Mangane - Chana Dal - Sabudana Kheer | How to make Mangane - Chana Dal - Sabudana Kheer

0.0 from 0 reviews
Rate It!
By Sonal Sardesai
Created on 4th Apr 2016
  • Mangane - Chana Dal - Sabudana Kheer, How to make Mangane - Chana Dal - Sabudana Kheer
Mangane - Chana Dal - Sabudana Kheerby Sonal Sardesai
  • Mangane - Chana Dal - Sabudana Kheer | How to make Mangane - Chana Dal - Sabudana Kheer (9 likes)

  • 0 reviews
    Rate It!
  • By Sonal Sardesai
    Created on 4th Apr 2016

About Mangane - Chana Dal - Sabudana Kheer

Mangane is a traditional Goan dessert cooked for festivals, my mother made it for a family lunch on Dusshera last year and I completely fell in love with this dish. It has subtle, nutty flavours, perfectly balanced by the jaggery and the coconut milk present in it. Do give it a try if you like to experiment with your sweets. : )

Mangane - Chana Dal - Sabudana Kheer is delicious and authentic dish. Mangane - Chana Dal - Sabudana Kheer by Sonal Sardesai is a great option when you want something interesting to eat at home. Restaurant style Mangane - Chana Dal - Sabudana Kheer is liked by most people . The preparation time of this recipe is 90 minutes and it takes 40 minutes to cook it properly. Mangane - Chana Dal - Sabudana Kheer is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Mangane - Chana Dal - Sabudana Kheer. Mangane - Chana Dal - Sabudana Kheer is an amazing dish which is perfectly appropriate for any occasion. Mangane - Chana Dal - Sabudana Kheer is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Mangane - Chana Dal - Sabudana Kheer at your home.

  • Prep Time90mins
  • Cook Time40mins
  • Serves6People

Video for key ingredients

  • How to make Coconut Milk

Mangane - Chana Dal - Sabudana Kheer

Ingredients to make Mangane - Chana Dal - Sabudana Kheer

  • Chana Dal - 1 cup, soaked for an hour
  • Sabudana/ Sago pearls - 2 tbsps, soaked for an hour
  • Jaggery - 1 cup or more, depending as per your taste
  • Milk - 1 cup
  • Coconut Milk - 2 standard 200 ml packs of Dabur Coconut Milk (or any other brand or freshly pressed)
  • Elaichi/Cardamom Powder - 1 tbsp, freshly crushed
  • Cashew nuts - a handful, broken into halves and lightly fried in a little ghee
  • Kishmish/Raisins - 1/4th cup
  • Thin Slices of fresh Coconut - 1/4th cup
  • Ghee - 2 tbsps, to fry the cashews
  • Water - as required

How to make Mangane - Chana Dal - Sabudana Kheer

  1. Pressure cook the chana dal using sufficient water, cooking time should be 20 minutes on slow heat after the first big whistle. The chana dal should not become mushy.
  2. In a heavy bottomed kadhai / pan, add the cooked chana dal, the soaked sago pearls and water enough to cover them. Cook for 2 minutes.
  3. Now add the jaggery, keep stirring and make sure it melts in.
  4. Add half of the coconut milk, diluting it with a little (1/4th cup) of water, stir in gently. Add the elaichi powder, coconut slices and the cashews. Simmer gently for 5 minutes till the sago pearls turn translucent.
  5. Add the remaining half of the coconut milk and the milk. Keep simmering, stirring gently for another 2 -3 minutes till all the ingredients are well blended and you get the right consistency for the kheer.
  6. Cool. Top with raisins.
My Tip: Tastes best chilled!

Reviews for Mangane - Chana Dal - Sabudana Kheer (0)