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Kuswar is a term often used to mention a set of unique Christmas goodies which are part of the cuisine of the Goan Catholic community of Goa and the Mangalorean Catholic community of Karnataka, India. There are as many as 22 different traditional recipes that form this distinct flavour of Christmas celebration in Goa and Mangalore. Kuswar originally hails from Goa, India.
Goan Catholics' kuswar contains as many as 22 different traditional recipes that form this distinct flavour of Christmas celebration in Mangalore. Perada (Guava cheese) are a confection made from savory green guavas and sugar. Kidyo or Kulkuls are a semolina based confection flavoured with coconut and cardamom. Neuero or Neuries are dough mixed with coconut, cashew nuts, raisins and cardamom and then deep fried. Bebik (Bebinca) is a layered baked dessert made with flour, sugar, coconut milk and ghee. Doce (Doce de Grao) is a sweet made using chickpeas and coconut. Marzipan a confection consisting primarily of sugar and almond meal. Bolinhas are small cakes also known as coconut cookies made with Grated Coconut, sugar, semolina, egg yolks and butter, they are flavoured with cardamom shaped round with markings on top and baked gently. Nankatais resemble Snow balls, are made from Sugar, Butter, and flour beaten until light and white. Flavoured with vanilla and cardamom, rolled round and lightly baked. Baath is a moist rich coconut tart baked in a large round shape with pastry lattice work on top Flavoured with cardamom and currants, once baked its cut into pieces and served surrounded with the other sweets on the festive sweet tray. Kormolas are sweet coconut pastry rolled out cut in squares and hand shaped into flower buds. Pinarg (Pinaca) are cutlets like sweets made from jaggery and crushed rice. Mango Miskut are confection made from mango pulp and sugar. Tuelinnas (Tuelinnas de Coco) are a sweet made from scrapped coconut. Dodol are a type of jaggery and rice pudding.
Mangalorean Catholics' kuswar also contains as many as 22 different traditional recipes that form this distinct flavour of Christmas celebration in Mangalore. Neuero or Neuries are puffs stuffed with plums, nuts, and fried theel (sesame) and sugar. Kidyo or Kulkuls are curly concoctions dipped in sugar treacle, Pathekas are savoury of green nandarkai bananas, theel laddus and jaw snapping Golios. Macaroons is what Manglore is famous for and the subtle flavored rose cookies are a hot favorite. But it is the Rich Plum Cake which takes the better part of a week to make. Candied fruit, plums, currents, raisins are dexterously cut and soaked in rum. Flour sieved and gently warmed in the sun. Nuts shelled and chopped and the whole family comes together to make the cake. Jobs are allotted, one to whip up the eggs, while another creams the butter and sugar, cake tins are lined, and a strong pair of arms requisitioned to do the final mixing and stirring. The Mitais, Mandas, Ushae, Pitae and Mani are well known sweet dishes and are also included in the kuswar.
- Fernandes, Joyce (1990). Goan Cookbook. Bhates Book Pub. Co.
- Pai, RoseMary Albuquerque (2006). "Mangalorean Catholic Cuisine". The Summer Sands Online newspaper. Retrieved 2009-01-22.