A tall cake of many thin layers — coconut milk, egg yolks, sugar and flour, with ghee between them — each baked under a grill before the next is poured.
The queen of Goan sweets, made at Christmas and for weddings. A popular story credits a nun at a convent in Old Goa, who made it with seven layers for the seven hills of Lisbon; it's a good story, and nobody can prove it.
Traditionally it had anything up to sixteen layers, each cooked with heat from above — once with coals on the lid — and building one takes hours.