COVER FEATURE
Coconut Creek Resort
Serene, eco-friendly Goan retreat blending tradition, sustainability, and personalized hospitality.
Smita’s Lake View Restaurant & Bar
Homestyle Goan dining with fresh seafood and warm, lakeside hospitality.
The Hermitage Villas Legacy Lily Catering Services
Premier Goan caterer offering global flavours, custom menus, and heartfelt service.
Exclusive Taj Fort Aguada retreat built for CHOGM delegates in 1983.
If holidays are inspired by nature and your thirst for rustic solitude and inner peace, Lua Nova is the hotel your heart was yearning for.
Located at Goa's celebrated holiday capital at Baga, it overlooks a beautiful Canvas of village Goa, just 5 minutes walk from the Baga Beach.
Dear Readers,
Welcome to this edition of Eat & Stay, where we journey through Goa’s culinary traditions, sustainable living, and heartfelt hospitality. This month, our stories spotlight Goan establishments and individuals who embody authenticity, creativity, and community spirit — shaping a food and travel culture that is as soulful as it is forward-thinking.
Our cover feature showcases Coconut Creek Resort, a serene boutique retreat in Bogmalo blending Goan heritage, sustainability, and warm, eco-friendly hospitality just steps from the beach.
We also bring you the story of Lily Catering Services, founded by Lineker Furtado. A premier name in Goa’s catering industry, Lily Catering combines global flavours with Goan warmth. From weddings to corporate gatherings, Lineker and his team craft customised menus and experiences that celebrate food, culture, and togetherness.
For those who love homestyle dining, Smita’s Lake View in Siridao is a must-visit. Known for its fresh seafood, tranquil lakeside ambience, and heartfelt service, it offers an authentic “home away from home” experience — where every meal tells a story of Goan tradition and love.
In our heritage section, we revisit 1983, when Indira Gandhi and J.R.D. Tata created the Hermitage Villas and Lounge at Taj Fort Aguada — an exclusive retreat for CHOGM delegates that redefined Goan luxury with its privacy, elegance, and timeless charm.
Mumbai-based nutritionist and food blogger Greta Fernandes shares a festive Kesar Malai Coconut Laddoo recipe — a sugar-free, protein-rich treat made with paneer, coconut, and monk fruit sweetener, perfect for a guilt-free Diwali indulgence.
Speaking of Diwali, Goa’s festive sweets are evolving beautifully — from classic nevri, patoleo, and kheer to innovative versions infused with chocolate, exotic ingredients, and healthier twists. This delightful blend of tradition and creativity keeps our festive tables vibrant and full of life.
Lastly, we explore the growing love for organic foods — a movement that’s as much about health as it is about harmony. Organic living supports local farmers, reduces chemicals and GMOs, and encourages mindful, sustainable choices that nourish both body and planet.
This issue is a tribute to those who are shaping Goa's culinary future, with dedication, creativity, and a deep respect for tradition. From indulgent desserts to mindful, nutritious creations, these individuals bring their unique talents and passion to the forefront, enhancing Goa’s vibrant food culture.
Well, that's all I have for you from my desk this month. I hope you enjoy reading this month’s issue of our magazine. Do share it with your friends all across the globe.
Until next time, cheers!
Jessyl Fernandez Editor
01 Coconut Creek Resort
02 Lily Catering Services
03 Smita’s Lake View Restaurant & Bar
04 The Hermitage Villas Legacy
05 Kesar Malai Coconut Laddoo
06 Traditional Diwali Sweets with a Modern Twist Goa
07 The Benefits of Organic Foods: A Comprehensive Guide
Goa, the tiniest state on the western coast of India, boasts golden pristine beaches, palmfringed avenues, flavourful food, delicious Portuguese-influenced sweets, and warm, hospitable people. Also known as the Ibiza of India for its partying. A tropical paradise of flora and fauna, from the very famous 'almi' (mushrooms) endemic to its forests, that grow only on the red mud anthills, to the solar prawns that are fished immediately after the monsoons, Goa is unique. Tourists are also attracted to Goa for its cultural heritage - from the famous old Portuguese churches like Se Cathedral in Old Goa, the 16th Century Safa Masjid in Ponda and Shree Mangesha Temple in Mardol, the legendary Arvalem or Pandava Caves where the Pandavas of the Mahabharat fame lived, to its two unique festivals - Carnival and Shigmo. Goa plays host to many festivals - the International Film Festival of India that promotes cinema, the Serendipity Art Festival, Sunburn Music Festival, The Grape Escapade to name a few. To showcase this varied heritage of culture, art, tradition, food, and people, in 2015 ItsGoa was born. The main aim was to make it the premier portal for all things Goa. We were able to showcase Goa like never before. Soon our blogbased website transcended the virtual space, with the ItsGoa magazine – a sought-after resource for visitors to Goa from countries like Norway, Germany, UK, USA, UAE, etc.
