Christmas is one of the most exciting seasons of the year, when the streets and houses are decorated with stars, lights, Christmas trees and cribs, and kitchens are bursting with activity as women-folk are busy preparing kuswar (Konkani for consuada). The kuswar/consuada is an integral part of the Goan Christmas. This sweet platter is distributed to neighbours, visitors, family and friends at Christmas time. Here are some of the common sweet items that go into a kuswar/consuada.
Bebinca
This rich egg-based, multi-layered sweet, is a famous Goan delicacy. It is also known as the 'Queen of Goan desserts'. Bebinca is soft and made using sugar, ghee, flour, egg yolks and coconut milk. It is occasionally served with almonds and ice cream.
Dodol
It has the texture of a pudding with the unique flavour of jaggery, and luscious taste of creamy coconut milk and is sometimes studded with cashew nuts. This dish involves a lot of constantly the jaggery and coconut milk mixture to smoothen out the lumps.
Neureos
Neureos are also called 'Natalanche Neureo' and are the most important part of the Christmas platter of treats, or consuada (sweets sent to neighbours and relatives). There are many versions of this sweet puff, with different fillings, and decorative shapes. They are generally filled with dessicated coconut; but all versions of these half-moon shaped sweets are delicious.
Baath
Baath is a traditional Goan Cake. This is a Portuguese delicacy made of semolina, and infused with the delicate flavour of coconut milk. You can swap fresh coconut with the desiccated variety since the fresh one needs to be consumed within 3 days. This cake is a dense, moist and fluffy beige with a golden brown crust! It is also known as Batk or Batica.
Pinaca/Pinagr
Pinaca is yet another popular Christmas sweet made with rice, coconut and jaggery being the main ingredients. Traditionally, Pinaca was served on the Goan Christmas platter, but now you can enjoy this sweet throughout the year. It is usually moulded into the same shape as Goan croquettes (a cylindrical shape).
Doce grão/Doce
'Doce' means ‘sweet’ and 'grão' means 'grains' in Portuguese, and this sweet is usually made of Bengal Gram or chana dal. It is generally cut into squares or diamond shapes, and occasionally scored on the top with a fork. It has a thin dry crust and is soft within. Doce is a traditional Goan sweet, often prepared for weddings and other festivities.
Kokad/Cocad
Kokad has a generally white in colour and is similar to doce. It is a Christmas sweet, prepared in Goa with fine semolina and coconut.
Kulkul/kalkal
These deep-fried bites, also known as kidiyo (worms), have a grooved surface. They are shaped into shells using a fork or comb and then rolled into curls of butter. Small curls of dough are deep fried and sugar glazed, resulting in golden brown, crunchy treats. No festive sweets platter is complete without the traditional kulkul.
Kormola
These mildly sweet, fried treats look like flower buds and are thus called 'phoolancho kalyo' (Flower bud) in Konkani. These are little flower bud bites that are fried crisp till golden brown and are also an essential part of the Christmas platter.
Marzipan
It is made of almond paste, but in Goa, the traditional almonds are substituted with cashew nuts. Marzipan can be kneaded into all sorts of shapes and designs, and food colouring added to give a dash of creativity.
Bolinhas
Bolinhas are cookies made of semolina and coconut. The bolinha is also a must in a Goan Kuswar. They are slightly crisp on the outside and soft inside.
Gons
'Teias de Aranhas' which means 'spider webs' or 'cobwebs' in Portuguese, are popularly known as 'gons' in Goa. The main ingredients, ie tender coconut and sugar, are cooked together and then placed on wax or baking paper to dry. It is another famous Goan delicacy, found only during Christmas.
Roce Cookies
Commonly called 'Roce Cookies,' this traditional delicacy is made using fresh coconut milk and rice flour (or fresh rice paste. Rose Cookies are also known as 'Rose De Coque' in Portugal and Goa. They are made using a special rose cookie mould.
Perad
Pera (Guava in Konkani) is locally eaten as a spread when half-cooked, or as a dessert when fully done. This guava cheese (Portuguese: goiabada) is like aam papad – sweet, soft, chewy with a mild tartness. Guavas have herbal pectin – acquired after straining the seeds – which works as a thickening agent for this darkish red/pink sweet.
