Moogache kann is a traditional Konkan sweet dish prepared with green mung beans on auspicious religious days. The whole beans are roasted, pulsed in the blender to split, de-skinned and cooked until soft with a pinch of salt. The pudding is sweetened with jaggery, enhanced with coconut milk and cashewnuts. Flavoured with turmeric leaves and cardamom powder. Easy to make, absolutely delicious, nutritious and satisfying.
Mung beans are versatile, one that you will always find in my kitchen pantry. They provide various health benefits and it is vital to include them in your diet. Besides sweet dishes, they are often sprouted and used for savoury dishes or salads. Packed with protein, vitamins and minerals. Low in fat and carbohydrates, but rich in fibre. Diabetic friendly with a low glycemic index. Heart healthy, lowers cholesterol and regulates blood pressure. Improves digestion and excellent for weight management. Has anti-cancer properties, boosts immunity and brain functions.
Mung beans are versatile, one that you will always find in my kitchen pantry. They provide various health benefits and it is vital to include them in your diet. Besides sweet dishes, they are often sprouted and used for savoury dishes or salads. Packed with protein, vitamins and minerals. Low in fat and carbohydrates, but rich in fibre. Diabetic friendly with a low glycemic index. Heart healthy, lowers cholesterol and regulates blood pressure. Improves digestion and excellent for weight management. Has anti-cancer properties, boosts immunity and brain functions.
Goan Moogache Kann/Conn/Kadhan/Kadan
(Serves 4 or 6)
Ingredients:
1 cup whole green moong beans
1 cup thick coconut milk
2 and 1/2 cups thin coconut milk
1/2 cup + 2 tablespoons sugarcane jaggery
1/4 cup cashewnuts (chopped)
2 turmeric leaves
1/2 teaspoon cardamom powder
a pinch of salt
Method:
Dry roast the moong beans on medium-low heat until they release a pleasant nutty aroma and light brown in colour. Pulse two or three times in a dry grinder to split the beans. Transfer into a winnowing basket or plate, shake and discard the husk.
Place split beans in a bowl and cover them with water. Any remaining husk will rise to the top. Discard the husk and drain out the water.
Repeat the above rinsing process until most of the husk has been removed.
Cook split beans with the thin coconut milk and salt on medium heat. Stir occasionally, until softened. Discard any foam that rise to the top. This will get rid of any bitterness.
Once beans are tender, add the jaggery and turmeric leaves. When jaggery has dissolved, pour in the thick coconut milk along with cashewnuts. Sprinkle cardamom powder and simmer for 5 to 8 minutes until thick and creamy.
Discard the turmeric leaves and serve warm.
Note:
(Serves 4 or 6)
Ingredients:
1 cup whole green moong beans
1 cup thick coconut milk
2 and 1/2 cups thin coconut milk
1/2 cup + 2 tablespoons sugarcane jaggery
1/4 cup cashewnuts (chopped)
2 turmeric leaves
1/2 teaspoon cardamom powder
a pinch of salt
Method:
Dry roast the moong beans on medium-low heat until they release a pleasant nutty aroma and light brown in colour. Pulse two or three times in a dry grinder to split the beans. Transfer into a winnowing basket or plate, shake and discard the husk.
Place split beans in a bowl and cover them with water. Any remaining husk will rise to the top. Discard the husk and drain out the water.
Repeat the above rinsing process until most of the husk has been removed.
Cook split beans with the thin coconut milk and salt on medium heat. Stir occasionally, until softened. Discard any foam that rise to the top. This will get rid of any bitterness.
Once beans are tender, add the jaggery and turmeric leaves. When jaggery has dissolved, pour in the thick coconut milk along with cashewnuts. Sprinkle cardamom powder and simmer for 5 to 8 minutes until thick and creamy.
Discard the turmeric leaves and serve warm.
Note:
- Use a medium-sized coconut to extract the thick and thin coconut milk. Blend grated coconut with a cup of warm water to extract the thick juice. Strain through a sieve and set the juice aside. Add the ground coconut back into the blender with 2 and 1/2 cups of warm water to extract the thin juice.
- Adjust sweetness, as desired.
- A can of coconut milk can be substituted for fresh coconut milk. First, cook the split beans with 2 and 1/2 cups of water. Then, add the jaggery and rest of the ingredients as above followed by enough canned coconut milk to form a cream consistency.
