Goan Mangane | Manganem Recipe
Learn how to make authentic Goan Mangane, a creamy, coconut milk-based kheer with chana dal and jaggery. It is perfect for festivals and special occasions!
Servings: 4 people
Calories:
Equipment
- 2 Bowls to soak the Sabudna, and cook Chana Dal
- Spoons and Ladles
- 1 Saucepan
- 1 Scissors
Ingredients
- 3 cups coconut milk
- 1 cup chana dal
- ½ cup sabudana
- 1 cup jaggery grated
- 20 cashew nuts
- 1 tablespoon ghee
- 1 teaspoon green cardamom powder
- 4 cups water approx
Instructions
- Rinse the ½ cup sabudanadd water about 1 knuckle's deep over the sabudana and set aside for at least 2 hours.
- Fry the 20 cashew nuts in 1 tablespoon ghee till golden and set aside.
- Pressure cook the 1 cup chana dal in 4 cups water for 2 whistles. Do not overcook it; it should not be mashed or mashy.
- Drain the chana dal, and reserve the water; use it to make saar (check note 1).
- Heat a thick-bottomed pan, add the sabudana add ready-made 3 cups coconut milk directly in the pan. Add about 2 cups of water.
- Cook for 10 minutes on medium heat, stirring occasionally until the sabudana is slightly translucent.
- Add the cooked and drained chana dal. Cook for another 10 minutes. Stir regularly so that it does not burn.
- After the sabudana is translucent, add 1 cup jaggery and mix well.
- Switch off the flame when the chana dal is
- Stir in 1 teaspoon green cardamom powder
- Garnish with fried cashew nuts and serve hot.
Video
Notes
- Do not discard the drained water after cooking the chana dal. It makes excellent saar.
- Add jaggery only after the sago pearls turn transparent.
- The Mangane thickens as it cools off. If it thickens, add some coconut milk or water.