For ideal floral arrangements there's only Wild Blossom |
Visiting Goa? Make an online reservation at the Longuinhos Beach Resort |
Designed and produced by Ernie E. Colaço Copyright © 2001 Longuinhos Inc. All Rights Reserved |
Desserts and Sweets |
Designed and produced by Ernie E. Colaço Copyright © 2001 Longuinhos Inc. All Rights Reserved |
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Visiting Goa? Make an online reservation at the Longuinhos Beach Resort |
For ideal floral arrangements there's only Wild Blossom |
Method 1. Preheat oven to 190°C (375°F, gas mark 5). 2. Sieve the flour. Beat egg yolks. 3. Grate coconut and extract coconut milk. To do this, grind the coconut with about 2 cups warm water. Strain this, squeezing the coconut as much as possible to extract the maximum amount of liquid. Discard the coconut leaving only the coconut milk. 4. Mix the coconut milk, flour, sugar and egg yolks. Stir thoroughly till the sugar has dissolved. Add nutmeg and stir once more. 5. Melt a little ghee in a pan and place it in the oven. When hot, pour in one cup of batter. Shut the oven and bake for 20-30 minutes or till the top is brown. 6. Add another spoonful of ghee followed by another cup of batter or enough batter to cover the entire surface. Bake and repeat the procedure till all the batter is used up in layers. 7. When done, turn the bebinca upside down. Cool before serving. |
Bebinca |
Dodol |
Method 1. Grate coconuts and extract coconut milk. To do this, grind the coconut with warm water. Strain this, squeezing the coconut as much as possible to extract the maximum amount of liquid. Discard the coconut leaving only the coconut milk. 2. Chop the cashew nuts and jaggery. 3. Sieve the rice flour. Add to the coconut milk. Stir well to avoid lumps. 4. Place on a slow fire and stir continuously in a deep pan. 5. After the mixture thickens slightly, add the chopped jaggery and stir. After about 5 minutes, add the chopped nuts. 6. Keep on stirring till the whole mixture is well thickened and begins to leave the sides of the vessel. 7. Pour into a greased dish. Leave to cool. Cut and serve. |
Ingredients Coconuts 2 Goa coconut jaggery ½ kg Rice flour (surai) 200g Cashew nuts 25g |
Kulkuls |
Method 1. Sieve the flour. Add the caster sugar. 2. Grate coconuts and extract coconut milk. To do this, grind the coconut with warm water. Strain this, squeezing the coconut as much as possible to extract the maximum amount of liquid. Discard the coconut leaving only the coconut milk. 3. Make a well in the centre; add the beaten eggs and coconut milk. Knead to a soft dough. Cream the butter and mix with the dough. Keep covered for 15 minutes. 4. Divide the dough into equal marble-sized portions. Roll over the back of a fork to form curls. Deep fry till golden brown. Store in an airtight container. |
Ingredients Refined flour 500g Coconut ½ Eggs 2 Butter 1 tbsp. Caster sugar 200g Salt 1 pinch |
Cocada |
Method 1. Remove the kernel from the coconut neatly, avoiding the thin brown skin. Cut into fine, long, regular strips and keep in water for a while. 2. Cut the sheet of white butter paper into 4" squares. Lay out on a flat surface, ideally not far from the cooking area. 3. Drain out the water in which the coconut is and keep aside. 4. Keep a pan on the fire with the sugar, a little of the water (about 6-7 tablespoons) and the coconut strips. Cook on a slow fire, stirring with a wooden spoon all the time till it thickens and leaves the sides of the vessels. 5. Working quickly, spread a spoonful of the sweet onto the small sheets of paper with a fork. Leave till it hardens. Store in an airtight container. |
Ingredients Nearly tender coconut 1 Sugar 200g Sheet of white butter paper |
Ingredients Refined flour 200g Egg yolks 10 Sugar 500g Coconut 1 Nutmeg to taste Ghee 200g |
For those with a sweet tooth, Goan cuisine offers the sinfully delicious Bebinca. A good Bebinca is a melt-in-the-mouth experience. The extract of coconut milk and other delectable ingredients are used to make this delicacy. Each scrumptious layer has to be baked before the next one is added, though not many people nowadays have the time to make the traditional 16 layers. Bebinca or Bibique as it is often called, is traditionally baked over a slow fire with glowing coals on top of the lid of the pan so that it is baked from the top as well. |
Dodol is a soft jaggery-flavoured fudge made from finger-licking good palm-sap jaggery, rice flour and coconut. It's texture is almost like the Indian Halwa, although Dodol is a lot more softer. You need a good arm to prepare this as it has to be stirred continuously to avoid burning it. |
Kulkuls is a traditional Goan Christmas sweet. Like most Goan sweets, it contains coconut. Its preparation usually involves the whole family. They are spiralled around the prongs of a fork to get their unique shape. We've added sugar to the dough in our recipe, but if you like you may ignore adding sugar to the dough and make sugar syrup and dip the fried Kulkuls in it to sweeten them. |
Cocada is a very simple yet delightful sweet. Unlike the previous sweets, this is all coconut. Be careful while cooking as the sugar content makes it extremely hot. It is important to work quickly at the end as it hardens fast. Another pair of hands would help. |
