Tropical Delights: Must-Try Goan Sweets You Can Make at Home

Goa isn’t just about sandy beaches, spicy vindaloo, and vibrant nightlife. Goa’s rich culinary heritage, a blend of Portuguese and Konkani flavors, gives its sweets a unique twist. Goan flavors give a charm to Indian sweets in their own unique ways. Here are a few recipes to make simple sweets at home. Step into the sunny shores of Goa without leaving your kitchen!

1. Bebinca: The Queen of Goan Desserts

If there’s one dessert that defines Goa, it’s Bebinca. This multi-layered cake, with its delicate caramel flavor, can match the delicacies of Praline Cake any day.

Ingredients:

• 250 gm All-purpose flour
• 300 gm Sugar
• 12 Egg yolks
• 200 gm Ghee (clarified butter)
• 5 gm Nutmeg powder

Method:

1. Preheat your oven to 180°C.
2. In a bowl, whisk the egg yolks until they’re frothy.
3. Gradually add sugar, mixing until it dissolves completely.
4. Sift the flour into the mixture, ensuring there are no lumps.
5. Stir in the coconut milk and nutmeg powder until you get a smooth batter.
6. Grease a baking dish with ghee pour a thin layer of batter and bake until the top is golden brown.
7. Add another layer of batter. Repeat until all the batter is used.
8. Allow it to cool before slicing into the layers of heaven.
   

2. Dodol: The Goan Fudge

Dodol is a rich, sticky, and slightly chewy sweet that’s made with coconut milk, jaggery, and rice flour. The best part is that you can make these simple sweets with few ingredients.

Ingredients:

• 1 lt Coconut milk
• 500 gm Jaggery
• 100 gm Rice flour
• 50 gm Cashew nuts (chopped)
• 30 ml Ghee
• 5 gm Cardamom powder

Method:

1. In a large pan, dissolve the jaggery in coconut milk over low heat.
2. Gradually add rice flour, stirring continuously to avoid lumps.
3. Cook the mixture over low heat, stirring until it thickens and starts leaving the sides of the pan.
4. Add ghee, cardamom powder, and chopped cashews, mixing well.
5. Pour the mixture into a greased tray and let it set for a few hours before cutting into squares.
   

3. Patoleo: The Sweet Leaf Parcel

Patoleo, also known as Patoli, is a steamed sweet made from rice, coconut, and jaggery, wrapped in turmeric leaves. The leaves give the sweet a unique aroma that’s simply irresistible and can be considered as one of the best sweet desserts.

Ingredients:

• 200 gm Rice flour
• 100 gm Freshly grated coconut
• 150 gm Jaggery (grated)
• 10-12 Turmeric leaves
• A pinch of Salt
• Water as needed

Method:

1. In a bowl, mix the rice flour with a pinch of salt and enough water to make a thick dough.
2. In another bowl, combine the grated coconut and jaggery.
3. Take a turmeric leaf and spread a thin layer of the rice flour dough over it.
4. Place a spoonful of the coconut-jaggery mixture in the center.
5. Fold the leaf and seal the edges by pressing down on the dough.
6. Steam the parcels for 15-20 minutes, until cooked through.
7. Let them cool slightly before unwrapping the fragrant leaf to reveal your delicious Patoleo.

4. Perad: The Goan Guava Cheese

Perad, or Guava Cheese, is a labor of love but totally worth the effort. This is a kind of dessert you haven’t tasted before, making it quite different from a Cadbury chocolate cake or a Chocolate Pudding.

Ingredients:

• 1 kg Ripe guavas
• 500 gm Sugar
• 15 ml Lime juice
• 30 ml Ghee

Method:

1. Boil the guavas until soft. Let them cool before mashing them through a sieve to remove the seeds.
2. In a heavy-bottomed pan, combine the guava pulp with sugar and lime juice.
3. Cook over low heat, stirring constantly to prevent sticking.
4. When the mixture thickens and starts leaving the sides of the pan, add ghee.
5. Pour the mixture into a greased tray and let it set. Once cool, cut into squares and enjoy.

5. Kokad: The Goan Coconut Delicacy

Kokad is a simple yet delightful coconut sweet that’s often made during festive occasions. It has a melt-in-the-mouth texture with a hint of cardamom.

Ingredients:

• 250 gm Freshly grated coconut
• 200 gm Sugar
• 50 gm Semolina (rava)
• 30 ml Ghee
• 5 gm Cardamom powder
• 50 gm Cashew nuts (chopped)

Method:

1. In a pan, dry roast the semolina until golden brown. Set aside.
2. In another pan, melt the ghee and add the grated coconut and sugar.
3. Cook over low heat until the sugar dissolves and the mixture thickens.
4. Add the roasted semolina, cardamom powder, and chopped cashews. Mix well.
5. Continue to cook until the mixture leaves the sides of the pan.
6. Pour into a greased tray, flatten with a spatula, and let it set.
7. Once cool, cut into squares or diamonds.