Must-try Goa’s traditional vegan dessert

RICE MATTERS

Traditionally, shirvolyos are made of red rice which is soaked in water overnight and the next day ground into a paste adding a pinch of salt. However, brown rice flour or even regular rice flour can be used.

STEAMING

The rice paste is later put onto a greased plate and steamed in a vessel for 15-20 minutes. This is later cut in cubes.

UNIQUE NOODLE MAKER

This is a traditional noodle maker found in many Goan homes. It consists of a cylindrical body with a handle and a perforated disc at the bottom. The disc has holes that determine the size and shape of the noodles.

SMART TECHNIQUE

The cooked cut rice cubes are put into the shirvolyo maker, secured with a lid and pressed down with a handle, forcing the dough through the holes to create thin noodles.

READY TO EAT

Traditionally, shirvolyos are served on a banana leaf. This adds an element of rustic charm to the dish and connects it to Goan culinary traditions.

ONE DISH, TWO RECIPES

These freshly made rice noodles can be served in two ways - either with a mixture of freshly grated coconut and jaggery (chun) or coconut milk (nallacho ross).

SWEET CRAVING

Shirvolyo is a versatile dish, which can be enjoyed warm as an evening snack, or even for dessert after dinner

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