“Madgane” (actually pronounced “mud-ga-ne.”) is a well-known Konkani sweet dish made of chana dal (Bengal gram dal) and jaggery with the richness of coconut milk.
- Chana dal (Bengal Gram dal ), – 1/2 cup
- Rice flour – 2 tbsp.
- Coconut gratings – 2 cups
- Jaggery grated – 1 cup, or as per taste
- Tender cashew nuts – 10-15
- Raisins – 1 tbsp.
- Cardamom powder – 1/2 tsp
- Ghee, a little for roasting raisins
- Soak tender cashew nuts for a couple of hours. Peel and break into halves.
- Cook them and keep aside.
- In a kadai, over medium heat, dry roast the chana dal, until it gives off an aroma
- Wash the roasted chana dal and cook it in a pressure cooker till it is soft, but not mushy.
- In a mixer, grind the coconut gratings and extract the thick milk. Keep aside.
- Grind the coconut gratings once again, adding a little water, to extract the thin milk.
- Next, add the rice flour to the thin coconut milk and mix it evenly
- Add grated jaggery to the cooked chana dal and cashew nuts
- Combine this with the mixture of rice flour and thin coconut milk
- Boil this stirring continuously
- Finally, add the thick coconut milk, and boil for a minute more
- Now add the cardamom powder and garnish with raisins roasted in ghee
- Serve hot or cold, as per your preference.
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