Goan Godshem
A gently sweet Goan dessert made with chana dal, jaggery, coconut milk, and warm spices. It cooks into a rich, comforting pudding-like payasam that is often served during festive meals and special family gatherings.
For 4 servings
- prep
Wash the chana dal.
Rinse the chana dal well in a few changes of water until the water looks mostly clear.
- boil · ~25 min
Cook the chana dal until tender.
1.Add chana dal and 2 cups water to a pot.2.Bring to a boil over medium heat.3.Lower the heat and cook until the dal is soft but still holds its shape, 20 to 25 minutes.4.Add a little more water if needed so the dal does not dry out. - mix · ~3 min
Melt the jaggery.
Add jaggery and the remaining 0.5 cup water to the cooked dal. Stir well until the jaggery fully dissolves.
- simmer · ~10 min
Add the coconut milk and spices.
1.Add coconut milk to the pot and mix gently.2.Add crushed green cardamom, nutmeg powder, and salt.3.Cook on low heat until the godshem thickens slightly, 8 to 10 minutes.4.Stir often and do not let it boil hard after adding coconut milk. - saute · ~2 min
Fry the cashews and raisins.
1.Heat ghee in a small pan over low heat.2.Add cashew nuts and cook until lightly golden.3.Add raisins and cook just until they puff up. - assemble · ~1 min
Finish the godshem.
Pour the fried cashews, raisins, and ghee into the pot. Mix gently and cook for 1 minute more.
- serve
Serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the chana dal only until tender; if it turns mushy, the godshem loses its pleasant bite.
- 2Dissolve the jaggery fully before adding coconut milk so the sweetness spreads evenly through the pudding.
- 3Keep the heat low after adding coconut milk; a hard boil can make it split or taste oily.
- 4Stir often during the final simmer because jaggery and coconut milk can catch at the bottom quickly.
- 5Fry the cashews first and add raisins only at the end, since raisins puff in seconds and burn easily.
- 6Godshem thickens as it sits, so loosen leftovers with a splash of hot water or coconut milk before reheating.
- 7For festive serving, make it a few hours ahead and rewarm gently; the cardamom and nutmeg meld beautifully.
Adapt it for your goals.
Vegan
Replace the ghee with coconut oil to keep the dessert fully plant-based while preserving its rich coconut aroma.
thicker payasamThicker-payasam
Simmer a little longer after adding coconut milk for a denser, pudding-like godshem that is ideal for festive dessert portions.
lighter sweetLighter-sweet
Reduce the jaggery slightly if you prefer the nuttiness of chana dal and coconut milk to stand out more than the sweetness.
nut freeNut-free
Skip the cashews and use extra raisins in the tempering for a simpler garnish with the same sweet contrast.
Why this is on our healthy list.
Plant Protein From Chana Dal
Chana dal adds satisfying plant protein and makes this dessert more substantial than a purely milk-based sweet.
Fiber-Rich Ingredients
Split chickpeas, jaggery, raisins, and cashews contribute fiber, which helps give the dish a more filling texture.
Mineral-Rich Traditional Sweetener
Jaggery is a less refined sweetener traditionally used in Indian desserts and brings a deeper flavor than white sugar.
Energy-Dense Festive Dessert
Coconut milk, dal, cashews, and raisins provide lasting richness and energy, making godshem well suited to celebratory meals.
Frequently asked questions
Yes. Use a thick, well-shaken canned coconut milk and keep the heat low after adding it so the godshem stays smooth.
