The spirit of Christmas is one that resonates across borders, with customs passed down through generations, each having its own charm. One such custom, deeply ingrained in the Luso community of Kochi, is that of the consoada. Originally brought to India by the Portuguese, this tradition was adapted locally, and is synonymous with Christmas celebrations for the Lusos, a Portuguese-Indian community.
Commonly shared between families and neighbours, the consoada reflects the sense of love and generosity that define the Christmas spirit. It is typically filled with sweets like cakes and cookies but savoury puffs and fried goods are also often added.
Unique to the Luso community, the Matroni is a rich, nutty sweet with subtle floral notes of rose. For Tsarina Vacha, this recipe is a tribute to the Luso community’s culinary legacy, and regrettably, is not widely available anymore. Both the consoada and the Matroni are reminders of a cultural heritage, a testament to the ability of tradition to bring generations together.
| Cashewnuts (unroasted) | 500 grams |
|---|---|
| Water | 750 ml |
| Sugar | 600 grams |
| Rose water | 1 teaspoon | 5 ml |
| Pink food colouring | a few drops |
| Refined flour | 1 tablespoon |
What You Will Need
Mixing bowls, saucepans, thermometer, two silicone mats, baking/parchment paper, rolling pin
Instructions
Soak the cashewnuts in a clean bowl for 2-3 hours with enough water so they are fully submerged.
Then drain off the water and place the soaked cashewnuts in a clean saucepan. Add in enough water to just cover them and boil for about 15 minutes, until soft. Ensure that they are not mushy.
Drain off the water and allow the cashewnuts to cool. Then chop them finely into small pieces.
In another clean saucepan, heat 750 ml of water on a medium-to-high flame. Once it begins to boil, add in sugar and the chopped cashewnuts.
Once the mixture starts to thicken, it will slowly start to release from the edges of the saucepan (at around 230°C).
At this stage, add the rose water and a few drops of food colouring. Stir well until the mixture has a uniform pink colour; adjust the colour according to your preference. Then add the refined flour and continue mixing, ensuring that the flour does not form lumps and mixes evenly.
Pour the Matroni mixture onto an oiled slab of marble or on a silicone mat. Then place a piece of oiled parchment/baking paper or another silicone mat on top, flattening the entire mixture with a rolling pin until it reaches a thickness of about 5mm.
Allow the mixture to cool slightly. Once it begins to set but is still warm to the touch, cut into diamonds with an oiled knife. Alternatively, break into shards.
Place the Matroni into a tray or bowl to serve.
Tsarina Vacha (@tsadough) is a fifth generation baker from the Rozario family, which owned and operated Rozario Bakery in Kochi from 1852. She also reached top 40 in season eight of MasterChef India.
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