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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
21/08/2025
Ganesh Chaturthi, known as Chovoth in Goa, is a beloved festival when homes are filled with music, flowers, and of course, traditional festive dishes that make the whole house aromatic.
From coconut-scented patoleo wrapped in turmeric leaves to the crispy and sweet nevri, each dish reflects Goa’s unique flavours. These dishes are rooted in age-old rituals and are still alive in the state. Patoleo, nevri, and other delicacies are more than festival treats; they are loved dishes in homes passed down through generations.
Ganesh Chaturthi is celebrated with much enthusiasm throughout many states of the country, and Goa is no exception to that. In Goa, Chovoth is more than just a festival; it is the heart of the Goan Hindu calendar. Unlike the big public pandals of Mumbai or Pune, Chovoth is celebrated at homes with families. There is a tradition of installing an idol of Lord Ganesha, made with clay and hand-painted by local artisans. The festival typically lasts from five to eleven days, with daily rituals of aarti, bhajan, and offerings of freshly prepared dishes. Since Chovoth falls during the peak of the monsoon, the ingredients used are deeply tied to the season, which uses plenty of fresh coconut, jaggery, turmeric leaves, rice, and seasonal produce. Historically, the food prepared during the festival reflects Goa’s agrarian lifestyle with coconuts, paddy, and turmeric. From patoleo to nevri and sannas know more about the Goan delicacies that highlight the unique blend of Konkan flavours and coastal traditions that mark the celebration.
Patoleo is perhaps the most iconic Chovoth sweet. It is prepared by steaming coconut-jaggery mixtures inside turmeric leaves. The turmeric leaf represents purity and auspiciousness, while the filling celebrates Goa’s coastal bounty. Patoleo has been part of Goan festive life for centuries, even mentioned in local songs and folk tales, and is also prepared for other celebrations, making it one of Goa’s most loved festive foods. Eating pataleo is certainly like tasting Goa’s heritage wrapped in nature’s leaves.
Nevri is the Goan version of Karanji in Maharashtra or Gujia in North India. It is shaped like a half-moon and fried till it becomes golden crisp, nevri is Goa’s loved festive dish. Inside the golden, crispy, flaky shell of nevri is a fragrant mixture made of coconut, jaggery, and cardamom, ingredients that are found abundantly in coastal areas. The outer layer is made of maida, semolina, ghee and salt, which keeps the layer firm till frying. During Chovoth, nevri are made in generous quantities, to serve at home and to share with friends, neighbours, and relatives. This act of gifting reinforces the festival’s focus on community connection. Sweet yet subtly spiced, nevri’s charm lies not only in its taste but in the spirit of generosity it represents.
No Chovoth thali is complete without khaje. Khaje are crisp, coiled sticks of gram flour coated in glossy jaggery syrup. This sweet was traditionally prepared as temple prasad. Its origins are linked to village fairs and religious gatherings. The outer texture is crunchy because of fried besan and the jaggery, adding caramel sweetness. Apart from its delicious taste, khaje is practical; it can last well, making it ideal for offering to guests over several days. Even in modern celebrations, khaje remains an unshakable favourite, and a constant on the festive table.
While Maharashtra celebrates Ganesh Chaturthi with ukadiche modak, Goa offers its version, fried modak, also known as taallele modak. These fried dumplings, made of wheat flour, are filled with a mixture of grated coconut, jaggery, and sometimes a touch of nutmeg for fragrance. Their connection to the Maharashtrian modak highlights the shared traditions of the Konkan coast. They are a bridge between regional identities, showing how festivals in different states share a spiritual core while celebrating their own culinary personality.
Soft, fluffy, and slightly sweet, sannas are festive breads leavened with toddy or yeast. They are served alongside savoury curries during Chovoth, creating a balance of flavours on the plate. In older times, the toddy used in fermentation was tapped fresh from coconut palms, adding a floral aroma to the bread. Today, yeast has replaced the toddy, but the flavour and cultural role remain the same. Sannas are not only part of Chovoth but can also be seen at weddings and special feasts, making them Goa’s most loved celebration foods.
Chovoth in Goa is so much more than just a religious event; it’s a beautiful occasion where families unite, kitchens buzz with the sounds of age-old recipes, and every dish serves as a delicious reminder of our heritage. From the earthy scent of turmeric leaves in patoleo to the sweet comfort of nevri and the light, fluffy goodness of sannas, these dishes are infused with the warmth of generations. They’re not just recipes but they’re beloved traditions that keep culture alive.
