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Just like how every meal is incomplete without dessert, chef Keertida is here with a new episode of Cook with Keertida, this time with a dessert from the sunshine state of Goa: Mangane. Championing chana dal and coconut milk, this traditional Goan sweet dish is not only a treat for the taste buds but also incredibly simple to prepare. Let chef Keertida guide you through the process, demonstrating how anyone can whip up this delightful dessert with ease, with just a couple of ingredients.
Chef : @cookwithkreetida
Ingredients:
For the Mangane:
1/2 cup sabudana, soaked overnight
¾ cup chana dal, soaked for overnight
1.5 - 2 cups coconut milk
¾ cup jaggery / more to taste
¼ cup slivered coconut pieces
Cardamom powder, from 7-8 cardamoms (skins removed)
For the dried fruit garnish:
1 tbsp ghee
3 cloves
⅓ cup cashews, split
¼ cup golden raisins
Method:
1. Begin with pressure cooking the chana dal with 1.5 cups of water for 4 whistles on high flame. Let the pressure settle then open; make sure it doesn’t get mushy.
2. In a kadhai placed on a flame, strain the water from the cooked dal and add jaggery to it till it dissolves.
3. Now add the soaked sabudana and let it cook. Adjust water as needed. Add only as much as is needed, since we don’t want a watery mangane.
4. Once the sabudana cooks, add in the coconut milk followed by the cooked chana dal and let it come to a simmer and thicken.
5. Do this on a low flame, else the milk can split. You can also add some rice flour slurry to make sure the milk doesn’t split.
6. Finally, add cardamom powder and turn off the flame.
7. In a separate small kadhai, heat some ghee and add to it cloves, cashews and golden raisins.
8. Once the tempering is fragrant, reserve some for plating and add the rest to the mangane, mix well and serve, garnished with coconut slivers.
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