Prepare Sannas -1

Ingredients :

250 grams rice
1 coconut
3/4 bottle toddy (sap of coconut palm)
salt and sugar to taste


Preparation :

Wash the rice and soak overnight.
Drain then grind the rice finely with some of the toddy.
Grate and then finely grind the coconut.

Mix the rice, coconut, 1/2 tsp salt and about 4 tblsp (or more) sugar.
Add enough toddy to make a thick batter.
Cover and keep in a warm place for about 3 hours until batter doubles in
quantity.
Pour batter into saucers or idli moulds and steam for 20 minutes.
To check if the sannas are done, pierce with a knife. If the knife comes
out clean then the sannas are done.

We recommend you to look at our other Sweets Recipes

The most famous Goa's sweetmeats is bebinca, a wonderful concoction made from layer upon layer of coconut pancakes. Cooking the perfect bebinca is an art form, for not only does the cook have to be timed just right to ensure that all layers are cooked equally, it'll put inches on you waistline if you develop a taste for it, but it's not to be missed. Dodol is another famous Goan sweet, traditionally eaten at Christmas time, and made with rice flour, coconut milk, jaggery and cashew nuts. It is usually cooled in a flat pan and served in slices, and is very sweet. Doce, made with chickpeas and coconut is another favorite.