Chief Editor
Jessyl Fernandez
Sales
Donald Fernandez
Content & Social Media
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Renata Fernandes
Graphics & Layout
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Coconut Creek Resort in Bogmalo offers a serene Goan retreat blending tradition, sustainability, and personalised hospitality, creating a peaceful, authentic, and eco-friendly boutique escape near the beach.
by: Team ItsGoa
Nestled in a serene coconut grove at Bogmalo, South Goa, Coconut Creek Resort is a family-run boutique property that beautifully reflects the essence of Goan hospitality. Deeply rooted in tradition yet infused with a contemporary spirit, the resort offers an experience defined by personalised service, tranquility, and understated luxury.
The inspiration behind Coconut Creek was to create a peaceful retreat where guests could reconnect with nature, unwind, and experience Goa beyond its bustling tourist spots.
Drawing from the natural charm of Goa’s coastal villages and the warmth of traditional Goan homes, the resort was envisioned as a sanctuary that allows travellers to slow down and embrace simplicity — all within minutes from the sea.
An Oasis of Calm and Comfort
Coconut Creek stands apart for its perfect balance between Goan authenticity and boutique comfort. Surrounded by swaying palms, the resort offers guests a tranquil environment complemented by thoughtful modern amenities. Its location in Bogmalo, chosen for its natural beauty, accessibility, and unspoiled charm, makes it an ideal destination.
The proximity to Goa International Airport ensures convenience, while the lush coconut grove offers a secluded and peaceful escape near the beach.
The resort’s design and services reflect a deep commitment to guest comfort and detail. Its lagoonstyle pool, framed by coconut palms, sets the tone for relaxation. Guests can also unwind at the wellness spa, enjoy games in the indoor playroom, or indulge in delicious meals at the resort’s in-house restaurant or its sister beachfront restaurant, Joet’s.
Coconut Creek caters to every kind of traveler, from families and couples to adventure enthusiasts. Families enjoy the open spaces and connecting rooms, while couples can escape into privacy with romantic creekside dining experiences. For those seeking adventure, water sports, treks, and snorkelling activities at Bogmalo beach are easily accessible.
Each stay can be customised with personalised itineraries and local recommendations, ensuring that guests find their perfect rhythm of leisure and exploration.
To make every visit unique, the resort curates seasonal packages such as monsoon getaways, festive stay-and-dine experiences, and wellness retreats. Romantic add-ons, spa specials, and airport transfer inclusions are offered during specific times of the year, adding thoughtful value to each guest’s experience.
Coconut Creek Resort operates with a deep respect for the environment. The resort has implemented eco-friendly practices to minimise its ecological footprint. This includes reducing plastic use, managing waste responsibly, and preserving its natural coconut grove. Rooms are designed for natural light and ventilation, conserving energy, while linen changes are optional to save water. Additionally, the resort uses eco-conscious cleaning products, promoting a cleaner and greener stay.
The resort’s philosophy extends beyond hospitality, it’s about community. Coconut Creek employs locally, sources seafood and produce from nearby markets, and partners with Goan artisans and service providers. It also supports local events, musicians, and small-scale entrepreneurs, ensuring that the growth of the resort contributes positively to the surrounding Bogmalo community.
At the heart of Coconut Creek’s success is its focus on personalised customer service. Guests are treated like family, with attention, warmth, and care that go beyond the ordinary. The staff takes pride in remembering guest preferences, arranging customised meals, and ensuring comfort at every step. Many repeat guests have shared that what brings them back year after year is this personal touch, from being greeted by name to having their favourite breakfast prepared. This has inspired the resort to maintain a small, dedicated team that builds genuine relationships and delivers a truly home-like experience.
