Mangane / Split Gram Kheer | How to make Mangane / Split Gram Kheer

By Pooja Nadkarni  |  25th Sep 2016  |  
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  • Mangane / Split Gram Kheer, How to make Mangane / Split Gram Kheer
Mangane / Split Gram Kheerby Pooja Nadkarni
  • Prep Time

    6

    Hours
  • Cook Time

    10

    mins
  • Serves

    8

    People

10

0





About Mangane / Split Gram Kheer Recipe

This is one of my favorite Goan Dessert. In this , We use cooked chana daal which is then mixed with coconut milk and jaggery. To give it extra crunch, you can add some nuts and raisins

Mangane / Split Gram Kheer is a delicious dish which is liked by people of all age groups. Mangane / Split Gram Kheer by Pooja Nadkarni has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Mangane / Split Gram Kheer at many restaurants and you can also prepare this at home. This authentic and mouthwatering Mangane / Split Gram Kheer takes 360 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Mangane / Split Gram Kheer is a good option for you. The flavour of Mangane / Split Gram Kheer is tempting and you will enjoy each bite of this. Try this Mangane / Split Gram Kheer on weekends and impress your family and friends. You can comment and rate the Mangane / Split Gram Kheer recipe on the page below.

Mangane / Split Gram Kheer

Ingredients to make Mangane / Split Gram Kheer

  • chana Daal or Split Gram  1 1/2 cups
  • Soft sticky jaggery 1 Cup
  • Thick coconut milk 2 Cups
  • Rasins 4 Tablespoons
  • cashew Nuts 4 Tablespoons
  • cardamom powder 1 teaspoon

How to make Mangane / Split Gram Kheer

  1. Rinse chana daal well with water and soak it overnight.
  2. Next day pressure cook for upto 1 whistle.
  3. Add jaggery into the cooked daal and the jaggery melt well . You can use little water if it looks too dry.
  4. Add coconut milk, raisins and nuts and cook for 5 minutes on medium heat.
  5. Add cardamom powder. Mix well and remove from heat.
  6. Let the kheer come to room temperature. Then refrigerate for about 30 minutes and serve.

My Tip:

Try to use good quality jaggery. Preferably the soft sticky one.

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