A traditional Goan Hindu sweet dish prepared with chana dal (split chickpeas) and sabudana (sago pearls). It is similar to vonn done by the Catholics, but with some variations. Mangane is commonly made for Hindu religious functions, their festivals, ceremonies and special occasions. Easy to prepare, it is sweetened with jaggery, enriched with coconut milk, flavoured with turmeric leaves and cardamom powder. Enhanced with the addition of cashewnuts, raisins and coconut pieces. Creamy, comforting, this luscious porridge consistency like kheer is nutritious and tempting. You will definitely go for a second helping.
Coconut milk is nutritious, lactose-free, tasty and versatile. It can be easily extracted at home. Promotes hair growth, acts as a conditioner and curbs premature greying. Boost metabolism and strengthens the bone. Relaxes muscles and nerves. Aids in digestion and weight loss. Maintains blood sugar levels and lowers bad cholesterol. Incorporating moderate amount of coconut milk in your diet may improve heart health and impart other benefits.
Coconut milk is nutritious, lactose-free, tasty and versatile. It can be easily extracted at home. Promotes hair growth, acts as a conditioner and curbs premature greying. Boost metabolism and strengthens the bone. Relaxes muscles and nerves. Aids in digestion and weight loss. Maintains blood sugar levels and lowers bad cholesterol. Incorporating moderate amount of coconut milk in your diet may improve heart health and impart other benefits.
Goan Mangane or Manganem
(Serves 6)
Ingredients:
1 cup chana dal (split chickpeas)
1/2 cup sabudana (sago pearls)
2 cups fresh grated coconut
3/4 cup sugarcane jaggery
1/4 cup coconut pieces
1/4 cup cashewnut halves
1/2 teaspoon cardamom powder
2 small turmeric leaves
1 tablespoon ghee
a pinch of salt
Method:
Soak sabudana with enough water to cover it (not too much) and set aside for an hour to swell.
Simultaneously in a different bowl, soak chana dal in warm water for an hour.
Grind the grated coconut with 2 cups of warm water in a blender. Strain the thick milk in a bowl. Transfer the ground coconut back into the blender jar and grind with another 2 cups of warm water. This is the thin milk, strain and keep in a separate bowl.
In a heavy bottomed pan, cook chana dal with 2 cups water until it has a bite, which should take around 15 minutes. Discard the white froth leaving the chana dal with any remaining water in the pan. Mix in the sabudana, thin coconut milk, jaggery, turmeric leaves and salt.
Stir, bring to simmer until sabudana done and the jaggery has melted. Do not cook on high heat at all.
Remove and discard the turmeric leaves. Sprinkle the cardamom powder. Finally, pour the thick coconut juice, give one stir and shut off the flame or else, mixture will start to curdle.
Do not worry if mangane looks runny. As it rest, it will thicken.
In a pan, heat ghee, lightly toast the cashewnuts and coconut pieces. If desired, use some raisins too.
Serve mangane warm, at room temperature or chilled garnished with cashewnuts and coconut pieces.
Note:
(Serves 6)
Ingredients:
1 cup chana dal (split chickpeas)
1/2 cup sabudana (sago pearls)
2 cups fresh grated coconut
3/4 cup sugarcane jaggery
1/4 cup coconut pieces
1/4 cup cashewnut halves
1/2 teaspoon cardamom powder
2 small turmeric leaves
1 tablespoon ghee
a pinch of salt
Method:
Soak sabudana with enough water to cover it (not too much) and set aside for an hour to swell.
Simultaneously in a different bowl, soak chana dal in warm water for an hour.
Grind the grated coconut with 2 cups of warm water in a blender. Strain the thick milk in a bowl. Transfer the ground coconut back into the blender jar and grind with another 2 cups of warm water. This is the thin milk, strain and keep in a separate bowl.
In a heavy bottomed pan, cook chana dal with 2 cups water until it has a bite, which should take around 15 minutes. Discard the white froth leaving the chana dal with any remaining water in the pan. Mix in the sabudana, thin coconut milk, jaggery, turmeric leaves and salt.
Stir, bring to simmer until sabudana done and the jaggery has melted. Do not cook on high heat at all.
Remove and discard the turmeric leaves. Sprinkle the cardamom powder. Finally, pour the thick coconut juice, give one stir and shut off the flame or else, mixture will start to curdle.
Do not worry if mangane looks runny. As it rest, it will thicken.
In a pan, heat ghee, lightly toast the cashewnuts and coconut pieces. If desired, use some raisins too.
Serve mangane warm, at room temperature or chilled garnished with cashewnuts and coconut pieces.
Note:
- Mangane was perfect in taste. Adjust sweetness, as per your preference.
