Mangane

Mangane- a traditional original goan sweet dish:


 

Sweet dish- the name craves our taste buds for a sweet appetite. In Goa we have some few original traditional sweet dishes like mangane, kann, pice etc etc which are only prepared during festive occasions and we goans just pounce over it- and not just 1 cup fulfills our cravings, but we eat cup by cup...yumm..till our tongue gets satisfied and also our stomach.

Today I am going to show you how to prepare mangane or you can say its a kind of chanadal kheer. Mangane is also prepared during fasting days. Chana dal keeps our stomach filled up due to high protein content and caloric value and thus its beneficial for the fasting people.

Ingredients:
Chana dal-1 cup
Sabudana-1/4 cup
Jaggery-3 cups( can be varied depending on your sweetness need)
Salt-1 tsp
Cashewnuts-3 tsp
Raisins-3 tsp
Elaichi powder-2 tsp
Coconut-1

Method:
Soak chanadal in water overnight.

Next morning soak sabudana in sufficient water for 1 hr.

Extract a thick coconut milk by grinding coconut scraping in water in mixer.

Grate jaggery.

Cook soaked chanadal in cooker for 2 whistles. After pressure is gone, remove and transfer the cooked dal in cooking vessel. Add salt, jaggery , soaked sabudana and let it cook.

Add a cup of coconut milk and let it cook.

Add cashew nuts and raisins and let it cook.

At last when sabudana gets cooked well, add remaining cup of coconut milk. Stir and cook for a while. Add elaichi powder, mix and switch off the gas.

Serve after 10 mins.

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