Traditional Goan Dessert – Dudhiya Goddxem

Tasty, Forgotten Dudhiya Goddxem

It’s time to revive a tasty and forgotten traditional Goan dessert – Dudhiya Goddxem. A kind of Goan dudhi kheer, this goddxem is amazingly easy to make, requires just a handful of ingredients, and has an awesome taste.

Having only recently discovered this traditional Goan bottle gourd dessert that’s on the verge of being forgotten, I’m now so happy to share it with you. Just my way of trying to keep an old tasty cooking tradition alive. If you enjoy the video and then enjoy the actual dish, do share the link with your friends and family so they too could enjoy it!

While this is a kheer kind of goddxem, a popular pudding kind of Goan goddxem is equally delicious and made with rice, chana dal, palm jaggery, and coconut milk. The Goan vonn is another popular goddxem in Goa, a flavour-packed thick kheer that you could enjoy hot or cold. You have to taste these traditional dishes to experience how tasty Goan desserts are.

Ingredients

250g dudhi (bottle gourd)

70g (¼ cup + 2 tbsp) chana dal

160g (¾ cup) jaggery

2 cups coconut milk

(extracted from 1 ½ cups grated coconut)

¼ cup sabudana (tapioca sago)

2 tbsp rice flour

½ tsp salt

1 tsp ground cardamom

½ tsp nutmeg

2 – 3 tbsp cashew nuts

Procedure:

1. Wash the chana dal and soak it in an equal quantity of water.
2. In the meanwhile, prepare the sabudana. Wash it and soak it in 3 tbsp of water for around 20 minutes.
3. Just around 15 minutes before using it, (to prevent it from becoming discoloured), cut the bottle gourd.
4. Peel a tender dudhi or bottle gourd that doesn’t have too many seeds. Then cut it length-wise into 1″ thick strips. Slice off and discard the inner spongy core of each strip. Finely cut each strip into small, thin, pieces.
5. Transfer the cut dudhi, the sabudana, and the chana dal to a cooker vessel along with 1 cup of water. Pressure cook this, reducing the heat after the cooker comes to full pressure, and then cooking the ingredients mix for around 10 minutes under pressure.
6. After that, transfer the mix to a cooking vessel, and to it, add the salt, and the jaggery. Add around a ¼ cup of water too if necessary. Cook this on medium heat for around 5 minutes.
7. Next, stir in the coconut milk, ground cardamom, grated nutmeg, and 3 tbsp of chopped cashew nuts.
8. Reduce the heat to low and bring the mix to a slow boil. Then stir in a slurry made with 2 tbsp of rice flour and 4 – 5 tbsp of water.
9. The goddxem mix will soon start thickening. Once it thickens, you have to stir the goddxem continuously to prevent it from getting burnt.
10. Let it simmer and cook on low heat for around 3 minutes and then take it off the stove. 11. The goddxem will thicken even more as it cools. So if you want it to be this thick even after it cools you could add in around ¼ to ½ a cup of water at this stage. Then stir the goddxem well, and let it come to a boil one last time. But if you want it to be a little thicker than this on cooling then don’t add any water to it.
11. Take the spoon out and cover the vessel and let it stay that way for around 20 minutes.
12. Twenty minutes later, your dudhi goddxem or bottle gourd goddxem will be ready to be served.
13. This Goan dudhi kheer can be enjoyed hot or cold. The choice is yours. Either way, you’ll surely want more than one serving.

Enjoy!