Coconut Creek rewards guest loyalty through special rates, upgrades, early check-ins, and priority bookings. The resort also keeps in touch through personalised messages and festive greetings, creating a lasting bond with guests long after their stay.
Running a boutique resort in Goa comes with its share of challenges. Balancing modernisation with authenticity has been a delicate journey for Coconut Creek. The team has successfully managed this by enhancing amenities without compromising the resort’s natural and cultural charm. Seasonal tourism fluctuations are another challenge the resort addresses by curating monsoon specials and appealing to domestic travellers, ensuring consistent guest engagement throughout the year.
In an industry often defined by grandeur, Coconut Creek’s strength lies in simplicity, intimacy, and authenticity. Rather than competing on scale, it focuses on delivering an experience that feels personal and genuine, a home tucked under palm trees, where every comfort is available but nothing disturbs the peace.
team branding
The resort thrives on organic marketing, word of mouth, repeat visits, and authentic online storytelling. Instead of heavy advertising, Coconut Creek relies on genuine guest experiences, social media visuals that reflect reality, and collaborations with trusted travel platforms.
Looking ahead, the resort plans to deepen its offerings rather than expand its footprint. The future vision includes wellness-based experiences, yoga retreats, farm-to-table dining, and curated local excursions, all designed to enhance the connection between guests, nature, and Goan culture.
Coconut Creek Resort remains a reflection of Goa’s soulful spirit, peaceful, authentic, and welcoming. It’s more than just a getaway; it’s an experience that celebrates slow living, sustainability, and heartfelt
Lily Catering Services, founded by Lineker Furtado, is a premier Goan catering brand blending global flavours, personalised menus, and heartfelt service, delivering memorable culinary experiences across weddings, corporate events, and private celebrations.
www.itsgoa.com itsgoa_ Itsgoa
Founded by Lineker Furtado, Lily Catering Services has become one of Goa’s most trusted names in event catering, a brand that blends creativity, global flavours, and heartfelt service.
What began as a small post-pandemic venture has grown into a thriving business that redefines how Goans experience food at weddings, corporate gatherings, and private celebrations.
Lineker’s journey in the food industry began soon after completing his 12th standard, when he chose to pursue hotel management, a decision that would change the course of his life. His career started at Radisson Blu, where under the mentorship of Chef Mahesh and Chef Subendu Kadam, he built a strong foundation in culinary technique and discipline.
Later, his four years aboard the Royal Caribbean Cruise Line, working in Jamie's Italian kitchen, exposed him to international cuisines, precision cooking, and large-scale food operations.
Upon returning to India, Lineker opened his first restaurant. Though the venture faced setbacks, it became a vital learning experience, shaping his entrepreneurial resilience. During the COVID-19 pandemic, when the hospitality industry slowed down, he discovered a renewed purpose. Locals who remembered his food began approaching him for small catering orders. What started as informal meal requests soon evolved into a full-fledged business, and thus, Lily Catering Services was born, fuelled by passion, perseverance, and a deep love for food that connects people.
At the heart of Lily Catering lies a simple yet profound philosophy, personalisation and global inspiration. Lineker believes every event should reflect the client’s personality while offering a touch of culinary exploration. His team curates menus that bring together flavours from across the world, from European classics to traditional Indian favourites, all prepared with creativity and care. Whether it’s a lavish wedding feast or an intimate family celebration, every dish is designed to tell a story and create a lasting impression.
Lily Catering Services caters to a wide spectrum of events, including weddings, corporate gatherings, and private parties, handling everything from largescale banquets to cozy, customised experiences. The team prides itself on its ability to deliver excellence across cuisines, be it Oriental, Italian, Indian, or authentic Goan.
Among their most loved creations are the BBQ Pork Ribs, celebrated for their smoky tenderness, and the Shepherd’s Pie, a comfort classic available in beef, mutton, or chicken variations. These dishes embody Lily’s signature, food that is soulful, honest, and memorable.
