Must-try Goa’s traditional vegan dessert

Kimberly Colaco

RICE MATTERS

Traditionally, shirvolyos are made of red rice which is soaked in water overnight and the next day ground into a paste adding a pinch of salt. However, brown rice flour or even regular rice flour can be used.

Goa| Shirvolyo|Rice noodles| Traditional dessert| Coconut | Photo: Kimberly Colaco

STEAMING

The rice paste is later put onto a greased plate and steamed in a vessel for 15-20 minutes. This is later cut in cubes.

Goa| Shirvolyo| Rice Noodles| Traditional Dessert| Coconut | Photo: Kimberly Colaco

UNIQUE NOODLE MAKER

This is a traditional noodle maker found in many Goan homes. It consists of a cylindrical body with a handle and a perforated disc at the bottom. The disc has holes that determine the size and shape of the noodles.

Goa| Shirvolyo|Rice noodles| Traditional dessert| Coconut | Photo: Kimberly Colaco

SMART TECHNIQUE

The cooked cut rice cubes are put into the shirvolyo maker, secured with a lid and pressed down with a handle, forcing the dough through the holes to create thin noodles.

Goa| Shirvolyo|Rice noodles| Traditional dessert| Coconut | Photo: Kimberly Colaco

READY TO EAT

Traditionally, shirvolyos are served on a banana leaf. This adds an element of rustic charm to the dish and connects it to Goan culinary traditions.

Goa| Shirvolyo|Rice noodles| Traditional dessert| Coconut | Photo: Kimberly Colaco

ONE DISH, TWO RECIPES

These freshly made rice noodles can be served in two ways - either with a mixture of freshly grated coconut and jaggery (chun) or coconut milk (nallacho ross).

Goa| Shirvolyo|Rice noodles| Traditional dessert| Coconut

SWEET CRAVING

Shirvolyo is a versatile dish, which can be enjoyed warm as an evening snack, or even for dessert after dinner

Goa| Shirvolyo|Rice noodles| Traditional dessert| Coconut | Photo: Kimberly Colaco

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