Godshe is a traditional dessert and should be enjoyed in moderation. It offers some health benefits from chana dal (protein, fiber) and jaggery (minerals), but it is also high in calories and natural sugars. It's a healthier alternative to desserts made with refined sugar.

Can I make Godshe without a pressure cooker?

Yes, you can. Cook the soaked dal and rice in a heavy-bottomed pot with about 4-5 cups of water. It will take longer, about 40-50 minutes, to become completely soft. You may need to add more hot water as it cooks.

Can I use sugar instead of jaggery?

While you can substitute with an equal amount of brown sugar, using jaggery is essential for the authentic taste, color, and aroma of traditional Godshe.

How do I store leftovers?

Store Godshe in an airtight container in the refrigerator for up to 3 days. It will thicken when chilled. Reheat gently on the stovetop, adding a little warm water or coconut milk to reach the desired consistency.

Is Godshe vegan and gluten-free?

This recipe is naturally gluten-free. To make it vegan, simply use coconut oil or another vegan butter substitute instead of ghee for the tempering.

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Godshe

POPULARITY

0.0/5

TASTE SCORE

8/10

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.

PREP

15m

COOK

35m

SERVES

1 CUP

430 cal

SERVINGS

INSTRUCTIONS

6 steps. 35 minutes total.

6 STEPS

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.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For a creamier texture, you can use a hand blender to lightly pulse the cooked dal and rice mixture before adding jaggery.
2
The soaking time for chana dal is crucial. Soaking for an hour will yield the best results.
3
Always add coconut milk on the lowest heat and never boil it to prevent it from splitting or curdling.
4
Godshe thickens considerably as it cools. You can adjust the consistency by adding a splash of warm water or coconut milk when reheating.
5
Using dark-colored jaggery will give the Godshe a richer color and deeper flavor.

RECIPE VARIATIONS

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 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 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.

HEALTH BENEFITS

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.

QUESTIONS?

Frequently asked questions

One serving of Godshe (approximately 1 cup) contains around 430-450 calories, primarily from jaggery, coconut milk, and ghee.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Godshe

For 4 servings

6 steps. 35 minutes total.

Step 1

Step 2

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Step 6