Moogache Kann | A Goan sweet dish with Moong Dal
‘Moogache Kann’ is a sweet dish 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. Moogache Kann 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.
Ingredients
- 1 cup yellow moong dal
- whole green moong little
- 1/2 cup jaggery
- 2 cups fresh coconut milk
- water as required
- cardamom powder little
- cashew nuts
- salt as per taste
Instructions
- 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.
Notes
- Only whole green moong can be used 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.
- Moong can also be roasted in ghee or clarified butter; if preferred.
- Use freshly extracted coconut milk and adjust the consistency as required. You might need 1 or 2 coconut as per size and consistency of the milk.
- Extra extracted coconut milk can be refrigerated in an airtight container and consume it within 2-3 days.