For Lineker, no two events are ever the same. Each begins with a detailed conversation to understand the client’s tastes, expectations, and vision. From there, the menu and presentation are tailored to suit the occasion, ensuring a unique culinary experience every time. “I don’t like serving what people already eat every day,” Lineker says. “I love surprising guests with something new, flavours from different places, beautifully presented.”
Behind Lily’s success is a commitment to consistency and quality. Over time, Lineker has developed Standard Operating Procedures (SOPs) that ensure efficiency from sourcing to plating. Every event becomes a learning experience, allowing the team to evolve and refine their process. He credits much of the company’s growth to his dedicated team, passionate individuals who share his work ethic and vision for excellence.
At Lily, presentation isn’t an afterthought, it’s an art form. Every buffet layout is designed to be visually stunning, with thoughtful touches like flowers, candles, and rustic table styling. “You eat with your eyes first,” Lineker says, emphasising how aesthetic appeal enhances the dining experience. Over the years, Lily has become known for its classic rustic charm, elegant, warm, and inviting.
From intimate gatherings to lavish affairs, from personalised events to themed parties for your little ones, Lily Caterers are here to make food the main event
Keeping up with culinary trends is an ongoing process. Lineker and his team continuously experiment with new ideas, from global fusion dishes to reinvented Goan classics. They also accommodate diverse dietary preferences, offering vegan, gluten-free, and health-conscious options without compromising on taste or creativity.
While sustainability remains a challenge in largescale catering, Lily is taking meaningful steps, particularly in reducing food waste. By maintaining accurate guest counts, optimising preparation, and promoting mindful consumption, the brand has adopted a smarter, more responsible approach to catering.
What started as a one-man initiative has today become a name synonymous with quality catering in Goa, particularly among Catholic weddings. Through word-of-mouth and the support of loyal clients, Lily has grown into one of the state’s most sought-after catering companies, admired for its impeccable food, presentation, and service.
Looking ahead, Lineker envisions expanding Lily Catering Services into a franchise model, bringing Goan and Indian flavours to cities like Mumbai and Bangalore, and eventually, to international markets. Plans are also underway for ventures such as a cloud kitchen, café, or packaged food line, aimed at reaching more people while maintaining Lily’s signature values of authenticity and excellence.
For those entering the catering world, Lineker’s advice is grounded in experience: “Get involved, stay curious, and learn by doing.” He encourages young professionals to observe, participate, and immerse themselves in the process, from kitchen prep to final service. “Never shy away from competition,” he adds, “because it pushes us all to become better.”
More than a catering company, Lily Catering Services is an embodiment of Goan warmth, global creativity, and the joy of shared meals. Each event, no matter the scale, is treated as a celebration of flavour, culture, and connection. With Lineker Furtado leading with vision and sincerity, Lily continues to grow, one plate, one memory, and one heartfelt experience at a time.
Smita’s Lake View in Siridao, Goa, offers homestyle cuisine, fresh seafood, and heartfelt hospitality, blending authentic flavours, serene lakeside ambience, and personalised service for a “home away from home” experience.
Tucked away by the tranquil lake of Siridao, Smita’s Lake View Restaurant & Bar stands as a celebration of homely flavours, heartfelt hospitality, and the natural charm of Goa. Founded by Mrs. Smita Surendranath Blaggan and her son Rohit, the restaurant was born out of a lifelong passion for food and the simple joy of serving others. What began as a retirement dream has grown into one of Goa’s most beloved dining destinations — a place where authenticity meets comfort, and every meal is seasoned with warmth.
After retiring from her government career, Mrs. Smita finally decided to pursue what she had always loved most — cooking. Known among friends and family for her exceptional culinary skills, she had long been encouraged to share her food with a wider audience.
When her son Rohit returned from Dubai in 2020, he helped bring that dream to life, combining his management skills with her passion. Together, they launched Smita’s Lake View just before the pandemic, driven by a heartfelt vision: to serve food made with love, inspired by authenticity and simplicity.
Smita’s Lake View blends homemade-style cooking with the calm beauty of its lakeside location. The restaurant’s design and ambience reflect Goa’s relaxed rhythm — rustic yet contemporary, serene yet welcoming. It’s the kind of place where guests can unwind, share conversations, and enjoy food that feels like home. The restaurant’s philosophy centres on good food, genuine service, and a soothing view that completes the experience.
