Mangane is an unexposed Indian sweet dish from small, charming state of Goa. Recently, I have posted many Goan recipes on my blog which I have acquired from my MIL; ‘Mangane‘ is one of those recipes. It is kind of kheer or payasam prepared using chana dal, sago and coconut milk while jaggery is added for sweetness. This vegan friendly recipe is not just easy to prepare but also not too heavy on stomach. You can enjoy it as a side dish or main dessert in your Thali. In Goa, we make this recipe on special occasions or during festive seasons.
Let’s checkout the recipe in detail. Following proportion serves 5-6 persons. As any other payasam recipe, minimal ingredients required for this recipe and will be ready in no time ☺️
For best results, Fresh coconut milk is preferred in this recipe rather than store brought one. To prepare this milk, grind freshly grated coconut in a blender with little water. And then sieve ground coconut paste to squeeze out all milk.
Ingredients:
1/2 cup or 125 gms chana dal (split chickpeas)
1/4 cup or 75 gms sago(sabudana)
2 cups or approx. 475 ml thick coconut milk
1/2 cup or 125 gms jaggery
1 tsp cardamom powder
Pinch of salt
Handful of almonds or cashews
Method:
Soak chana dal and sago separately in water for 2 hours. Allow dal and sago to absorb some water, so it helps in cooking process. Next, pressure cook the soaked chana dal for 3-4 whistles or until it cooks completely.
Cool down the boiled chana dal. Do not discard the excess water from boiled dal, we’ll further use it for cooking.
Take a saucepan on medium heat and add boiled chana dal along with water. Add soaked sago or sabudana into it. Next goes coconut milk into it and bring everything to boil. You can add chopped dry fruits at this stage. I have used almond flakes but cashews are popular choice for this recipe.
Once sago is cooked, add jaggery and cardamom powder. Adjust the jaggery as per sweetness. Add pinch of salt and further cook on medium-low heat until jaggery is completely dissolved.
Remove the saucepan from the heat and ‘Mangane’ are ready. Enjoy it hot or cold!! Typically Mangane are served as side dish on thali during festivals or special occasions. But one can enjoy it on its own to satiate the sweet tooth.
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Recipe
Mangane | Sweet Dish with Sago & Chana Dal
Ingredients
- 1/2 cup chana dal (split chickpeas)
- 1/4 cup sago (sabudana)
- 2 cups thick coconut milk
- 1/2 cup jaggery
- 1 tsp cardamom powder
- chopped almonds or cashews handful
- salt just a pinch
Instructions
- Soak chana dal and sago separately in water for 2 hours. Allow dal and sago to absorb some water, so it helps in cooking process.
- Next, pressure cook the soaked chana dal for 3-4 whistles or until it cooks completely.
- Cool down the boiled chana dal. Do not discard the excess water from boiled dal, we’ll further use it for cooking.
- Take a saucepan on medium heat and add boiled chana dal along with water.
- Add soaked sago or sabudana into it.
- Next goes coconut milk into it and bring everything to boil.
- You can add chopped dry fruits at this stage. I have used almond flakes but cashews are popular choice for this recipe.
- Once sago is cooked, add jaggery and cardamom powder. Adjust the jaggery as per sweetness.
- Add pinch of salt and further cook on medium-low heat until jaggery is completely dissolved.
- Remove the saucepan from the heat and ‘Mangane’ are ready. Enjoy it hot or cold !!
Notes
- Soak chana dal for sufficient time, so it will be easily cooked.
- Try to use fresh homemade coconut milk, if possible. To prepare this milk, grind freshly grated coconut in a blender with little water. And then sieve ground coconut paste to squeeze out all milk.