Godshe reminds me of my good old school days when I would come back home for tea wondering what mother would have read to gobble up, Godshe was one of those finest tea time surprises she had in store.
Godshe is like paisum to a certain extent except it does not have the dry fruits et all, its sweetness is derived from the unique pyramid shaped Goa jaggery.
Soak the Rice and Dal overnight then cook it in the thin coconut milk.
Keep cooking till it becomes soft and make sure its on a slow flame.
Once you cook it for a little while and the rice and dal has softened you can add the required amount of Goa jaggery.
Now once again this will require some patience as you keep stirring it and wait for it to thicken, slower the flame the better.
Make sure the mixture does not get stuck to the bottom of the dish, when you find the mixture has thickened enough you can add the thick coconut milk.
Once again its time to stir up some magic, add a pinch of salt as you keep stirring, no getting stuck at the bottom of the dish!
By now you would find the Godshe appearing darker in colour and it gets thicker as you stir, until it gets that perfect colour and viscosity.
Now you can get the Godshe off the fire and pour it into trays for cooling, not too deep a centimeter thick is good. It gets solidified to a certain extent.
This is a some like it hot some like it cold dish, I alternate between the two, you go ahead and try it whichever way you like.