The name itself captures the essence of the brand — “Smita’s” reflects the founder’s personal involvement and identity, while “Lake View” pays homage to the restaurant’s picturesque setting in Siridao. The location was carefully chosen for its natural tranquility and proximity to Smita’s home, allowing her to personally oversee operations. The serene lake, visible from every corner of the restaurant, adds to the charm, making it a memorable dining spot for locals and visitors alike.
The menu at Smita’s Lake View is a reflection of Smita’s diverse culinary journey — from her Maharashtrian roots and Punjabi influences to the Goan traditions she has embraced over the years. Every dish is curated with care, emphasising freshness, authenticity, and balance. The restaurant prepares its spice blends in-house, sources fresh seafood and produce daily, and offers a wide range of cuisines including Goan, Maharashtrian, Punjabi, and Continental. From hearty thalis to rich curries and comforting home-style meals, the offerings cater to both local and diverse palates. Customer feedback plays a key role in shaping the evolving menu, ensuring that every dish resonates with the tastes of the people who dine there.
Over time, certain dishes have become synonymous with Smita’s Lake View. The authentic Goan Fish Thali remains the restaurant’s most celebrated item — a favourite among locals and tourists alike. Other popular dishes include Prawn Dangar, Rawa Mussels, Chonak Green Masala Fry, and Chicken Cilantro. For starters, the Squid Bomb and Tisreo Cutlets are
crowd-pleasers that keep guests coming back for more.
Smita personally oversees the sourcing of all ingredients, ensuring only the freshest seafood and produce reach the kitchen. The restaurant’s in-house spice blends and marinades are prepared daily, preserving a consistency of flavour that guests have come to love. With both vegetarian and nonvegetarian options available, the kitchen also accommodates individual spice preferences, keeping every meal fresh, flavourful, and true to its homestyle roots.
At Smita’s Lake View, hospitality extends far beyond service—it’s about making guests feel at home. Smita’s hands-on approach brings a nurturing, motherly warmth to the dining experience. The staff, trained to embody the same values of attentiveness and sincerity, ensure every visitor feels welcome and cared for. The serene lakeside backdrop enhances this sense of calm, creating the perfect environment for relaxation, connection, and comfort.
Guests frequently describe Smita’s Lake View as a “home away from home,” praising its authentic flavours, cozy ambience, and the freshness of its food. The Goan Fish Thali and Prawn Dangar have received particular acclaim, often mentioned in glowing reviews. Constructive feedback is also welcomed and has helped the team continually improve — fine-tuning service standards, presentation, and even spice levels to deliver a consistently satisfying experience.
Opening just before the 2020 COVID-19 lockdown brought its share of obstacles — from supply disruptions to staffing issues. Yet, Smita and Rohit faced these early challenges with perseverance and the support of family and community. Their unwavering focus on quality and personal service helped the restaurant build a strong base of loyal customers. Over time, consistent standards and word-of-mouth recommendations allowed Smita’s Lake View to thrive despite the odds.
In Goa’s bustling restaurant landscape, Smita’s Lake View has carved out a niche by staying true to its values — authenticity, consistency, and heart. Rather than chasing fleeting trends, the restaurant focuses on timeless home-style cooking and an atmosphere that feels personal. Special events like karaoke nights and live entertainment add vibrancy, fostering a sense of community and encouraging repeat visits from regular patrons.
Social media has played a pivotal role in Smita’s Lake View’s success. Platforms like Instagram and Facebook are used to showcase the restaurant’s food, ambience, and scenic lakeside setting. Many guests first discover the restaurant online through engaging reels, influencer collaborations, and customer-shared posts. The team also values digital feedback, using it to fine-tune their offerings and stay connected with their growing audience.
With the recent opening of a second outlet in Bainguinim, featuring an air-conditioned dining area for added comfort, Smita’s Lake View is steadily expanding its footprint in Goa. Over the next five years, Smita and Rohit envision further growth — new outlets, enhanced service standards, and a stronger commitment to sustainability and local sourcing.
Their ultimate goal is to make “Smita’s” a name synonymous with authentic regional cuisine and heartfelt hospitality — a place where every guest experiences the warmth of home, the joy of good food, and the peace of dining by the lake.
