Kangaache Ghons are noodle or nest like papads made with local Goan sweet potatoes, called kangaa. These sweet potatoes have a starchy texture and  have few strings in their flesh. They are key to making this recipe because other types of sweet potatoes may have a stringy texture which interferes with the process of making these ghons/nests. These white sweet potatoes are available for a short period in Goa from February to March. You will find them being sold along the highway from Margao to Panaji and also in local food markets. This recipe is really simple to make once you get the technique down. During summer holidays Mummy would deep fry these “kangaache ghons” and sprinkle them with sugar. It resembles a bird’s nest glistening with dew drops.

What you will need:

How to make it:

• Clean and wash the sweet potatoes. Make sure the sweet potatoes you use do not have a stringy texture or the ghons will be hard to make.
• Add the sweet potatoes in a vessel with enough water to cover them.
• Add in the salt.
• Boil the sweet potatoes until cooked (DO NOT overcook them to a point that they get mushy).
• Drain the water and peel the sweet potatoes.
• Grate immediately.
• Keep a sheet of plastic or plates ready to remove the “ghons” on.
• Fill the grated sweet potato in a chakri maker with the sev making disc (The chakri maker is also known as Chakardato in Konkani or Sev Sancha in Hindi).
• Make around 4 inch wide “ghons” (nest shapes as shown in the picture). This process needs to be done when the sweet potatoes are warm. Once they cool down the ghons do not form well. Please use caution while handling the hot sweet potatoes.
• Dry the ghons in the sun for at least 5 days or until completely dry.

  

• Store well in an air tight container.  This recipe will yield at least 1 1/2 kilograms of ghons. If stored well, these will last for at least a year if not more (that is if you can resist not eating them!).
• Deep fry when ready to eat. Sprinkle with sugar while hot and enjoy with a cup of tea.