By Akshara
June 23, 2026
Doce Bhaji (also known as Godshem) is a deeply comforting, traditional Goan sweet pudding that takes centre stage during the vibrant monsoon feast of Sao Joao. Unlike the dry, fudge-like Goan doce, this festival staple features a rich, spoonable texture made from broken wheat (lapsi), fragrant coconut milk, and dark, earthy palm jaggery. Simmered gently to create a warming dessert that cuts through the heavy rainy season humidity, it delivers a beautiful depth of flavour enhanced by a structural crunch of cashew nuts and a whisper of green cardamom.
1/2 cup broken wheat (dalia or lapsi)  1 cup thick coconut milk (first extract)  1.5 cups thin coconut milk (second extract)  3/4 cup Goan palm jaggery, grated  1 tbsp ghee  8-10 cashew nuts, chopped  1/2 tsp green cardamom powder
Heat the ghee in a heavy-bottomed saucepan over medium heat, add the chopped cashew nuts, and sauté for 1 to 2 minutes until they turn light golden brown before lifting them out and setting them aside.
Toss the broken wheat into the remaining hot ghee in the pan, roasting the grains steadily for about 3 to 4 minutes until they emit a rich, nutty fragrance and turn a shade lighter.
Pour the thin coconut milk and grated palm jaggery into the roasted wheat, bringing the mixture to a gentle boil before turning the heat down to simmer until the wheat grains are completely soft and cooked through.
Stir in the thick coconut milk, cardamom powder, and the golden roasted cashews, letting the pudding simmer on low heat for exactly 2 more minutes until smooth and beautifully integrated before serving warm.