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:
- Preheat your oven to 180°C.
- In a bowl, whisk the egg yolks until they’re frothy.
- Gradually add sugar, mixing until it dissolves completely.
- Sift the flour into the mixture, ensuring there are no lumps.
- Stir in the coconut milk and nutmeg powder until you get a smooth batter.
- Grease a baking dish with ghee pour a thin layer of batter and bake until the top is golden brown.
- Add another layer of batter. Repeat until all the batter is used.
- 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:
- In a large pan, dissolve the jaggery in coconut milk over low heat.
- Gradually add rice flour, stirring continuously to avoid lumps.
- Cook the mixture over low heat, stirring until it thickens and starts leaving the sides of the pan.
- Add ghee, cardamom powder, and chopped cashews, mixing well.
- 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:
- In a bowl, mix the rice flour with a pinch of salt and enough water to make a thick dough.
- In another bowl, combine the grated coconut and jaggery.
- Take a turmeric leaf and spread a thin layer of the rice flour dough over it.
- Place a spoonful of the coconut-jaggery mixture in the center.
- Fold the leaf and seal the edges by pressing down on the dough.
- Steam the parcels for 15-20 minutes, until cooked through.
- 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:
- Boil the guavas until soft. Let them cool before mashing them through a sieve to remove the seeds.
- In a heavy-bottomed pan, combine the guava pulp with sugar and lime juice.
- Cook over low heat, stirring constantly to prevent sticking.
- When the mixture thickens and starts leaving the sides of the pan, add ghee.
- 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:
- In a pan, dry roast the semolina until golden brown. Set aside.
- In another pan, melt the ghee and add the grated coconut and sugar.
- Cook over low heat until the sugar dissolves and the mixture thickens.
- Add the roasted semolina, cardamom powder, and chopped cashews. Mix well.
- Continue to cook until the mixture leaves the sides of the pan.
- Pour into a greased tray, flatten with a spatula, and let it set.
- Once cool, cut into squares or diamonds.