A Goan Diwali is not complete without “fov” or beaten rice. The uniqueness of  a Goan Diwali lies in the different kinds of preparations made from “fov”.  Besides making fresh beaten rice recipes, Goans also make dry recipes ahead of time to serve to their guests during Diwali. One such recipe is Godh or Sakhricho Chiwdo. This chiwda is made with “khaaz” (a mixture of peanuts, roasted chana dal, til, coconut and dry fruits) mixed with sugar-coated beaten rice. This chiwda is unique to Goa. One of the members on the Traditional Goan Foodie facebook group requested me for this recipe. I had almost forgotten how good this chiwda tastes!

What you will need:

How to make it:

• In Goa, “fullayille fov” or puffed beaten rice is readily available. Since it is not available in the USA, I buy thick poha and make them at home. Heat the oil and once hot, add the poha little at a time and fry them till they puff up. Drain on a paper towel.
• Keep the roasted chana dal, til or sesame seeds, dry coconut flakes or pieces, peanuts (roasted and peeled) ready. This mixture together is called the “khaaz”.
• In a wide-mouthed vessel, add the sugar, water and juice of half a lemon.
• Let this mixture come to a boil and thicken. Stir frequently. Cook till a two string consistency is obtained.

  

• Add the cardamom powder to the sugar syrup. Mix well and turn the flame off.
• Add the puffed beaten rice and the khaaz. Mix everything well until the sugar is evenly coated on the puffed beaten rice.
• Let the chiwdo cool completely. Once cooled, store immediately in an air tight container. If stored properly this chiwdo will last about 30-40 days. Enjoy with your family and friends during Diwali.