup (100g) jaggery, grated 1/2 cup (100g) jaggery, grated
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• 1/4 cup (30g) crushed pistachios, for garnish 1/4 cup (30g) crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 24g, 12g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, jaggery, water, milk, cinnamon, cardamom, cloves, and baking powder. Mix well until a smooth batter is formed.
2. 2.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
3. 3.
   Using a spoon or a piping bag, drop small portions of the batter onto the prepared baking sheet, forming small round shapes.
4. 4.
   Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and cooked through.
5. 5.
   While the pastries are baking, prepare the syrup by heating the remaining jaggery and water in a small saucepan over low heat. Stir until the jaggery is completely dissolved and the syrup thickens slightly.
6. 6.
   Once the pastries are baked, remove them from the oven and let them cool for a few minutes. Drizzle the jaggery syrup over the pastries and sprinkle with crushed pistachios.
7. 7.
   Allow the pastries to cool completely before serving.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smoother texture in the pastries.
• Jaggery — If jaggery is not available, you can substitute it with brown sugar or palm sugar.
• Crushed pistachios — For added flavor, lightly toast the pistachios before crushing them.

Tips & Tricks

• To achieve a fluffy texture, make sure the batter is well-mixed and free of lumps.
• Adjust the sweetness of the jaggery syrup according to your preference by adding more or less jaggery.
• Experiment with different spices such as nutmeg or ginger for additional flavor variations.
• Serve the Cavacas de Margaride warm or at room temperature for the best taste and texture.
• Store any leftovers in an airtight container to maintain their freshness.

Serving advice

Serve the Newari-style Cavacas de Margaride as a delightful dessert or snack. They pair well with a cup of hot tea or coffee.

Presentation advice

Arrange the Cavacas de Margaride on a serving platter and drizzle the jaggery syrup generously over them. Sprinkle the crushed pistachios on top for an attractive garnish.