Did you know that besides halwa, bottle gourd or dudhi is used in godshem, a traditional Goan sweet dish? Thanks to Aunty Virginia, my brother's mother-in-law who inspired me. She often made godshem with chana dal and bottle gourd. Sadly she passed away on 22nd March, 2016. An amazing cook, kind, caring and gentle soul. Today, I honour and treasure her sweet memories.
We have been growing sicilian zucchinis in our garden (picture below) for several years now and every summer, blessed with a good yield. The taste and texture is similar to bottle gourd which I have added in this godshem or pudding, cooked with chana dal, coconut milk, jaggery, rice flour and cardamom powder. A couple of small turmeric leaves are incorporated to flavour the pudding. This godshem is mouthwateringly delicious with the inclusion of the small pieces of bottle gourd, which are a sweet surprise like soft jelly. The bite from the chana dal, sweetness from the coconut milk along with jaggery, hint of flavour from cardamom and turmeric leaves makes godshem enjoyable and loved by all.
Health benefits of bottle gourd can be found here.
We have been growing sicilian zucchinis in our garden (picture below) for several years now and every summer, blessed with a good yield. The taste and texture is similar to bottle gourd which I have added in this godshem or pudding, cooked with chana dal, coconut milk, jaggery, rice flour and cardamom powder. A couple of small turmeric leaves are incorporated to flavour the pudding. This godshem is mouthwateringly delicious with the inclusion of the small pieces of bottle gourd, which are a sweet surprise like soft jelly. The bite from the chana dal, sweetness from the coconut milk along with jaggery, hint of flavour from cardamom and turmeric leaves makes godshem enjoyable and loved by all.
Health benefits of bottle gourd can be found here.
Godshem
(Serves 4 or 6)
Ingredients:
1 cup chana dal
2 cups or 350 grams bottle gourd (cut into small pieces)
1 pyramid (125 grams) Goa jaggery (grated)
2 cups fresh grated coconut
2 tablespoon rice flour dissolved in 1/4 cup water
1/4 teaspoon cardamom powder
a pinch or two of salt
Method:
Soak chana dal in warm water for a couple of hours. In a saucepan, cook dal with 2 cups water which should take around 15 minutes. Discard the white froth and any remaining water. Set aside.
Grind the grated coconut with 1 cup warm water in a blender. Strain the thick milk in a bowl.
Transfer the ground coconut back into the blender jar and grind with another 2 cups of warm water. This is the thin milk, strain and keep in a separate bowl.
In a heavy-bottomed pan, add the cooked dal, pieces of bottle gourd, jaggery, rice flour slurry and thin coconut milk. Cook on medium heat stirring frequently. (Note: If you have access to turmeric leaves, add a couple of baby leaves or a piece of a big leaf in the godshem for flavor.)
Once the godshem starts to thicken, stir in the thick coconut milk, cardamom powder and salt. Continue to cook till it reaches the consistency of a custard, around 45 minutes. Serve warm.
Note:
(Serves 4 or 6)
Ingredients:
1 cup chana dal
2 cups or 350 grams bottle gourd (cut into small pieces)
1 pyramid (125 grams) Goa jaggery (grated)
2 cups fresh grated coconut
2 tablespoon rice flour dissolved in 1/4 cup water
1/4 teaspoon cardamom powder
a pinch or two of salt
Method:
Soak chana dal in warm water for a couple of hours. In a saucepan, cook dal with 2 cups water which should take around 15 minutes. Discard the white froth and any remaining water. Set aside.
Grind the grated coconut with 1 cup warm water in a blender. Strain the thick milk in a bowl.
Transfer the ground coconut back into the blender jar and grind with another 2 cups of warm water. This is the thin milk, strain and keep in a separate bowl.
In a heavy-bottomed pan, add the cooked dal, pieces of bottle gourd, jaggery, rice flour slurry and thin coconut milk. Cook on medium heat stirring frequently. (Note: If you have access to turmeric leaves, add a couple of baby leaves or a piece of a big leaf in the godshem for flavor.)
Once the godshem starts to thicken, stir in the thick coconut milk, cardamom powder and salt. Continue to cook till it reaches the consistency of a custard, around 45 minutes. Serve warm.
Note:
- One pyramid was sufficiently sweet for the ingredients listed above. In case you would prefer it sweeter, add more jaggery or sugar, according to your taste.
- This is a sweet dish so don’t add too much salt.
- Discard turmeric leaf before serving.
- Bottle gourd can be replaced with rice. Soak 1/2 cup rice for a couple of hours. Cook with thin coconut milk and rest of the ingredients, omitting the rice flour slurry.
See More Goan Sweet Recipes
