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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dry roast chana dal until aromatic.
Add lapsi and roast for a few more minutes.
Transfer roasted chana dal and lapsi to a pressure cooker. Add water, ghee, and a pinch of salt. Pressure cook for 2 whistles, or until the dal and lapsi are tender.
Transfer the cooked mixture to a pan. Add jaggery and cook until it melts completely.
Add cardamom powder, the remaining pinch of salt, and grated coconut. Mix well and bring to a gentle boil.
Heat ghee in a small pan. Fry cashews and raisins until golden, then pour the tempering over the Godshe.
Mix well. Serve warm.
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Adjust the jaggery to your preferred sweetness.
Add a little hot water if the Godshe becomes too thick and give a nice gentle boil.
Finish with ghee-roasted cashews and raisins for extra flavour.
Can I adjust the sweetness of the Godshe?
Yes, you can adjust the jaggery to your preferred sweetness.
What should I do if the Godshe becomes too thick?
Add a little hot water to adjust the consistency.
How do I know when the chana dal and lapsi are cooked?
Pressure cook for 2 whistles, or until the dal and lapsi are tender.
Can I use any other nuts for tempering?
Yes, you can use other nuts like almonds or pistachios for tempering.
What is the best way to serve Godshe?
Serve warm to enjoy the rich, comforting taste.
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