Name your favourite tea-time Goan sweets/snacks (or ones you know) and add to this list:
* Alle belle (Goan sweet-coconut filled pancakes) * Alsande with godd chun (beans with jaggery-coconut) * Alu Vadi (not patato but colacasia leaves) * Attol (drier version of Methiyanchi pezz with lesser methi seeds and turmeric leaf added for flavour. This can be sliced like a pie.) * Bebinca (a layered cake of Indo-Portuguese cuisine in former Estado da Índia Portuguesa Goa) * Besan ladoo (made of besan (chickpea flour or gram flour), sugar and ghee) * Kazarache Bole (Goan sweet coconut jaggery cake, with homemade coconut toddy) * Bolinhas (coconut cookies) * Bolo de san rival (rich yet dainty dessert, translates to 'cake without a rival') * Churmo broken fried chapati like things in molten jaggery and some spices * Banana fritters * Banana halwa, Goan style. Kelyacho halwo. Made with moira or Nendra bananas. * Banana shiro * Boiled osande (not a sweet dish) * Boj'je (local onion pakoras) * Bread pudding * Caramel pudding * Carrot cake * Doce. Goan fudge using chana daal (split bengal gram). * Doce bhaji. From Portuguese for 'sweet' and the Goan word 'bhaji' (kind of a stew, usually veg). * Dodol. Halva-textured. Rich Goan sweet made from coconut milk, coconut jaggery and rice flour. * Donoss (jackfruit flavoured) * Filoz, also called goddache filoz. * Fou, and all its various preparations. * French toast (made often in Goan families) * Fruit salad * Ghons, tender coconut sweet covered in sugar * Godd poie ros-an-galun * Godshem * Kelyanchi/ Madiyechi/ Nirpansachi Kapa* (raw banana/ Goan yam/breadfruit shallow fried in coconut oil) * Kheer * Kongel. Also called kongachi soji, vonn, it is a sweet potato dessert. * Letri. Or fios de Ovos. Introduced by the Portuguese. Slowly disappearing from the Christmas platter. Offers the sweetness of coconut bread together with candied egg fillets. Letria means 'angel hair'. * Mandoss, Goan tea-time coconut-jaggery sweet of parboiled rice * Mangane, likened to kheer or payasam, made using chana daal, sago and coconut milk. Jaggery too. * Mannoss/Mandoss: sweet dish of raw rice, grated coconut, palm jaggery and cardamom posder for flavour, a once-popular tea-time steamed cake in Goa. * Meren (moong, jaggery, coconut sweet) * Methiyanche pezz (rice cooked really soft with aggery and coconut milk with a tap of methi seeds) * Muthali (Goan dumplings) * Neoreo * Patolyo (smearing fresh turmeric leaves with a thick rice paste with coconut and jaggery... coming soon...in mid-August) * Perad * Pinagr * Pudde. Sweet rice cones. Also called khole, or donne. * Rawa pudding * Shankarpalli * Sheera (Shiro) * Shirvoio made from a mix of ukde (steamed) riceand surai (parboiled) rice. * Sweet potatoes in various forms. Including sweet potato slices fried and mixed with coconut and jaggery. * Sweet sannas with coconut and jaggery filling * Tandla bakri has been described as "red (parboiled) rice flat pancakes". More for breakfast. * Tavsali (cucumber-flavoured mandoss). Steamed cucumber 'cake' made with rava or semolina, coconut, jaggery, grated cucumber. Mildly sweet dessert. * Tikhat sango * Tizann (not tea-time really, made of finger millet, coconut milk, jaggery and cardamom). * Upit, savory often had for breakfast. Toasted semolina, green peas and tempered spices go into making it. * Vonn, traditional dessert made from coconut milk and palm jaggery. Contributors include: ~@£k@, Agnel, Alishka, Annette, Celina, elaine da Costa, Eslinda Louzado, FN, IC, Lara Pereira Naik, Luis Fernandes, Louella, Margaret Ruby Fernandes, Marianita, Matty, Nerissa, Revati Sansgiri Reva's Recipes, Rowena, Ruby D'Costa, Vasudha. * List started on the Goan Food Without a Fuss group. You're welcome to join: https://chat.whatsapp.com/IwwI8Dgu2Ch38dSwHfQLNf
