In Portuguese, Teias De Aranhas refers to “cobwebs” or “spider webs”. Known as “Gons” or “Cocad” in Konkani and a traditional Goan Christmas sweet. It is prepared with the firm flesh from tender coconuts. Getting ones with the right kernel can be a challenge. While I was in Goa, my in-laws went above and beyond to get some by even contacting their neighbours. Fortunately, one came by with five on his motorbike. Quick and easy to make with just three ingredients; tender coconut, water and sugar. Deliciously sweet with the goodness of coconut.
This is the first time I did Gons from start to end and seen how it is prepared. The kernels are scooped out from the halved coconut with any brown skin peeled off. Then, cut into thin strips, kept in water to prevent them from turning black. Drained, cooked in a dash of water until liquid has been reduced. Sugar is added, which melts and thickens, coming to the centre with the sides of the pan starting to crystallize. Working quickly with a couple of forks by spreading forkfuls of the mixture onto 12 cm square-sized tissue or buttered papers with edges cut in decorative patterns. Once the coconut clusters cool and harden, stored in an airtight container. Preparing this sweet on a low heat and taking it off the fire at the right time maintains its white colour or else, the mixture can turn brown.
This is the first time I did Gons from start to end and seen how it is prepared. The kernels are scooped out from the halved coconut with any brown skin peeled off. Then, cut into thin strips, kept in water to prevent them from turning black. Drained, cooked in a dash of water until liquid has been reduced. Sugar is added, which melts and thickens, coming to the centre with the sides of the pan starting to crystallize. Working quickly with a couple of forks by spreading forkfuls of the mixture onto 12 cm square-sized tissue or buttered papers with edges cut in decorative patterns. Once the coconut clusters cool and harden, stored in an airtight container. Preparing this sweet on a low heat and taking it off the fire at the right time maintains its white colour or else, the mixture can turn brown.
Gons or Teias De Aranhas (Cobwebs/Spider Webs/Coconut Candy Clusters)
(Yields 15)
Ingredients:
5 tender coconuts with firm flesh
1/2 kg sugar
1/4 cup water
tissue or butter paper cut into 12 cm x 12 cm pieces
Method:
Cut decorative patterns along the four sides of each tissue or butter paper. Alternatively, you can stack a few pieces, while cutting similar designs. Spread on the table and keep them ready.
Using the handle of a spoon, separate the kernels from the halved tender coconuts. Peel off the brown skins. Cut into thin long strips and place in water to prevent them from turning black. Once ready to cook, drain off the water and transfer coconut strips in a pan with 1/4 cup water. On low heat, let strips soften, stirring continuously. When liquid has reduced, add the sugar.
The sugar will melt, bubble and mixture will slowly start to thicken coming to the centre with sides starting to turning white. Ensure to stir continuously throughout the cooking process.
To check for doneness, take out a couple of strips to see if they crystallize. Working fast with a couple of forks, place forkfuls of mixture onto the prepared decorative paper. Set aside to cool. They harden quickly within minutes. Store in an airtight container.
Note:
(Yields 15)
Ingredients:
5 tender coconuts with firm flesh
1/2 kg sugar
1/4 cup water
tissue or butter paper cut into 12 cm x 12 cm pieces
Method:
Cut decorative patterns along the four sides of each tissue or butter paper. Alternatively, you can stack a few pieces, while cutting similar designs. Spread on the table and keep them ready.
Using the handle of a spoon, separate the kernels from the halved tender coconuts. Peel off the brown skins. Cut into thin long strips and place in water to prevent them from turning black. Once ready to cook, drain off the water and transfer coconut strips in a pan with 1/4 cup water. On low heat, let strips soften, stirring continuously. When liquid has reduced, add the sugar.
The sugar will melt, bubble and mixture will slowly start to thicken coming to the centre with sides starting to turning white. Ensure to stir continuously throughout the cooking process.
To check for doneness, take out a couple of strips to see if they crystallize. Working fast with a couple of forks, place forkfuls of mixture onto the prepared decorative paper. Set aside to cool. They harden quickly within minutes. Store in an airtight container.
Note:
- Cooking on low heat and taking the mixture off the fire at the right time maintains the white colour or else, can turn brown.
- If desired, the mixture can be coloured with edible food colours and flavoured with vanilla essence.
- Usually a sugar syrup is prepared first with coconut strips added later, my in-laws prepared Gons as indicated in the method.
- Mother-in-law chickens pecking on leftover bits of the flesh after it was scooped out.