MADGANE : TRADITIONAL KONKANI SWEET DISH
"Madgane" (actually pronounced "mud-ga-ne.") is a well-known Konkani sweet dish made of chana dal (Bengal gram dal) and jaggery with the richness of coconut milk.
This is traditionally cooked during our festive occasions and can best be described as a "payasa" of sorts. This reminds me of the elaborate meal served on the banana leaf on such occasions where the last item to be served is the madgane, which is then quickly slurped off the leaf !!
Ingredients:
Soak tender cashew nuts for a couple of hours. Peel and break into halves. Cook them and keep aside.
In a kadai, dry roast the chana dal over medium heat for about 5 minutes or until it gives off a good aroma.
Wash the roasted chana dal, add 2 cups of water and cook it in a pressure cooker for 3 whistles or till it is soft, but not mushy. Allow the cooker to cool, remove the cooked dal and keep aside.
In a mixer, grind the coconut gratings and extract the thick milk. Keep aside.
Grind the coconut gratings once again, adding a little water, to extract the thin milk.
Next, add the rice flour to the thin coconut milk and mix it evenly
Add grated jaggery to the cooked chana dal and cashew nuts
Combine this with the mixture of rice flour and thin coconut milk
Boil this stirring continuously
Finally, add the thick coconut milk, and boil for a minute more
Now add the cardamom powder and garnish with raisins roasted in ghee
Serve hot or cold, as per your preference.
"Madgane" (actually pronounced "mud-ga-ne.") is a well-known Konkani sweet dish made of chana dal (Bengal gram dal) and jaggery with the richness of coconut milk.
This is traditionally cooked during our festive occasions and can best be described as a "payasa" of sorts. This reminds me of the elaborate meal served on the banana leaf on such occasions where the last item to be served is the madgane, which is then quickly slurped off the leaf !!
Ingredients:
- Chana Dal (Bengal Gram dal ), 1/2 cup
- Rice Flour, 2 tbsp
- Coconut Gratings, 2 cups
- Jaggery, grated, 1 cup, or as per taste
- Tender Cashew Nuts, 10-15
- Raisins, 1 tbsp
- Cardamom Powder, 1/2 tsp
- Ghee, a little for roasting raisins
Soak tender cashew nuts for a couple of hours. Peel and break into halves. Cook them and keep aside.
In a kadai, dry roast the chana dal over medium heat for about 5 minutes or until it gives off a good aroma.
Wash the roasted chana dal, add 2 cups of water and cook it in a pressure cooker for 3 whistles or till it is soft, but not mushy. Allow the cooker to cool, remove the cooked dal and keep aside.
In a mixer, grind the coconut gratings and extract the thick milk. Keep aside.
Grind the coconut gratings once again, adding a little water, to extract the thin milk.
Next, add the rice flour to the thin coconut milk and mix it evenly
Add grated jaggery to the cooked chana dal and cashew nuts
Combine this with the mixture of rice flour and thin coconut milk
Boil this stirring continuously
Finally, add the thick coconut milk, and boil for a minute more
Now add the cardamom powder and garnish with raisins roasted in ghee
Serve hot or cold, as per your preference.
Hi, ,,For the first time tried this recipie and it was super yummy and awesome,,,, thank you so much for the recipie ,,,madgane is the favourite of all konkanis and I am so happy that it came out great
ReplyDeletei tried this! so awesome! thank you ! remembered my ajja today!
ReplyDeleteThanks
ReplyDeleteThank you for the wonderful recipe.
ReplyDelete