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
200g caju nuts
3 tbsps. Rose water
1 egg white
200g icing sugar
2 tsps. Almond essence
Any edible colour
Grind the nuts fine into rose water.
Take a bowl, beat egg white lightly and mix in nut paste and the remaining ingredients. Keep the bowl over a pan half filled with water. Do not allow the bowl to touch the water.
Keep the pan with the bowl on the fire. Stir mixture continuously and when it begins to leave the sides on the bowl keep the pan down from the fire.
Transfer the mixture to a marble slab or a wide plate and quickly knead to smooth dough, otherwise the mixture will turn hard.
A little rose water may be mixed if the mixture turns hard. Divide the dough into small balls and make various fruit shapes.
If a marzipan fruit mold is used, do not use colour but paint the fruits with edible colours after removing them from the mould.
Posted By: Mr. Thomas Pereira, Kenya.