Manganem
About Manganem
Manganem is a traditional kheer recipe from Goa. To make manganem, chana dal and sabudana are cooked with coconut milk till it thickens. This recipe is made during religious festivals in Goa.
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Recipe Time & More
Ingredients
- 1/2 cup bengal gram ((chana dal) - washed and soaked in water for 4 to 5 hours)
- 3 tbsp sago ((sabudana) - washed and soaked in water for 30 to 45 minutes)
- 1/2 cup jaggery (grated )
- 2 cup coconut milk
- 12 - 15 cashews (chopped)
- 15 - 17 raisins
- 12 - 15 almonds (chopped)
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Instructions
- Pressure cook chana dal with 3 cups of water for 1 whistle or until soft and cooked.
- Do not overcook the dal. It should be grainy. Drain the excess water.
- Heat a heavy bottomed pan, add cooked chana dal, sabudana, coconut milk and jaggery.
- Cook it until the sabudana is cooked through and the mixture thickens. Add some water, if required.
- Now add half of the cashewnuts, raisins and almonds.
- Switch off the flame and transfer manganem to the serving bowl and garnish with the remaining dry fruits.
- Serve hot, warm or chilled.
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Recipe Nutrition
Calories: 638kcal | Carbohydrates: 68g | Protein: 10g | Fat: 38g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 45mg | Potassium: 658mg | Fiber: 3g | Sugar: 34g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 7mg
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Aarti Sharma
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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.