Mangane is a Goan(Indian) sweet prepared during festive seasons. It is a kheer or payasam or porridge of chana dal cooked in coconut milk. The recipe is quite simple and quick if you have cooked chana dal ready.

Serving: 8

Time: 10 Mins

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 daal 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 Konkani Kheer  hot or chilled.

Note: If Mangane looks watery, don’t worry, it will get thick once it is cooled down.

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