Mangane

Mangane is a famous Goan dessert made during festivals. Chana dal is cooked with jaggery and coconut milk to produce this famous wholesome dessert.

Ingredients:

• 1 1/2 cups(300 Grams) Chana Daal or Split Gram 
• 1 cup (220 Grams)Jaggery (Melted or broken into pieces) 
• 1 Teaspoon Cardamom powder 
• 4 Tablespoons of sabudana/sago(Optional) soaked in water for about 30 minutes
• 2 cup(472 Grams) Coconut thick milk  
• Water – as per consistency
• 1/4 Cup (30 Grams)Raisins(Optional)
• 1/4 Cup (30 Grams)Broken Cashew nuts(Optional)

Method:

Wash and soak Chana dal overnight and next day pressure cook it with 1 cup of water for upto 1 whistle.

Remove the cooked daal(Keep the water) in a heavy bottom vessel and add jaggery and sabudana and cook on medium high heat for about 5 minutes. Use little  water which was kept, if in case daal looks too dry.

Add coconut milk, raisins and cashew nuts and cook for 1 minute. 

Add cardamom powder , mix and remove from heat.

Enjoy your Kheer  hot or chilled.