Goan Sweet Buns Authentic Recipe | Jeera buns | Goan Recipes

Just to clarify this is a Goan recipe. The ones that include bananas (although they taste yummy) are not Goan. They are Manglorean.

Almost every sunday my Dad would get these along with patal bhaji or sukhi bhaji first thing after mass from a very local restaurant close to our home. I however would have just the bun with my tea only because I liked it on its own.

This is a crisp bun on the outside with a soft and almost breadlike texture inside.

Once you knead the dough you could rest it to prove for 3-4 hours but I leave mine overnight for best results.
If the dough doesn't form add a little more yoghurt or water to it. It depends on the consistency of the yoghurt. I didn't add any water to mine.
This dough is quite elastic. As you roll out the buns it tries to spring back so the best method is to keep going from the centre to the edges.

**EDIT UPDATE**
Ever since I posted this recipe a lot of people have sent me such beautiful DMs/PMs telling me such eye watering and nostalgic stories of how these buns took them back to those cherished memories. Some even surprised their mums and dads by making the buns for them.
It took to me a long time to perfect the recipe..right ingredients, exact measurements, the time required to ferment...it was a lot of trial and error at first. But when I finally got them right I couldn't stop myself from sharing them with the world. And I'm so glad I did. Because a lot of you shared your beautiful memories with me. Dev Borem Korum ❤️🙏🏽🥰



To make the buns you'll need:

1 1/2 Cups Maida / Plain Flour
1/4 tsp Turmeric Powder
1/4 tsp Bicarb of Soda
1/2 tsp Salt
2 1/2 Tbsps Sugar
1/2 tsp Whole Cumin
1/2 Cup Yogurt / Curd
Oil for deep frying

This recipe makes around 10

These Sweet Buns will bring back sweet memories
❤️


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