Manganem | Goan Chana Dal Sweet Dish For Diwali

Raksha Kamat
Raksha Kamat|
Last updated on Jan 12th
A traditional Goan delicacy.
  • Prep Time0Minutes
  • Cooking Time10Minutes
  • Serves4people

Recipe Ingredients

  • freshly grated coconut 2 cups
  • chana dal / Gram dal 1 cup
  • sabudana / Sago pearls 1/2 cup
  • grated jaggery 1 cup
  • cashewnuts 20
  • ghee 1 tbsp

Recipe Preparation

  1. Soak the chana dal for 4 hours in water.
  2. Wash and keep the sabudana aside.
  3. Crush the cashewnuts into 2-3 pieces, roast it in ghee and keep them aside.
  4. Grind the grated coconut in 2 cups water. Pass it through strainer and extract thick coconut milk. Collect the residue.
  5. Now pass ½ cup water through the residue and extract thin coconut milk.
  6. Mix both thick and thin coconut milk and keep aside.
  7. Pressure cook chana dal in 5 cups water. Do not over-cook the chana dal. It should not be mashed or mashy. Drain the chana dal.
  8. Heat a thick bottomed pan, add pressure cooked chana dal by excluding water.
  9. Add coconut milk and sabudana and let it cook for 20 Mins on medium heat.
  10. Add grated jaggery and mix well.
  11. Garnish with roasted cashewnuts and serve hot.
My Tip: Add jaggery only after the sago pearls turn transparent.

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