Goan Sweets
Goa’s cuisine is much raved about. Its fish curry rice, delicious cafreal and hot rechaido can entice any palette. If the main course has caught your taste buds, the desserts are bound to put a smile on your face. Indulge your sweet tooth with that slice of bebinca or sink your teeth into that tasty caramel pudding.
Alle Belle
These soft Goan pancakes melt into your mouth. The crepe- like outer layer is filled with a mixture of coconut and jaggery.
Alle Belle
These soft Goan pancakes melt into your mouth. The crepe- like outer layer is filled with a mixture of coconut and jaggery.
Bebinca
The queen of desserts is a sweet temptation. Sought after by locals and visitors alike, you can sink your teeth through its many meticulously baked layers. Egg yolk, coconut milk, flour, sugar, grated nutmeg, pure ghee and almonds all join in to create the delicious bebinca. These days you get an eggless option as well.
Bol
This is a round coconut jaggery cake using wheat and toddy and is made for special occasions like weddings . Its hard crust and soft insides makes it especially delicious.
Bol
This is a round coconut jaggery cake using wheat and toddy and is made for special occasions like weddings . Its hard crust and soft insides makes it especially delicious.
Caramel Pudding
A traditional classic dessert with a soft caramel on top. Made with milk and eggs, this light custard is creamy, smooth and scrumptious. Caramel custard can be prepared in any shaped mould to give it an elegant look. The taste of this dessert solely depends on the caramel. A darker caramel with slight bitterness is preferred to offset the sweetness of the custard rather than a pale caramel which is too sweet. Caramel custard can be steamed or baked in a water bath, also known as the bain-marie. Served chilled, this classic dessert is so soft that it melts in your mouth.
Doce de Grao
This is made for most festive occasions and locally called chonnem doce. It’s commonly found at local stores. Usually shaped in diamond form cubes, you can enjoy the sweetness of the ghee, with sugar and the richness of coconut and cardamom powder.
Doce de Grao
This is made for most festive occasions and locally called chonnem doce. It’s commonly found at local stores. Usually shaped in diamond form cubes, you can enjoy the sweetness of the ghee, with sugar and the richness of coconut and cardamom powder.
Dodol
This black halwa is a favourite at Christmas. The distinct dark brown hue is achieved by a good mix of rice flour, coconut juice and black palm jaggery. This is boiled till the consistency thickens.
Khaje
Khaje are finger-sized sticks encrusted with jaggery infused with ginger and a sprinkle of sesame seeds. Available in three different colors; golden covered with jaggery, orange with a layer of sweet colored coat and white frosted with sugar. The finger-sized sticks are prepared with a dough of besan (chickpea flour) and other ingredients that are deep fried. Cooled, tossed in melted jaggery infused with ginger juice and a sprinkle of sesame seeds. When slightly warm, the sticks are carefully separated from one another. A perfect khaje has a soft jaggery coating, flavoured with ginger and a hint of sesame seeds, crunchy with every bite on the inside. Eaten as a snack or dessert, this sweet is nostalgic and enjoyed by all.
Khaje
Khaje are finger-sized sticks encrusted with jaggery infused with ginger and a sprinkle of sesame seeds. Available in three different colors; golden covered with jaggery, orange with a layer of sweet colored coat and white frosted with sugar. The finger-sized sticks are prepared with a dough of besan (chickpea flour) and other ingredients that are deep fried. Cooled, tossed in melted jaggery infused with ginger juice and a sprinkle of sesame seeds. When slightly warm, the sticks are carefully separated from one another. A perfect khaje has a soft jaggery coating, flavoured with ginger and a hint of sesame seeds, crunchy with every bite on the inside. Eaten as a snack or dessert, this sweet is nostalgic and enjoyed by all.
Nacchni-Ragi
Another crop that is part of Goan cuisine is ragi. It is largely consumed by the tribal communities, mainly Kulmi, Gawda, and Dhangar. A popular sweet dish made from this crop is Satve. Other dishes were a nacchni porridge and Nashnya Bhakari, a ragi bread.
Neuri
Also known as Karanji, Nevri is a popular dish prepared in Goa, especially during Diwali and Ganesh Chaturthi. These are sweet dumplings made of maida and further stuffed with coconut, sugar, poppy seeds, cardamom and almonds. You can store these delights and enjoy for a longer period.
Neuri
Also known as Karanji, Nevri is a popular dish prepared in Goa, especially during Diwali and Ganesh Chaturthi. These are sweet dumplings made of maida and further stuffed with coconut, sugar, poppy seeds, cardamom and almonds. You can store these delights and enjoy for a longer period.
Patoleo or Patoli
Patoleo is a unique, soft, aromatic and steamed sweet made by spreading rice paste over turmeric leaf and stuffed with jaggery, cinnamon and freshly grated coconut. This healthy dessert is popularly eaten during monsoons.
Perad
Perad is also known as guava cheese. This dessert has a nice brown hue and is made from guavas and is unimaginably soft. Interestingly, it serves two purposes; it can be eaten for breakfast on toast when it is not fully cooked or as a dessert when fully cooked.
Perad
Perad is also known as guava cheese. This dessert has a nice brown hue and is made from guavas and is unimaginably soft. Interestingly, it serves two purposes; it can be eaten for breakfast on toast when it is not fully cooked or as a dessert when fully cooked.
Sanna
Sannas are Goan steamed rice cakes / bread that is usually relished with a popular dish in Goa known as sorpotel. They can also be eaten plain by making them sweeter using sugar or stuffing them with a jaggery and coconut mixture at the time of steaming. Sannas are traditionally done using coconut toddy which acts as a fermenting agent. For those who don’t have direct access to toddy or due to lack of time, you can make sannas in a faster way by using yeast as it reduces the time of fermentation.
Shirvale
Shirvale is a traditional recipe made in Goa with Rice / Ragi or Nachni(finger millet) flour and served with sweetened coconut milk. It is one tedious recipe. Mainly made for special occasions.
Shirvale
Shirvale is a traditional recipe made in Goa with Rice / Ragi or Nachni(finger millet) flour and served with sweetened coconut milk. It is one tedious recipe. Mainly made for special occasions.
