Hey there!! I am back with another Goan recipe – ‘Moogache Kann’. It is a sweet dish or ‘Godshe’ as known in a local language; prepared for a special or an auspicious occasion in Goan households. Also a vegan friendly recipe that doesn’t need much efforts and can be enjoyed by everyone. Beauty of Goan desserts is its simplicity as most of these uses basic ingredients to add richness to the dish. So they aren’t too high on sweetness and don’t make you heavy after eating. Moogache Kann also prepared with simple ingredients like moong dal, jaggery, coconut milk and cashews. It can be enjoyed as a side dish or dessert with your meal.

Traditionally only whole green moong used to prepare Moogache Kann. But in my version split yellow moong dal along with some whole green ones used in the recipe. And it’s a personal choice as our family enjoys it but one can go with traditional whole green moong only.

Ingredients:

• 1 cup split yellow moong dal
• Some whole green moong
• 1/2 cup jaggery
• 2 cups fresh homemade coconut milk
• Water as required
• Little cardamom powder
• Some cashew nuts
• Salt as per taste

How to make:

Take a wok or kadhai over a high heat. Once wok is sufficiently hot; turn heat to low and roast yellow moong dal along with green moong. Stir continuously until lovely aroma and moong changes its colour slightly.

Now add water to cover the moong and boil it until well cooked. Add a pinch of salt while cooking.

While moong are boiling; extract the coconut milk.

To extract the milk; first scrape the coconut flesh. Grind this freshly scraped coconut with a cup of warm water until smooth paste. Sieve this paste using muslin cloth or fine strainer to extract the fresh milk. Gently press the paste with spoon until last drop of milk is extracted. Keep aside this freshly extracted milk and use dry leftover paste to extract second batch of milk. Grind leftover paste with a cup of warm water and sieve it through strainer. You’ll get second batch of coconut milk. This second batch of milk will be thinner in consistency than first batch. You can use both batches in the recipe or just stick with thick coconut milk. In my recipe; I have used both batches for medium consistency.

Once moong cooked thoroughly; add coconut milk, jaggery and cashew nuts.

Simmer for another 10 minutes.

Moogache Kann is ready.

This is our family version but one can go with only yellow dal or only green whole moong in this recipe. In case of whole moong; you need to grind them slightly after roasting and then follow rest of the recipe. Whole moong skin gets separated out while boiling; so discard it before adding other ingredients.

Traditionally it’s a vegan recipe but if you prefer then moong can be roasted in a ghee (clarified butter).

Sometimes fresh turmeric leaves also used in the recipe. I never tried moogache kann with turmeric leaves. So incase you prepare it with turmeric leaves; do let me know how does that taste.

Also, always use freshly extracted homemade coconut milk. Store bought coconut milk might alter the traditional taste of the recipe. You can use preferred consistency of coconut milk ie, thick or medium. And you might need more than one coconut for thick consistency of milk; it depends on the size of coconut. In case of extra extracted coconut milk; store it in an airtight container in a refrigerator and try to use it within 2-3 days.

I hope you like this recipe and would love to give it a try. As always, your feedback is valuable and I love to read your emails; so if there are any suggestions then do let me know. Thanks for stopping by and reading this post; do like, share and subscribe to my blog. You can also connect with me on Pinterest || Instagram  for some amazing food.

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