"Naivedyam: Godu Povu/ Sweet Beaten Rice/ Gud Poha/ Bella Avalakki" … a traditional Prasadam from GSB Konkani Saraswat Cuisine offered to God during festive occasions ... Stay Blessed ....
** Preparing of Godu/ Sweet Poha (pova, beaten rice, avalaki) is a must on most of the festive occasions especially during Shravana Masa Choodi Puja, Lakshmi Pooja durin Diwali, Tulasi Pooja during the Kartik Masa Month etc. This is offered as Naivedyam to God and then distributed among family and friends. Almost every home prepares this at least a few times in a year following their own traditions on festive days.
** We GSB's follow a tradition of preparing choodi/ chudi; a small bunch of assorted flower and durva/ dibrankara tied together, which is offered to Goddess Tulsi Mata and other God’s in our Puja Mandir at home along with veedo/ veeda (Betel leaf with Supari (Betel Nut)) and a Naivedyam along with fruit etc. as offering.
** The above is a picture of "Godu Povu/ Gud Poha/ Sweet Beaten Rice/ Bella Avalakki" prepared without addition of nuts and sesame seeds, you may check it out via the link shared below if desired ....
** I will not run into details on this Puja as I will not be doing justice by mention little of what I know, while there is definitely a traditional history to it. There are many reels on You Tube that may share information, however, I cannot give their authenticity, the best person to know from in my opinion is always our own family or purohitji.
** Today being the last choodi puja day during the month of Shravan I prepared this Gud Poha as an Naivedyam. I have already posted this a few years back, but then I had not added in the nuts and til. Today I have prepared the same with a little bit of difference. So without going into much details writing the recipe once again here.
** Here is my recipe for "Naivedyam: Godu Povu/ Sweet Beaten Rice/ Gud Poha/ Bella Avalakki" ... which I learnt from my Amma ...
** Ingredients :
Jaggery/ Gud/ Goda/ Bella : 250 gms
Beaten Rice/ Poha/ Povu/ Avalakki : Thin Variety, approximately 500 gms.
Coconut/ Soyi/ Nariyal : 2 cups freshly grated
Cashew nut pieces/ Kajjubi/ Kaju : ½ cup
Black Til/ Sesame/ Teelu : 2 tblsp
White Til/ Sesame/ Teelu : 3 tblsp
Cow's Ghee/ Gaiche Toop : 1 tblsp
Cardamom Powder/ Ellaichi/ Yellu : 1 tsp
** Roast finely chopped cashew nuts, black til and white til separately and allow to cool. Mix them and keep them aside.
** Melt gud/ goda/ jaggery cut into pieces in a thick bottomed kadai/ pan on low heat WITHOUT adding water. You can add in a tablespoon of water if desired, ie if you feel it will get burnt at the bottom. I have not as with practice, you adjust the heat and melt the jaggery by stirring often so be careful.
** Once the jaggery has completely melted, let come to boil on medium heat, once you see bubbles appearing lower the heat to minimum and let cook for about 5-6 minutes only. You should be careful at this step as the jaggery should not get overcooked or else it will turn hard. You should get just about one thread consistency and avoid any further cooking of the jaggery, please watch from an expert if newbie.
** Now immediately add freshly grated coconut (only the top white part of the coconut should be used) and mix well. Keep stirring for 3-5 minutes on low heat and avoid over cooking lest the chances of caramelisation increases.
** Remove from heat add ghee, mix well and let cool for some time. (Always use homemade cow's ghee for preparation of dishes on auspicious day, as it is considered sacred). This is called churnu/ churan and once its cooled add the roasted nuts, sesame/ til, cardamom powder and mix well and leave aside to come to room temperature. When the churnu has completely cooled down add beaten rice/ poha little by little while mixing it with the churan all the time until you get evenly coated poha/ beaten rice.
** Note : Do not add the poha in one go, keep mixing and adding till you find that the churan is getting mixed well into the poha and not turning dry. The amount of poha to be added really depends on the thickness and wetness of the churan and excess will make the gud poha brittle and dry on resting. So this is something that is left to individual judgement, let the mixture be slightly on wet texture. I have given approximate amount of poha, you may increase or decrease as per the outcome.
** "Godu Povu/ Sweet Beaten Rice/ Gud Poha/ Bella Avalakki" is done and ready to offered as Naivedyam/ Prasadam to God and thereby distributed among family and friends. This is a common dish in GSB homes and is prepared be it on auspicious occasions, birthdays and it tastes best served along with some breakfast type items as snack especially to guests on an function gatherings. There are plenty of posts where you will find this snack served along with other dishes just use the search option for access and please do try it, sure to be loved by all at home.
** Gud Povu/ Poha is usually prepared with Jaggery/ Goda, however, the same can be prepared with sugar syrup too. Again, there plenty of choices with small variations in preparing this sweetened beaten rice, which you will find if you browse through my Blog. I will sharing more option as and when I prepare them, so do follow me on fb Page, Instagram and do subscribe to my Blog for recipe updates.
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Thanks.