Goan Methi Paez is a fenugreek gruel which Goans/Mangaloreans in India consider very good for mothers postpartum. Studies associate it to help increase breast milk production and also regain their strength and aid repair any injury suffered during child birth. Fenugreek seeds have many other benefits and this type of kheer can be enjoyed by one an all and not restricted to only the newly mothered. My hubby enjoys it too without any fuss and he’s not lactating yet! 😆
Serves: 4 Persons
Prep. Time: 20 Mins. + 4 hrs. (soaking)
Cooking Time: 30 to 35 Mins.
- Goan Red Rice / Parboiled Rice – ½ cup
- Fenugreek Seeds – 3 tbsp.
- Thin Coconut Milk and Thick Coconut Milk (see here) – 1 cup and ½ cup
- Palm Jaggery (grated) – 2 tbsp.
- Sugarcane Jaggery (grated) – 2 tbsp.
- Cardamom Powder – ¼ tsp.
- Salt – a pinch
Step 1: Wash and soak the rice and the methi seeds together for 4 to 6 hours. Later, drain and add to a pressure cooker. Add 1 ½ cup water and a pinch of salt and cook on low heat for 2 whistles. Open and check if the rice is soft. If not, cook for one more whistle.
Step 2: When the rice is soft (not mashy) add the palm and sugarcane jaggery and thin coconut milk. Mix and cook on low heat uncovered for 10 minutes till the jaggery has dissolved.
Step 3: Next add the thick coconut milk and cardamom powder and simmer for another 5 minutes.