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.

1.  Neureos
2.  Cocada
3.  Coconut bhatt
4.  Dodol
5.  Sannas
6.  Sannas -1
7.  Blancmange
8.  Bolo sans rival
9.  Dodol-2
10.  Marzipan
11.  Ball
12.  Nankhatais
13.  Wheat halwa
14.  Pinaca
15.  Allebelle
16.  Bolinhos
17.  Godshem
18.  Kulkuls
19.  Gajar Ka Halwa
20.  Wheat Tizann
21.  Sheer Kurma
22.  Filoz
23.  Dhonos
24.  Koiloreo
25.  Moong Dal Halwa
26.  Besan ke ladoo
27.  Motichur Ladoo
28.  Boondi Ladoo
29.  Kaju Barfi
30.  Almond(Badam) burfi
31.  Badam Puri
32.  Coconut Ladoo
33.  Simple Maida Sweet
34.  Gulumba
35.  Shira
36.  Mysore Pak
37.  Carrot Halwa
38.  Mitha Khaja
39.  Modak(Sweet Steamed Dumplins)
40.  Suji Malpura
41.  Sugar cookies
42.  Puranpoli
43.  Patoleo in turmeric leaves
44.  Doce
45.  Banana Fritters
46.  Aranhas
47.  Cocad - 2

Have a look at one of the above sweets Recipe

Prepare Marzipan

Ingredients :

200g caju nuts
3 tbsps. Rose water
1 egg white
200g icing sugar
2 tsps. Almond essence
Any edible colour


Preparation :

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.
28/03/2005