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

Have a look at one of the above sweets Recipe

Prepare Suji Malpura

ingredients :

1 litre milk
1/4 cup maida
1/4 cup suji
Ghee
Water


preparation :

Boil the milk till it reduces to 1/2 its quantity.

Roast the rava till light brown. Add to the milk along with maida. There should be no lumps. It should be a smooth pouring consistency.

Heat the ghee. Take the batter in a glass. Pour in circular movements into the ghee to form a small pancake. Turn over. Take care that it does not become crisp and hard.

Make a sugar syrup of 1 thread consistency. Dip the malpura's in the syrup and lay out on a plate.