Smita’s Lake View Restaurant & Bar isn’t just a restaurant — it’s a reflection of love, legacy, and Goan spirit. Whether it’s the aroma of freshly prepared seafood, the comfort of familiar flavours, or the serene beauty of the lake, every visit feels like coming home — one delicious meal at a time.
In 1983, Indira Gandhi and J.R.D. Tata created the Hermitage Villas and Lounge at Taj Fort Aguada, Goa, offering luxury, privacy, and diplomatic elegance for CHOGM delegates.
Article & Images by: Taj Fort Aguada Resort & Spa, Goa authored article
In the early 1980s, India was preparing to host the Commonwealth Heads of Government Meeting (CHOGM) in November 1983, an event that would bring leaders from over 40 countries to its shores. Prime Minister Indira Gandhi, a towering figure in Indian politics, envisioned this summit not only as a diplomatic gathering but also as a showcase of India’s prestige and hospitality. While the main proceedings were scheduled in Delhi, Goa was chosen as the venue for a special retreat—a weekend of relaxation for the delegates following the formal discussions. To ensure this retreat met the highest standards, Mrs. Gandhi turned to the Tata Group, specifically the Indian Hotels Company Limited (IHCL), which operated the Taj chain, to create an exclusive facility at the Taj Fort Aguada in Goa. This request led to the development of the Hermitage Villas and Lounge, a luxurious addition to the property that would leave a lasting legacy.
At the time, the Taj Fort Aguada Beach Resort, perched atop a hill overlooking the Arabian Sea and the historic 16th-century Fort Aguada, was already a celebrated property known for its blend of GoanPortuguese architecture and tropical charm. However, Mrs. Gandhi’s vision required something more bespoke—private, elegant accommodations that could cater to the world’s most distinguished leaders, including figures like Britain’s Prime Minister Margaret Thatcher. She sought a secluded enclave within the resort, a place where privacy and luxury would harmonise with the natural beauty of Goa’s coastline. This prompted her to approach Mr. J.R.D. Tata, the visionary chairman of the Tata Group, whose reputation for excellence and commitment to national pride made him the ideal partner for such an endeavour.
Responding to Mrs. Gandhi’s request, Mr. Tata mobilised the Taj Group’s resources with remarkable speed and precision. The result was the creation of the Hermitage Villas, a cluster of standalone cottages built on a verdant hillock within the Fort Aguada complex.
These villas were designed to offer unparalleled privacy and comfort, featuring one, two, three, and even larger interconnected units to accommodate
heads of state and their entourages. Each villa boasted private gardens, verandas, and panoramic views of the Arabian Sea, blending modern amenities like air conditioning and international direct-dial facilities with traditional Goan aesthetics, such as Mangalore clay tiles and stucco mouldings inspired by Portuguese mansions. The construction of six new cottages was prioritised to house the most prominent guests, including Mrs. Gandhi and Mrs. Thatcher, ensuring they had exclusive retreats that reflected India’s hospitality and architectural heritage.
Complementing the villas, the Hermitage Lounge was established as a sophisticated space for the delegates to unwind. This exclusive retreat within the retreat offered a serene environment where leaders could relax, enjoy the sea breeze, and partake in a curated culinary experience.
The Taj team, under Mr. Tata’s directive that “the food and service has to be top-class,” worked tirelessly to meet the exacting standards set by both the Prime Minister’s office and the Tata ethos. Chef Satish Arora, a culinary luminary at Taj, later recalled the intense pressure of catering for CHOGM, describing it as one of his toughest challenges.
The menu featured innovative Indian breakfast options like live-cooked dosas with unique fillings, alongside international fare, ensuring a seamless blend of local and global flavours.
The Hermitage Villas and Lounge were completed just in time for the CHOGM retreat, transforming Taj Fort Aguada into a diplomatic haven. The event was a resounding success, with leaders enjoying the relaxed ambiance after the rigours of the Delhi summit.
Mrs. Gandhi’s collaboration with Mr. Tata not only elevated India’s global standing but also cemented the Hermitage as an enduring symbol of luxury and legacy at Taj Fort Aguada, a testament to their shared vision of excellence. Today, these villas remain a highlight of the resort, their origins rooted in a historic moment of national pride.
