Mangane
Mangane is a chana dal kheer with sabudana, jaggery and coconut milk flavoured with cashew nuts and turmeric leaf or cardamom. It is even termed as ‘madgane’. It can be served as a sweet dish or even as a dessert. I prefer having it cold as a dessert.
Measurement: 1 Cup = 180 ml
Serves: 4 to 6
Ingredients:
- Chana dal – 1/2 cup
- Sabudana – 1/2 cup
- Jaggery – 3/4 cup
- Coconut (scrapped) – 1 cup
- Cashew nuts – as per your requirement
- Coconut thinly sliced pieces – as per your requirement (optional)
- Turmeric leaves – 3 to 4
- Salt to taste
Procedure:
- Wash and soak chana dal for 2hrs.
- Simultaneously, wash and soak sabudana.
- After 2 hrs. pressure cook chana dal till done.
- Transfer the chana dal into a thick bottomed pan, add sabudana, cashew nuts and coconut pieces to it and cook.
- Add little bit of salt.
- Grind coconut by adding half a cup of water. Strain it and extract coconut milk (this is the first pressing). Again grind the remains with a cup of water and extract the milk of second pressing.
- Once sabudana are done, add jaggery, turmeric leaves and coconut milk of second pressing.
- Simmer for 2 – 3 min.
- Add coconut milk of first pressing and stir well, simmer for 2 min.
- Serve hot / at room temperature / or cold.
Tip:
- Normally, it thickens after half an hour post preparation. If you find it too thick, then you may use milk for making it thin.
- You may use sugar too along with jaggery.
- You may reduce the quantity of sabudana and take chana dal in a larger proportion.
- If you don’t have turmeric leaves, then use cardamom powder for flavouring.
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