Manganem | How to make Manganem

By Aarti Sharma  |  8th Mar 2017  |  
5 from 1 review Rate It!
  • Manganem, How to make Manganem
  • Prep Time


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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.

Manganem, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Manganem is just mouth-watering. This amazing recipe is provided by Aarti Sharma. Be it kids or adults, no one can resist this delicious dish. How to make Manganem is a question which arises in people's mind quite often. So, this simple step by step Manganem recipe by Aarti Sharma. Manganem can even be tried by beginners. A few secret ingredients in Manganem just makes it the way it is served in restaurants. Manganem can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Manganem.


Ingredients to make Manganem

  • 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)

How to make Manganem

  1. 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.
  2. 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.
  3. Now add half of the cashewnuts, raisins and almonds.
  4. Switch off the flame and transfer manganem to the serving bowl and garnish with the remaining dry fruits.
  5. Serve hot or chilled.

Reviews for Manganem (1)

shanti chawla2 years ago

looks so good

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