Name: Mangane - Chana Dal - Sabudana Kheer recipe by Sonal Sardesai at BetterButter
Prep time: 90 min
Cook time: 40 min
Total time: 130 min
Yield: 6
Ingredients: 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

ABOUT Mangane - Chana Dal - Sabudana Kheer RECIPE

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. : )

Ingredients Serving: 6

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

Instructions

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.
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.
Now add the jaggery, keep stirring and make sure it melts in.
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.
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.
Cool. Top with raisins.

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