Manganem
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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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Ingredients
- ½ Cup Bengal Gram Dal (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
- ½ Cup grated jaggery
- 2 Cup coconut milk
- 12 to 15, cashewnuts chopped
- 15 to 17, raisins
- 12 to 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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