Mooga Kann is pudding or Kheer also called Mooga Conn or Kann. Conn is made using moong, jaggery and coconut milk.
Kann can also be made using palm jaggery but I use regular jaggery.
One of my colleagues kept telling the another "Kann Had" meaning Bring Kann. I asked what Kann was as it was new to me. There were peals of laughter and a lot of leg-pulling because I did not know but the next lunch we had they ordered Kann.
I loved The Mooga Kann and had 2 glasses!
Swati has set us chasing Green Bean or Moong Recipes this Foodie Monday BlogHop named #221 Moong Magic.
I was at a loss as to what to make as I have made the regular bean curry and usal too often this month. So I know if I as much as utter the word "Mung" hubby will head to the nearest restaurant and Kiddo, of course, will be too happy.
Suddenly I saw a message from my ex-colleague and friend Shanta with a lunch invite in the Office. The tube lit up like a lighthouse... I asked her for the recipe of Kann.
So what is Mooga Kann? Is it same or different from Godshe?
Godshe or Godshem literally means sweet in Konkani. Godshem is a Pudding with rice and moong cooked in thin coconut milk and sweetened with palm jaggery. Check it out here.
The ingredients you need for Conn
Whole Moong Beans: Green mung bean or sabut moong is used to make Kann.
Jaggery: Use regular Jaggery, organic jaggery or palm jaggery.
Coconut Milk: You need both the thin and thick coconut milk. I have used a packet of Homemade Coconut Milk and watered it down to make my thin coconut milk.
Turmeric leaf or Cardamom: use any one of the flavouring agents. Turmeric leaf is traditionally used, even a dried one is fine.
Salt: use salt if you feel the need. Since I have cut down on salt I have not used though I have listed it and mentioned where to add. I did not miss it.
Cashew nuts: No Goan dish is complete without "biya". Add them to your Kann.
Let us get down to making Kann
The process involves roasting the moong bean on low flame till you get a delicious aroma and the colour of the bean changes.
Cool the beans then pulse them just once or twice in the mixer. At this point, I did wonder why use the whole mung why not use the split chilke wali dal? Maybe next time I will, knowing myself I most probably will do just this.
Anyway, now you have 2 options cook the moong in water or in thin coconut milk. Obviously the thin coconut milk one will be more delicious. In case you have turmeric leaves add it. The aroma is great and it is the traditional way of making Mooga Kann.
Once cooked add the jaggery and bring to boil. Again you can use the regular cane jaggery or the palm jaggery. The palm jaggery makes your dish blackish but is considered healthier. Once the jaggery dissolves add the rest of the coconut milk. Once it comes to a boil switch off the gas.
The hot Mooga Conn tastes amazing! Try it!!
You can also chill Conn a little, the coconut milk thickens and forms a layer on top. Like I told Sujata that I have kept it in the fridge to chill a little but I had no time to eat it for 2 days. Finally, when I had it I warmed it a bit. The Kann thickens a bit after cooling.
Mooga Kann, Vegan Dessert from Goa
Equipment
- Kadhai/wok
- chutney jar of mixer/blender
- Spoons and Ladles
Ingredients
- 1 cup moong
- 2 cups coconut milk
- 1 cup water
- ½ cup jaggery
- turmeric leaf optional
- salt A pinch of
- cashew nuts
Instructions
- In a pan dry roast the moong till you get a delicious aroma or the moong changes colour.
- Let the moong cool then pulse it 2 times in the chutney pot of the mixer.
- Add the pulsed moong in the pan, add the water and about ½ cup of coconut milk, turmeric leaf if using.
- Cook till the moong is cooked fully.
- Add the jaggery and cashew nuts cook till the jaggery dissolves.
- Once the jaggery dissolves add the salt and the rest of the coconut milk.
- Remove the turmeric leaf and serve hot.
- Cool it a little and serve it too.
Notes
Other Sweet Deliciaies from Goa that may interest you
- M for Mangane
- Sweet Potato Ravioli or Kanga che Nevri
- Alle Belle| Goan Coconut and Palm Jaggery Pancakes
- Goan Kanga che Kheer|Sweet Potato Pudding
- Nachni-che-Satv or Ragi Pudding, A Goan Delicacy
Moong Deliciaies
- Usali the Goan Way of including Sprouts
- Sprouted Moong~Diabetics Friendly
- Mooga Gathi alias Sprouted Mung The Goan Way
- Moong Dal,Urid Dal Paddu
- Moong dal Kheer
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Poonam Bachhav says
I love payasam with coconut milk and jaggery . Your vegan Goan dessert with whole moong looks absolutely delectable and nutritious too. Would love trying it soon.
ArchanaPotdar says
Thanks, Poonam. It is delicious but the rest of my family does not like it.
Mayuri Patel says
A sweet dish with moong, now that's interesting. What's there not to like about Mooga Kann as its got coconut, jaggery and moong. I would love to add cardamom to it.
ArchanaPotdar says
Yes, Mayuri what is there than it is sweet! My family ...
The Girl Next Door says
Such a simple dessert recipe, yet I'm sure it must have been delicious and hearty. I'd love to try making Kann some time. Thank you for this authentic traditional recipe! 🙂
ArchanaPotdar says
Welcome, dear.
