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.
Have a look at one of the above sweets Recipe
Prepare Mysore Pak
1 cup gram flour
2 cups sugar
3 cups pure ghee
1 1/2 cup water
Sugar syrup: Dissolve sugar in water and heat it. Keep stirring till you get thread consistency. (When you take syrup in between your fingers it must appear like thread).
As soon as thread like consistency appears, remove from heat and keep aside.
Heat ghee. Take besan and mix it with 3-4 tbsps of ghee (it is like dropping consistency). Put this on heat and then add 3 tbsps of sugar syrup to it. Keep stirring continuously. Then add 3 tbsps of ghee and continue stirring.
Repeat this procedure till you finish all sugar syrup and ghee.
Continue stirring. At one point the texture and colour of the mixture changes. Also you will observe at a certain point the mixture becomes porous and starts leaving the edges of the vessel. This is very important to get the good mysore pak.
Immediately pour this mixture into a greased plate. You may see some excess ghee. But don't remove it immediately.
Then allow this mixture to cool for 15 minutes. Cut into desired shape. Wait till it becomes completely cool. Then preserve it in a container. It can be kept for 15-30 days.