Godd means Jaggery/sweet and Poha is beaten rice. In Konkani Poha is transformed into two varieties both sweet and savoury one. The sweet one is important during festivals and functions both in temples and houses of G.S.B community. It is a divine prasad. I would say they are a must .Both the versions are prepared in normal days too and are served as a snack or with Rulav/Upma.
Here is my version made with jaggery syrup. This remains for 3-4 days without spoiled. There are instant version too with jaggery/sugar but has to be finished off the same day.
Here is my version made with jaggery syrup. This remains for 3-4 days without spoiled. There are instant version too with jaggery/sugar but has to be finished off the same day.
Ingredients:-
- Thin variety poha – 2 cups
- Jaggery – 1 cup
- Grated coconut – 1 cup
- water -1/4 cup
- Ghee – 2-3 tsp
Method:-
- In a pan add jaggery and water together in medium flame and make a thick paank (Syrup), but not the string consistency paank.
- Now add the coconut gratings and mix well. Now the thick syrup will again get diluted when the juice in the coconut oozes out. cook till the bubbles arrive in the centre and in all sides of the pan. Keep stirring.
- Do not make it dry – let it be little watery. Now switch off the gas.
- Add cardamom powder and ghee.
- When completely cool Mix the poha with your hands till the coconut jaggery syrup coats the poha.
- Poha prasad is ready.
Note-:
- For instant version just powder the jaggery and mix all the rest of the ingredients and serve.
- Can use sugar in place of jaggery.
- Roasted and coarsely ground moongdal and small square sugar candy/kalkand/kalusakkare can be added along with this – which gives a crunchiness in between.
Konkani Khann Anik Jevan 
Leave a comment