Name: Manganem recipe by Aarti Sharma at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 3
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 cashew nuts (chopped); 15 to 17 raisins; 12 to 15 almonds (chopped)

ABOUT Manganem RECIPE

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.

Ingredients Serving: 3

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 cashew nuts (chopped)
15 to 17 raisins
12 to 15 almonds (chopped)

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 or chilled.

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