Here is my entry for challenge ‘Khana Khazana’ started by @AjitThite sir
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Mangane is a traditional Goan kheer made with sabudana (sago pearls), chana dal (split chickpeas), jaggery, and coconut milk, garnished with cashew nuts for a rich and flavorful touch. In Goa, this delightful dessert is typically prepared on special occasions and festive celebrations.
Since childhood, Mangane has been my favorite sweet treat, and I always looked forward to festivals when my mother would lovingly prepare it. Today, on the occasion of Gudi Padwa, I decided to make it myself and relive those cherished memories. Here’s the recipe!
Ingredients:
1/2 cup chana dal
1/4 cup sabudana
2 cups approx coconut milk
1/2 cup jaggery
1 tbsp Suji (Rawa)
1 tsp cardamom powder
Pinch of salt
Handful chopped cashews nuts
Method:
- Soak chana dal and sabudana separately in water for 2 hours.
- Pressure cook the soaked chana dal for 3-4 whistles.
- Take a kadai on medium heat and add boiled chana dal along with water. Add soaked sabudana into it.
- Next goes coconut milk into it and bring everything to boil.
- Add 1 tbsp suji and then chopped cashew nuts.
- Add jaggery and cardamom powder.
- Add pinch of salt and further cook on medium-low heat until jaggery is completely dissolved.
Mangane is ready. Enjoy it hot.
Hope you all like this goan delicacy. Do give a try and let me know sweet dish you all prepare on festivals.