Swati says
This a very new recipe for me.. love the use sabut moong in this Goan dessert !! Delicious and nutritious!!
ArchanaPotdar says
Thanks, Swati. I was hesitant initially as there is no sabut moong in the final product. But glad you liked it.
NARMADHA says
We make payasam using split moong dal with coconut milk and jaggery. Good to know about mooga kann with whole moong dal. such a delicious and mouthwatering dessert.
ArchanaPotdar says
We too make the payasam but the flavours here are different.
Sujata Roy says
Wow moong beans jaggery coconut milk sounds super yummy. I love the aroma of roasted moong. But never tasted sweet with whole moong. Saving the recipe to try
ArchanaPotdar says
Thanks, Sujata. Please let me know when you try.
Pavani says
This is a totally new dish for me. Very interesting sweet drink made with moong beans and coconut milk. Love the addition of jaggery in here.
ArchanaPotdar says
Thanks, Pavani.
Lata Lala says
I have never used whole moong in making desserts. This sweet dish looks and sounds super yummy with coconut and jaggery.
Loved vegan and gluten-free Kann or Conn /Muga Conn pudding.
ArchanaPotdar says
Thanks, Lata.
Preethi Prasad says
This flavorful dessert is so delicious. We get something similar here popular in Malaysian Cuisine. Would love to try your recipe .
Preethi Prasad says
Delicious and Interesting recipe Archana. We get something similar in Malay Cuisine here. Would love to try your version soon.
ArchanaPotdar says
I will like to see the Malay one too, Preethi.
Rafeeda - The Big Sweet Tooth says
This sounds like our pradhaman, just made slightly different! I was just reading through that your family didn't like it, it would have been the same case for me too. 🙁 Due to this, I hardly make them and wait for somebody to make them and give, so that I can enjoy myself...
ArchanaPotdar says
😀 Just why are you staying so far away. Shall I look for a place close by here?
Padma Veeranki says
Sounds similar to moong dal payasam with coconut milk and jaggery . It's my favourite and your looks so delicious and nutritious. Yummy share ????
ArchanaPotdar says
😀
Jayashree T.Rao says
Mooga Kann looks awesome and something new for me. Loved the addition of coconut milk, I need to try this Archana
ArchanaPotdar says
Thanks, Jayashree
sasmita says
Use of turmeric leaf in a pudiing is a lovely idea. Must be adding awesome aroma to the dish. Using moong n jaggery definitely this is a nutritious dish for me
ArchanaPotdar says
Thanks.
Seema says
This sounds so much like the parippu kanji my dad always makes. I adore the combination of moong dal with jaggery, now i have this one too...
ArchanaPotdar says
😀
Jagruti's Cooking Odyssey says
I have never heard of this delicious looking dessert, I bet it tasted awesome. Love dessert like this which required fewer ingredients.
ArchanaPotdar says
😀 yes it means lesser washing up too.
Sandhya Ramakrishnan says
I love moong dal payasam and using coconut milk is my favorite. It gives such a beautiful nutty flavor. I love the use of turmeric leaf when cooking. I have never heard of that before and I am thinking how wonderful the aroma would be.
ArchanaPotdar says
Sandhya, turmeric leaves are commonly used to flavour food in Goan Cuisine.
Lathiya says
Wow, never heard of this recipe before. Name is really interesting and the dish too.
ArchanaPotdar says
Thanks.
Maria says
A beautiful dessert - wholesome, healthy, soothing! It was a joy to read the post as it's something totally new for me. The best thing about being a food blogger is that we get front row seats to a variety of cultural experiences as well as the honour to pass it on to the next generation. ❤️
ArchanaPotdar says
Thanks, Maria.
Priya Vj says
Moong g is certainly a very healthy lentil and this is a nice way to consume Moong as a dessert ..I love the jaggery and coconut milk combo,so this is definitely on my list. I make a similar version of kanjee using split yellow moong ,coconut milk and jaggery .
ArchanaPotdar says
I know the one you are referring to, Priya. As a kid, I hated it but now will love some anytime.
Jayashree T Rao says
Now, this is something I would like to try with moong. I have not made a sweet dish with whole moong .
ArchanaPotdar says
do try.
Kalyani says
Although mung sundal / Usal is loved at home , Muga Kann comes as a sweet saviour for a quick pudding ! loved the texture !
ArchanaPotdar says
Thanks, Kalyani.
Jayashree .T.Rao says
I tasted Moong Kann at a party last week and it was so good. Now, I can make it with your recipe.
ArchanaPotdar says
😀
Neha (My Culinary Expressions) says
Archana, I like the uniqueness of your recipes. Your blog is the first thought that comes to my mind when I want to try out a traditional Goan recipe. Kann seems a healthy dessert. Will try it during the approaching festivities.
ArchanaPotdar says
Aww! so sweet, thanks. Please do try.
Sarika Gunjal ( Spice Zone) says
This is completely new to me. I am sure this dessert is a healthy one with an addition of jaggery, coconut to moong. Will have to try it.
Narmadha T says
Amazing Payasam with whole moong dal. This looks so quick and simple to make as well. With coconut milk, I can imagine the taste.
ArchanaPotdar says
Thanks, Narmadha.