Godshe
A traditional Maharashtrian sweet pudding made with rice, chana dal, and jaggery. This creamy, cardamom-scented dessert, enriched with coconut milk, is a festive comfort food classic.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Dal and Rice
- b.Rinse the chana dal and rice separately under running water.
- c.Soak the chana dal in 2 cups of water for at least 30-60 minutes. This step is crucial for even cooking.
- d.After soaking, drain the water completely from the chana dal.
- 2
Step 2
- a.Pressure Cook the Mixture
- b.In a pressure cooker, combine the soaked and drained chana dal, the rinsed rice, and 3 cups of fresh water.
- c.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal and rice are completely soft and mushy.
- d.Allow the pressure to release naturally before opening the cooker.
- 3
Step 3
- a.Prepare Jaggery Syrup
- b.While the dal and rice are cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
- c.Heat on low, stirring continuously until the jaggery dissolves completely to form a syrup.
- d.Strain the syrup through a fine-mesh sieve to remove any impurities and set it aside.
- 4
Step 4
- a.Combine and Simmer
- b.Open the pressure cooker and mash the cooked dal-rice mixture with the back of a ladle or a whisk until it forms a coarse, creamy paste.
- c.Place the cooker back on the stove over low heat. Pour in the strained jaggery syrup and the pinch of salt.
- d.Mix everything well and let it simmer for 5-7 minutes, stirring occasionally, until the mixture is well-combined and thickens slightly.
- 5
Step 5
- a.Add Coconut Milk and Flavorings
- b.Reduce the heat to the lowest possible setting. Pour in the thick coconut milk, cardamom powder, and nutmeg powder.
- c.Stir gently to combine and warm through for 2-3 minutes. Do not let the mixture come to a boil, as this can cause the coconut milk to curdle.
- d.Turn off the heat.
- 6
Step 6
- a.Prepare Tempering and Serve
- b.In a small pan (tadka pan), heat the ghee over medium heat.
- c.Add the halved cashews and fry until they turn light golden brown.
- d.Add the raisins and fry for a few seconds until they puff up.
- e.Immediately pour this hot tempering (ghee with nuts and raisins) over the Godshe. Mix gently and serve warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, you can use a hand blender to lightly pulse the cooked dal and rice mixture before adding jaggery.
- 2The soaking time for chana dal is crucial. Soaking for an hour will yield the best results.
- 3Always add coconut milk on the lowest heat and never boil it to prevent it from splitting or curdling.
- 4Godshe thickens considerably as it cools. You can adjust the consistency by adding a splash of warm water or coconut milk when reheating.
- 5Using dark-colored jaggery will give the Godshe a richer color and deeper flavor.
Adapt it for your goals.
With Saffron
Soak a few strands of saffron in 1 tablespoon of warm milk and add it along with the coconut milk for a beautiful color and royal aroma.
Different NutsDifferent Nuts
Feel free to use other nuts like slivered almonds or chopped pistachios for the garnish instead of or in addition to cashews.
With Poppy SeedsWith Poppy Seeds
For extra texture and flavor, you can add 1 tablespoon of roasted and ground white poppy seeds (khus khus) along with the coconut milk.
Why this is on our healthy list.
Plant-Based Protein Source
Chana dal provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Rich in Minerals
Jaggery is an unrefined sugar that retains more minerals like iron and magnesium compared to white sugar, contributing to better overall health.
Sustained Energy Release
The combination of complex carbohydrates from rice and dal, along with the natural sugars from jaggery, provides a steady release of energy.
Frequently asked questions
One serving of Godshe (approximately 1 cup) contains around 430-450 calories, primarily from jaggery, coconut milk, and ghee.