Hermitage villa two bedroom - dining space
Recipe
Mumbai-based nutritionist and food blogger Greta Fernandes shares a recipe of a rich yet healthy sugar-free Kesar Malai Coconut Laddoo made with paneer, coconut, and monk fruit sweetener—easy to prepare, protein-packed, and perfect for a guilt-free Diwali treat.
Article & Images by: Greta Fernandes (Deliciously URS)
A melt-in-the-mouth sugar-free Malai Laddoo a perfect Diwali recipe.
Malai Coconut Laddoos are an absolute hit with my family. They are my personal favourite too. The taste is rich in malai without over-the-top in sweetness, and when they are presented the Diwali platter looks exotic!
I am sure once you make them, you will fall in love with this recipe. The amount of ghee used in this recipe is just one teaspoon!
Many of our Indian sweets are either deepfried or ghee-laden, so a recipe like this one comes as a refreshing change.
Another advantage is that the process of making these laddoos is also fairly simple and doesn’t require hours of stirring or advance preparations.
There are two things I look out for in a recipe. Number ONE – It should be high on taste and secondly, it should be nutritious. Sometimes, both these things are not achievable in one single recipe, especially when it comes to sweets or desserts.
The addition of paneer in this recipe enhances the protein content of the sweet.
Hence this would be a safe alternative to the greasy store-bought sweets which are packed with sugar and we don’t even want to get into the harmful colouring agents they use in the markets these days, which can wreak havoc and cause a set of health issues.
Festivities are always about sharing love and strengthening bonds.
What better way to do it than preparing something with your own hands ensuring your family gets the best.
(Sugar free)
Ingredients :
250g paneer (grated)
100g desiccated coconut
3 tbsp milk powder
3 tbsp malai (milk cream)
3 tbsp milk
2 tbsp monk fruit sweetener
¼ tsp cardamom powder
1 drop lemon food colour
1 tbsp chopped pistachios
1 tsp ghee
Saffron strands for garnish
Method :
Start by first heating a thick-bottom nonstick pan and melt 1 tsp ghee.
Add the grated paneer to the pan and mash it thoroughly as it cooks.
The consistency of paneer will change to semi solid. Keep stirring on low flame for couple of minutes ensuring the paneer doesn’t stick to the pan.
Then add the desiccated coconut, malai and milk powder to the paneer and stir well till everything combines together. This should take 4 to 5 minutes.
Now add the monk fruit sweetener and milk.
Cook the mixture till it comes together and starts leaving the sides of the pan.
Let the malai coconut laddoo mixture cool a little then take a lemon size mix and shape the mixture into laddoos.
Decorate the laddoos with saffron strands and some finely chopped pistachios.
Ready to serve.
These will stay well for upto a week in the refrigerator.
So do try the recipe and let me know your experience in the comment section.
Handy Tips :
Make sure you do not use more than 1 tsp ghee in the recipe. The paneer, desiccated coconut and the malai all have their own natural oils, which get released when we cook them. Adding more ghee than required will make the laddoos greasy.
Here we have used grated paneer, alternatively you can also grind the paneer in a mixer jar. It will give you smoother laddoo mix and the texture of the laddoos will be softer and plain from outside. While the grated paneer laddoos have a coarser texture to them. It is how you like them. Else, the rest of the recipe remains the same.
Shelf life of these laddoos is 2 days because of the cream and paneer in it. Store these in the refrigerator to last longer for about a week or so.
Happy Diwali and lots of love!!!
Recipe courtesy : Greta Fernandes
Mumbai-based Certified Nutritionist & Food Blogger
Website : DeliciouslyURS.com
authored article
Goa’s Diwali sweets blend tradition with innovation—classic treats like nevri, coconut laddoos, patoleo, and kheer are reimagined with chocolate, exotic flavours, and healthier ingredients, preserving heritage with a modern twist.
by: Renata Fernandes Images by: Freepik
Diwali in Goa isn’t just about diyas, fireworks, and family gatherings—it’s also a festival of flavours. Traditionally, Goan households prepare an assortment of sweets, known as fov or Phovachi Diwali, featuring items like laddoos, nevri, and kheer. Over time, however, Goan kitchens have started blending these age-old recipes with modern techniques and ingredients. The result? Festive treats that preserve heritage while appealing to today’s tastes.
