The sweet secret of Goan cuisine

No Goan kitchen is without jaggery – that ingredient which gives local cuisine its sweetness.

A culinary treasure, jaggery is an essential part of Goan cuisine. It is a sweetener available in local markets in the form of yellow or dark brown blocks. There are typically two types available in Goa, and both varieties can last for a long time without refrigerating.

The 2 types of jaggery used in Goa are:

1. Coconut palm jaggery (maddachem godd) is traditionally made from toddy (fermented sap from palm trees).

 Maddachem godd is rich in nutrients. Also known as pyramid jaggery or Goan jaggery, it is used by Goan Catholics in recipes which require jaggery, such as tizaan, vonn and pinagr.

2. Sugarcane jaggery (ushi’che godd) is derived from the juice of sugarcane. This jaggery syrup tends to be soft or hard depending on the final consistency after cooling. It is used in Hindu Goan cuisine in sweets like manganne, and is also used as a sweetener in savoury dishes, like usli and bhaji.

HEALTH BENEFITS OF JAGGERY

1. Prevents constipation: Jaggery activates the digestive enzymes in the body, stimulates bowel movements, and thus, helps prevent and relieve constipation. 

2. Treats flu-like symptoms: Fight symptoms of a cold and cough. All you need to do is mix it with warm water and drink up, or even add it in your tea as a substitute for sugar. Jaggery produces heat in the body, which is why people generally consume it in winter. The warming effect in jaggery makes it an amazing sweet that can treat cold and flu.

3. Blood purifier: One of the most well-known benefits of jaggery is its ability to purify the blood. 

4. Boosts immunity: Jaggery is loaded with antioxidants and minerals such as zinc and selenium, which in turn help prevent free-radical damage and also boost resistance against infections. Jaggery also helps increase the haemoglobin level in the body.

5. Prevents anaemia: Jaggery is rich in iron and folate which help prevent anaemia by ensuring that a normal level of red blood cells is maintained. This is especially beneficial for pregnant women. It ensures that a normal level of red blood cells is maintained.

6. Good source of energy: While sugar is a simple carbohydrate that gets absorbed in the bloodstream immediately and gives instant energy, jaggery is a healthier option and helps maintain your energy levels for longer periods without the sudden fatigue or hunger pangs often caused by processed sugars.

CULINARY DELIGHTS

Goans use jaggery to prepare a number of sweet delicacies, including sweet sanna (stuffed with freshly scraped coconut and palm jaggery), patoleo, godshem, khatkhatem (mixed vegetable curry), alle belle (coconut and jaggery pancakes), dodol, manganem (sweet gram), doce etc.

This versatile ingredient finds its way into countless dishes and is even used by some as a natural alternative to refined sugar in the popular sweet, bebinca. In Goan cuisine, jaggery plays a vital role in both sweet and savoury preparations. Traditionally, Goan Hindus prefer sugarcane jaggery, while Goa’s Catholics commonly use coconut jaggery in their recipes.