The world of Goan sweets is diverse, delicious, and often seasonal. In Goan homes, there is an old, dying practice of eating a sweet — typically made with coconut and madachem godd (black palm jaggery) — in the month of August. This coconut jaggery mixture or godd chunn finds its way into many Goan sweets prepared during monsoon, from the crepe-like alle belle to the turmeric leaf steamed patoli.
Local fruits and vegetables, besides the ubiquitous coconut and cashew nuts, find their way into many delicious offerings. While bebinca grabs the headlines, and most recently a GI tag, there are many other sweets that deserve recognition.
Here are just a handful of them.
