MILLET MANGANEM | How to make MILLET MANGANEM

By Saras Viswam  |  5th Nov 2016  |  
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  • MILLET MANGANEM, How to make MILLET MANGANEM
MILLET MANGANEMby Saras Viswam
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

3

0

About MILLET MANGANEM Recipe

Manganem is a traditional kheer recipe that is made in Goa during religious functions and festivals. The Bengal Gram sweet kheer is also served in Goan temples as an offering (prasad). It simple and quick to make and is a whole some sweet that is made from chana dal, sabudana and with taste from jaggery, cashew nuts and ghee. I have made a small variation with this goan kheer by adding our barnyard millet / kuthiraivali arisi to it to enhance the taste of Manganem. So friends try this healthy variation of Manganem.

MILLET MANGANEM is a delicious dish which is enjoyed by the people of every age group. The recipe by Saras Viswam teaches how to make MILLET MANGANEM step by step in detail. This makes it easy to cook MILLET MANGANEM in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare MILLET MANGANEM at home. This amazing and mouthwatering MILLET MANGANEM takes 30 minutes for the preparation and 15 minutes for cooking. The aroma of this MILLET MANGANEM is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then MILLET MANGANEM is a good option for you. The flavour of MILLET MANGANEM is palatable and you will enjoy each and every bite of this. Try this MILLET MANGANEM and impress your family and friends.

MILLET MANGANEM

Ingredients to make MILLET MANGANEM

  • Kuthiraivali arisi / barnyard millet - ¼ cup
  • Milk - 1cup
  • Channa dal - 1 cup
  • sago / javvarisi - ½ cup
  • coconut milk - 5 cups
  • Grated jiggery - 1 ¼ cup
  • cardamom powder - 1 tsp
  • ghee - 2 tbsp
  • cashews - a handful

How to make MILLET MANGANEM

  1. Soak the channa dal in water for 15 minutes.
  2. Cook the barnyard millet to mashing consisitency with one cup of milk.
  3. Cook the sago in ½ cup to ¾ cup of water and keep aside.
  4. Cook the channa dal and keep aside.
  5. Fry the cashews in ghee till it turns to golden brown colour and keep aside.
  6. Melt the grated jiggery in one litre water and strain it and boil it again for five minutes.
  7. Mix cooked channa dal, cooked sago, and cooked millet and boil it for five minutes.
  8. Add the melted jiggery, coconut milk cardamom powder to the above millet mixture, mix well and boil it in a medium flame for five minutes.
  9. Remove from flame and garnish it with fried cashews.
  10. Barnyard millet/ kuthiraivali arisi Manganem is ready to serve.

My Tip:

To the Goan dessert Manganem i have added millet to make it healthy

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