Diwali in Goa is all about different varieties of beaten rice. During Diwali, the markets are flooded with different kinds of beaten rice from red beaten rice to puffed beaten rice (fulayille fov). No Diwali faral is complete without tiskshe fov! This spicy, sweet, crispy treat is loved by adults and children alike.
What you will need:
| Ingredients | Quantity |
|---|---|
| Black Pepper Corns | 1/4 teaspoon |
| Chikeche Godh or Sticky Jaggery | 250 grams |
| Dry Desiccated Coconut | 1/2 cup |
| Dry Red Chilies | 5 |
| Fenugreek Seeds or Methi | 1/4 teaspoon |
| Green Chili | 3 large |
| Lemon | 1/2 |
| Oil | 2 1/2 cups for frying |
| Roasted and Peeled Peanuts | 1/2 cup |
| Roasted Chana Dal | 1/2 cup |
| Salt | 1/2 teaspoon |
| Sesame Seeds | 1/4 cup |
| Shankar Chap Hing or Raw Asafetida | 5 grams |
| Thick Beaten Flat Rice/ Fov | 2 1/2 cup |
| Turmeric | 1/2 teaspoon |
| Water | approximately 1 cup |
Prep Time: 30 minutes
Cook time: 60 minutes
Total time: 3 hours
Servings: Makes around 3-4 kg of tikshe fov
How to make it:
- Heat the oil for frying.
- Once hot, fry the thick rice until it puffs up. Place on a paper towel to drain extra oil and set aside. If you are in Goa, you can use fulayille fov readily available in the market instead.
fry the fov - In a pan heat 1 tablespoon oil. Fry the dry red chilies. Add the black pepper, fenugreek seeds and raw asafetida (shankar chaap hing) and fry as well. If you don’t get raw asafetida use powdered asafetida instead.
- Let this mixture cool to room temperature.
- Make a fine paste of the chili, fenugreek seeds, black pepper and asafetida mixture with 1/4 cup of water. This is your masala.
- In a vessel heat 1 tablespoon oil. Once hot, add the green chilies and fry till they begin to char.
- Reduce the flame to a slow simmer. Add the chikki godh and stir occasionally until it melts. (Chikki Godh is a special kind of jaggery that you get in Goa which is stickier than the normal jaggery. Unfortunately you need this particular kind of jaggery to make this dish and it cannot be replaced with regular jaggery if you want the authentic taste.)
- Once all the jaggery has melted, add in the ground masala.
- Add in turmeric and the remaining amount of salt as well. Cook for around 20-30 minutes. Stir frequently to prevent the jaggery from burning.
- Cook till you get a sticky paste. In a plate take some water and pour a few drops of the jaggery paste. The jaggery should form a firm ball without dissolving in the water before you proceed to the next step.
Jaggery should form a ball in water without dissolving - Add juice of half a lemon.
- Add in the dry desiccated coconut and cook for a few minutes.
- Add in the sesame seeds, roasted chana dal and roasted peanuts as well.
- Lastly, add the puffed fov.
- Mix everything well. Let it cool completely.
- Store in an air tight container. This churmo can be stored for approximately one month.
- Enjoy with your family and friends during Diwali!