<strong>Bebinca: </strong>This dense, rich cake is traditionally eaten on holidays in the Goa region of India.
Bebinca: This dense, rich cake is traditionally eaten on holidays in the Goa region of India.
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<strong>Aamras puri: </strong>Plain, pureed mango pulp is the star of the dish (in Hindi, "aam" translates to mango, and "ras" to juice).
Aamras puri: Plain, pureed mango pulp is the star of the dish (in Hindi, "aam" translates to mango, and "ras" to juice).
Nandita Godbole
<strong>Gajar halwa: </strong>This shredded carrot dish is often served heaped in a bowl, with the vivid carrots topped with bright green pistachios or delicately slivered almonds.
Gajar halwa: This shredded carrot dish is often served heaped in a bowl, with the vivid carrots topped with bright green pistachios or delicately slivered almonds.
Nandita Godbole
<strong>Shrikhand:</strong> It's made up of a thickened yogurt seasoned with green cardamom, sugar and saffron. This one is topped with fresh chunks of mango.
Shrikhand: It's made up of a thickened yogurt seasoned with green cardamom, sugar and saffron. This one is topped with fresh chunks of mango.
Nandita Godbole
<strong>Mishti doi:</strong> This dessert (also eaten with lunch and dinner) begins with milk, which is reduced over heat and then sweetened with jaggery, a sugar formed from sugar cane juice or the sap of palm trees.
Mishti doi: This dessert (also eaten with lunch and dinner) begins with milk, which is reduced over heat and then sweetened with jaggery, a sugar formed from sugar cane juice or the sap of palm trees.
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<strong>Motichoor ladoo: </strong>These deep-fried balls may resemble doughnut holes, but with a base of chickpea flour, they have a rich taste all their own.
Motichoor ladoo: These deep-fried balls may resemble doughnut holes, but with a base of chickpea flour, they have a rich taste all their own.
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