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 litre milk
1/4 cup maida
1/4 cup suji
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.