Slurrp exclusive- Recipes of Lost desserts Of Goa By Chef Rishi Manucha
Image Credit: Bolo Sans Rival by Taj Fort Aguda, Goa

Think Goa and dishes like Vindaloo, Prawn balchão, Poee, Bibinka, Sanna, Kingfish and more comes to mind first. Unlike the popular believe that one sees that Goa is known for its seafood, not many may know that this state also sees some amazing and delicious desserts too. Some which have stood the test of time, while some almost on the verge of vanishing. Most household in Goa take out their baking tray during Christmas when each house smells of one or the other traditional desserts which only are restricted to homes now.  

Be it the Kulkuls/Kalkals, Bebinca, Snowball Cookie, Dedos De Dama or more, a lot of these Goan desserts still are made in the ancient way. With influence from Jewish, Portuguese and locals, this cuisine of this state ahs been shaped across cultures. 

Incredible Goa

Chef Rishi adds “It’s no secret that Goans love indulgent yet easy to prepare desserts. Those who visit the state are probably familiar with the two most famous - Bebinca and Serradura. Although these two are of Portuguese heritage, a number Goan - Portuguese desserts are hard to come by nowadays. We managed to trace some such desserts as my team and I wanted to add authentic specials to our menu. We started by researching a list of traditional recipes, some even recommended by local chefs’ and staff’s grandparents”

But with time most of these recipes that sees a much elaborate preparation is being revived and are making their come back in Goa’s culinary scene. 

Here are two exclusive recipe of Chef Rishi Manucha – Executive Chef, Taj Fort Aguda, Goa

Dedos De Dama

A mixture of cooked ground cashewnuts and coconut is shaped into small cylindrical fingers and coated with caramel.


· 100gms cashew nut powder

· 100gms granulated sugar

· 150gms fresh coconut paste


• Combine and cook on slow fire until it all comes together and reaches the soft ball stage.

• Shape into fingers on a wooden skewer. Dip into burnt sugar caramel and poke it onto something to hold into place e.g. papaya, watermelon.

Bolo Sans Rival

An almond daquoise layered with traditional French buttercream and roasted cashew nuts


· 6 egg whites

· 3/4 cup sugar

· 1 cup roasted, unsalted cashews, finely chopped

· 1 teaspoon vanilla extract

For buttercream:

· 1 1/2 cups sugar

· 3/4 cup water

· 9 egg yolks

· 1 1/2 cups (3 sticks) butter, softened at room temperature


• Make a meringue by beating the egg whites with cream of tartar, and sugar until soft peaks form. Slowly fold in the roughly powdered cashews

• Divide the batter between three 9-inch pans and bake at 180°c for 15 minutes.

• Make the French buttercream by boiling the sugar and water together and then add this to the egg yolks whisked until pale, finally add small spoons of butter.

• To assemble the cake put a generous amount of buttercream in between the layers of the meringue and decorate with broken cashews.