Goan Manganem: Creamy Coconut Sabudana Kheer Recipe
5 hours 30 minutes
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About Goan Manganem: Creamy Coconut Sabudana Kheer Recipe
Indulge in the delightful flavors of Goan Manganem, a traditional kheer made with the unique combination of chana dal (split chickpeas), sabudana (tapioca pearls), and rich coconut milk. This creamy and subtly sweet dessert is a cherished part of Goan religious festivals, offering a taste of cultural heritage.This recipe guides you through the process of preparing this comforting dessert, from soaking the dal and sabudana to achieving the perfect creamy consistency. With simple ingredients and straightforward steps, you can recreate the magic of Goan Manganem in your own kitchen.Whether served warm, at room temperature, or chilled, Manganem is a versatile and satisfying dessert that will impress your family and friends. Discover the joy of this unique Goan culinary tradition!
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Recipe Time & More
Prep5 hours
Cook30 minutes
Total5 hours 30 minutes
Ingredients
For the Dal
For the Manganem
- 3 tbsp Tapioca Pearls (sabudana) - washed and soaked in water for 30-45 minutes
- 1/2 cup Jaggery grated, adjusting to taste, or use an equivalent amount of sugar
- 2 cup Coconut Milk thick coconut milk is recommended for richer flavor and texture.
- 1/4 cup Water to adjust consistency if needed during cooking
For Garnishing
- 12-15 Cashews chopped
- 15-17 Raisins
- 12-15 Almonds chopped
- 1/4 tsp Cardamom Powder optional, for enhanced aroma (add towards the end of cooking)
Instructions
Prepare the Chana Dal
- Pressure cook the soaked chana dal with 3 cups of water for 1 whistle or until soft but still slightly grainy. Avoid overcooking. Drain any excess water.
Cook the Manganem
- Heat a heavy-bottomed pan or pot. Add the cooked chana dal, soaked sabudana, coconut milk, and jaggery. Stir well to combine.
Simmer and Thicken
- Cook over medium-low heat, stirring frequently, until the sabudana is cooked through and the mixture has thickened to your desired consistency. Add a little water if it becomes too thick.
Add Nuts and Spices
- Stir in half of the chopped cashews, raisins, and almonds. If using, add cardamom powder now.
Finish and Serve
- Remove from heat. Transfer the Manganem to a serving bowl. Garnish with the remaining cashews, raisins, and almonds.
- Serve warm, at room temperature, or chilled.
Recipe Notes
Expert Tips for the Perfect Manganem
- Soaking the chana dal and sabudana is crucial for proper cooking and texture. Don't skip this step!
- Use thick coconut milk for a richer, creamier Manganem. You can also add a little coconut cream for extra richness.
- Adjust the sweetness to your preference by adding more or less jaggery or sugar.
- For a more fragrant Manganem, toast the almonds and cashews lightly before adding them to the dessert.
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Recipe Nutrition
Calories: 638kcalCarbohydrates: 68gProtein: 10gFat: 38gSaturated Fat: 29gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 45mgPotassium: 658mgFiber: 3gSugar: 34gVitamin A: 92IUVitamin C: 3mgCalcium: 111mgIron: 7mg
Aarti Sharma
Articles: 81
5 Comments
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This looks delightful! Thanks for the recipe.
This looks divine! Can’t wait to make it.
This is so tempting! Thank you.
This looks so good! Can’t wait to cook it.
Perfect dish! Can’t wait to cook it.