"Naivedyam: Gulkand Godu Povu (Gulkand Sweetened Beaten Rice/ Poha/ Avalakki)" … Godu phovu is a traditional Prasadam from GSB Konkani Saraswat Cuisine that can be offered to God as prasadam on any festive occasion ... gave a small twist by adding Gulkand (a sweet, jam like preserve made from rose petals+ sugar) and it turned out much more flavourful … do try it for a change from regular godu povu, it’s aromatic and delicious ... Stay Blessed~ Spread Happiness ….
** Preparing of Godu/ Sweet Poha (pova, beaten rice, avalaki) is a must on most of the festive occasions specially during Shravana Masa Choodi Puja (a ritual followed by GSB community), 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 or any special day marked in their family. A very easy to prepare Naivedyam dish, though a little bit tricky for newbies as one has to have proper judgement of the right consistency of the churan prepared which one is sure to learn from experience.
** As I mentioned on the title of this Naivedyam recipe, Godu Povu can be prepared on any auspicious occasion to celebrate either festive days or on any special day and what more special occasion does one need than to celebrate the proud moment of the installation of world’s largest bronze Sri. Rama Pratima in one’s own community mutt. My salutations at the lotus feet of Mathadipati Parampoojya Shreemad Vidyadheesh Teerth Shreepad Vader Swamiji who made this great event possible and gave a proud moment to GSB’s. May their divine presence continue to inspire and bless our GSB Samaja/ Community with spiritual strength and continue to illuminate our path of devotion, unity, and seva.
** Today on 28th November 2025; Our Honorable Prime Minister Sri. Narendra Modi-ji did the Lokarpan of 77 foot bronze Pratima of Prabhu Shree Rama at Shree Samsthan Gokarn Partagali Jeevotam Math, Canacona, Goa; in the divine presence of Parampoojya Shreemad Vidyadheesh Teerth Shreepad Vader Swamiji. A special commemorative coin marking 550 glorious years was also released along with the customized “My Stamp” and “Special Cover” with “Special Cancellation,” commemorating the 550 sacred years of the Samsthan. Humbled and blessed to belong to GSB Konkani Saraswat; a community that has been excelling on all fronts including the spiritual path.
** On the auspicious occasion of divine celebrations of Śārdhapañcaśatamanotsava, of Shree Samsthan Gokarn Partagali Jeevottam Math known as Dakshin Ayodhya, the spiritual centre of the Samsthan; let us remember with deep reverence all our revered Guruvaryas who have guided, nurtured, and uplifted our Samaja through 550 sacred years. GSB has a long history which you will find it all if you use any of the key words in Google, the historic event was live today on You Tube. You may watch it at your leisure if desired by visiting Partagali Mutt channel. Stay Blessed~ Spread Happiness and please do try out this Naivedyam shared, it tastes wonderful.
** I prepared it on this auspicious occasion as thankful gesture to Prabhu Sri. Rama and our Parampoojya Shreemad Vidyadheesh Teerth Shreepad Vader Swamiji for making this event possible without any hitches whatsoever. Without running into details let me share the recipe which is same as that prepared using beaten rice/ povu, I have not made any other changes, just gave a small twist by adding Gulkand (a sweet, jam like preserve made from rose petals+ sugar) to our normal recipe and it turned out much more flavourful and delicious. I am sharing a links below to the traditional recipe and others, which you may browse through and check out for more information.
** Here is my recipe for "Gulkand Godu Povu (Gulkand Sweetened Beaten Rice/ Poha/ Avalakki)" … my style, try it, tastes awesome ….
** Ingredients :
Jaggery/ Gud/ Goda/ Bella : 250 gms
Povu/ Phovu/ Ragi Poha/ Beaten Rice: 400 gms (Approximately)
Coconut/ Soyi/ Nariyal : 2 cups freshly grated
Gulkand/ Rose Petal In Sugar Preserve : 4-5 tblsp
Cashew nut pieces/ Kajjubi/ Kaju : ½ cup
Black Til/ Sesame/ Teelu : 2 tblsp
White Til/ Sesame/ Teelu : 3 tblsp
Cow's Ghee/ Gaiche Toop : 1-2 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 ready.
** Melt gud/ goda/ jaggery cut into pieces in a thick bottomed kadai/ pan on low to medium heat WITHOUT adding water. You can add 2-3 tablespoons 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 and avoid burning it. I used chikki gud (sticky jaggery) easily available in Mumbai, you may use any.
** 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), Gulkand/ Rose Petal In Sugar Preserve and mix well. Keep stirring for another 3-5 minutes on low heat and avoid over cooking lest the chances of caramelisation increases. All ingredients should mix well into a semi thick mass.
** Remove from heat add ghee, mix well and let cool to room temperature. (Always use homemade cow's ghee for preparation of Naivedyam dishes on auspicious day, as it is considered sacred). This is called churnu/ churan and once its cooled down properly then add the roasted nuts, sesame/ til, cardamom powder and mix well. When the churnu has completely cooled down add beaten rice little by little while mixing it with churan all the time until you get evenly coated poha/ beaten rice.
** Note : Do not add all of the poha in one go, but keep mixing and adding until 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. Therefore, this is something left to individual judgment, let the mixture be on slightly wet texture. I have given approximate amount of poha, you may increase or decrease as per the outcome.
** "Gulkand Godu Povu (Gulkand Sweetened Beaten Rice/ Poha/ 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 or any other occasion. It tastes best served along with breakfast items/ snacks especially to guests at function gatherings. There are plenty of posts where you will find this snack served along with other dishes in this Blog, just use search option and please do try them, sure to be loved by all at home.
** Gud Phovu/ Poha is usually prepared with Jaggery/ Goda, however, the same can be prepared with sugar too which just light sugar should be brought to one thread consistency. 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 options as and when I prepare them, so do follow me on fb Page, Instagram and do subscribe to my Blog for recipe updates and do give me a feedback if possible.
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