Introduction

                  Pre Portuguese time

Goa is famous not only for its beaches but also for its rich culture and heritage. The Portuguese had introduced many floral species to Goans like potatoes, tomatoes and pineapples. Which comprise the most important part of the Goan floral treasure. Being said that Goa has its own share of knowledge about various flora such as Black pepper (miire) cloves (lavanga) etc and for other things like tamarind (amptan), coconut, turmeric etc to make 'the authentic Goan curry". Despite all of this there are some dishes which are endangered as the Goan kitchens dont produce them anymore. SO here's a list of them:

1.RAWA LADU;

Ingredients;

1 cup sooji 

½ cup khoya 

¼ cup desiccated coconut 

11 to 12 tablespoon milk 

1 to 2 tablespoon ghee 

½ cup jaggery or add as per taste  

1 tablespoon golden raisins 

5 green cardamoms 

Instructions:

1. heat ghee in a pan. add rava.

2. stir often and roast the rava on a low flame till the rava becomes fragrant and change its color. no need to brown the rava. the texture will also appear crumbly, loose and light. the cashews will also become slight golden. if you add more ghee, you will see ghee leaving the sides. takes about 8 to 10 minutes on a low flame. 

3. add desiccated coconut. stir and roast for a minute or two.

4. add crumbled or grated khoya. mix the khoya with the rava. 

5. then add sugar. now mix the jaggery with the rava. 

6. add cardamom powder and raisins. stir again. 

7. add milk in parts and keep on stirring. mix very well. 

8. once all the milk is absorbed and the sugar has dissolved, remove the pan from fire. 

9. grease your palms with ghee and form ladoos, while the mixture is still hot and you can handle the     heat. 

10. make all ladoos this way and store them in an air­tight jar or box. 

11. serve rava ladoos plain or with a glass of milk

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