Indian
Vegan
Gluten freeGodshe
Broken rice and jaggery pudding
गोडशें: Goan broken-rice pudding with jaggery and thick coconut milk
Godshe is the quiet sweet of Goan Saraswat and Gaud Saraswat kitchens, made on festival mornings, for a family puja, or simply when there is fresh coconut and good jaggery in the house. Broken rice is cooked until soft and creamy, then sweetened with dark coconut jaggery and loosened with first-press coconut milk, giving a pudding thicker than payasam and deeply caramel in flavour. Many families make the same dish with chana dal instead of rice. The usual mistake is adding jaggery while the rice is still firm, because the sugar stops the grains from softening any further. Chef's tip: a few slivers of fresh coconut and a pinch of nutmeg on top make it taste like a temple offering.
- Prep
- 10 min
- Cook
- 35 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 330 kcal
Ingredients
For the godshe
- 2 ⅞ oz broken rice or short-grain ricerinsed; pulse briefly if whole
- 2 cups water
- 5 oz coconut or cane jaggerygrated
- 1 cup thick coconut milk
- ½ tsp ground cardamom
- 1 pinch salt
To finish
- 1 pinch grated nutmeg (optional)
- 2 tbsp fresh coconut slivers (optional)
Tick what you have; the rest goes in the basket.
Method
0/4 doneStep 1: Bring 2 cups water to the boil in a heavy pan, add 2 ⅞ oz broken rice or short-grain rice and simmer over medium-low heat for 20–25 minutes, stirring often, until the rice is completely soft and the mixture looks porridge-thick.
25 minStep 2: Stir in 5 oz coconut or cane jaggery and 1 pinch salt and cook for 4–5 minutes until the jaggery has melted and the pudding turns glossy brown.
5 minStep 3: Lower the heat, pour in 1 cup thick coconut milk and ½ tsp ground cardamom and stir for 2–3 minutes just until it steams; do not boil.
3 minStep 4: Take off the heat and rest 5 minutes. Serve warm with 1 pinch grated nutmeg and 2 tbsp fresh coconut slivers on top.
5 min
KrazyBadal
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