You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
Go to any Hindu religious ceremony in Goa there are 90% chances that you will be served Mangane!
A delicious fragrant payas traditionally Goan made in coconut milk. With the abundance in coconuts that we have coconut milk is used in almost all the Pasayam or Kheer.
Milk I believe was scarce and was hardly used. After all traditional cooking is making use of nature’s blessings! Honestly Goans generally do not like curd or milk. For a person like me who cannot think about not using milk this continues to be a shock. Let me tell you a tale, as a child next door, Richa used to be in our house. Why not she had plenty of people playing with her and she was a pleasure to have around! She had meals in our house and went home to eat her “meme” that is fish! Every day she had a conversation with my Father-in-law he said,” Richa dahi khanar” that means Will you eat curds? The pretty doll with her hand on her nose with just her chubby cheeks visible used to say, “Baba chicken khanar?” translated it means Baba will you eat chicken?
Anyway coming to Mangane its simple to make and delicious. Kaki, my husband’s friend’s mom makes the most delicious and yummiest Mangane. I have never eaten anything better.
The measures here are approximate and the coconut milk I have used comes from a tetra pack. Needless to say Kaki will not aprove as she wants her coconut milk extracted just right. The first thick milk is what she uses. ( I used 1/2 of the coconut milk and the other half got made into a delicious Sol kadhi)!
Recipes Source: Deepak’s Mom, Kaki
- • ¼ cup chana dal
- • 2 tblspn sabudana/sago
- • ¼ cup jaggery (adjust as per taste)
- • 100ml coconut milk
- • Cashew nuts, fried
- Soak the sabudana in ¼ cup water.
- Soak the chana dal in sufficient water (the water is a little above the level of chana dal) and cook in the pressure cooker for 1 whistle. Let the pressure drop naturally.
- Once the cooker is open check for the done (ness) of the dal. The dal should be cooked but should keep its shape.
- Transfer the dal, sabudana and add 1/4cup water and cook the mixture on low flame till the sabudana is done. The sabudana becomes transparent when done. Add more water if needed about 1/8 cup at a time.
- Now add the jaggery and cook for 5-10 minutes.
- Add the coconut milk.
- Cook on low flame stirring occasionally.
- Remove from the flame cool and serve.
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