Nevri (or karanji) remains a classic Diwali favourite, filled with coconut, jaggery, and cardamom. Today, many Goan households add a twist by replacing or mixing the filling with dark chocolate, nuts, or even Nutella. This fusion delights children and adults alike, combining tradition with indulgence.
Coconut laddoos symbolise the heart of Goan Diwali celebrations. While the traditional version uses fresh coconut, jaggery, and ghee, modern adaptations introduce flavours like saffron, rose, pistachio, or even matcha green tea. These variations keep the authentic texture intact while adding a contemporary flair.
Patoleo, a monsoon delicacy often enjoyed during festivals, also finds its place in Diwali feasts. Traditionally made with turmeric leaves, rice paste, and jaggery-coconut filling, some families now experiment by using stevia instead of sugar, or quinoa flour instead of rice, giving the sweet a nutritious makeover without losing its essence.
Goan households usually prepare rice kheer during Diwali. The modern twist comes with adding fruit purees like mango or strawberry, or infusing it with coffee and chocolate. These innovations keep the dessert familiar yet refreshing for younger generations looking for variety.
The evolution of Diwali sweets in Goa shows how traditions adapt with time. Families pass down recipes but also experiment with healthier ingredients and global flavours. This balance ensures that younger generations not only savour these sweets but also remain connected to their cultural roots.
Goa’s Diwali celebrations beautifully reflect the harmony of tradition and innovation. While households light lamps and gather in joy, the sweets on their tables tell a story—one of heritage enriched with modern creativity. From chocolate-stuffed nevri to bebinca cheesecakes, these festive delights prove that Goa’s culinary traditions shine brighter with every new twist.
authored article
Organic foods offer health, environmental, and ethical benefits—free from chemicals, nutrient-rich, humane, fresher, supports local farmers, reduces GMOs, and promotes sustainable, mindful living.
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In recent years, organic foods have moved from niche health stores to mainstream supermarket shelves, becoming a preferred choice for many households. But what makes organic food so special?
Beyond the label, organic eating represents a mindful lifestyle that prioritises health, sustainability, and ethical consumption. Here’s a closer look at the many benefits of choosing organic foods.
One of the biggest advantages of organic food is the absence of synthetic pesticides, fertilisers, and chemical preservatives. Organic farmers rely on natural methods like crop rotation, composting, and biological pest control. This ensures that fruits, vegetables, and grains are free from toxic residues, making them safer for your body and better for the environment.
Several studies suggest that organic produce often contains higher levels of vitamins, minerals, and antioxidants compared to conventionally grown food. These antioxidants not only support the immune system but also help combat free radicals, reducing the risk of chronic diseases.
Organic farming helps maintain soil health, reduces pollution, and conserves water. By avoiding synthetic chemicals, it encourages biodiversity— supporting bees, birds, and beneficial insects. It’s an approach that respects the earth’s natural balance, helping preserve resources for future generations.
Organic dairy, meat, and eggs come from animals raised in humane conditions—fed natural diets, given access to open spaces, and treated without growth hormones or antibiotics. This not only improves animal welfare but also results in cleaner, more nutritious animal products.
Many consumers swear by the superior taste of organic produce. Since it’s often grown in smaller batches and sold closer to harvest time, organic food tends to be fresher and more flavourful. The emphasis on soil health also enhances the natural taste and texture of fruits and vegetables.
Buying organic often means supporting small-scale farmers who practice sustainable agriculture. This helps strengthen local economies and reduces the carbon footprint associated with long-distance food transport.
Organic certification standards prohibit the use of genetically modified organisms (GMOs). Choosing organic ensures that your food is naturally grown and free from genetic alterations, giving consumers more control and confidence in what they eat.
Choosing organic food isn’t just about personal health—it’s a holistic decision that benefits the planet, animals, and future generations. While it can be slightly more expensive, the long-term rewards for well-being and environmental sustainability are priceless. So next time you shop, consider making a few organic swaps. Every choice you make helps nourish not just your body, but also the world around you.
