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Sutta Punav special Madgane/ Mangane✨️❤️ ( Chana dal payasam)
Chana dal ( bengal gram dal – Half cup
Fresh grated coconut – 2 cups
Jaggery 1 cup approx.
Bibbo/ tender cashew nuts – 15-20
Raisins – 8-10 ( optional)
Cardamom powder ½-1
tspn
Ghee for roasting dal
Little ghee for roasting raisins and some cashew nuts.
Recipe:
Soak tender cashew nuts for 1-2 hours. Peel them and break into halves.
Cook them.
Roast raisins and half quantity of soaked cashew nuts for garnishing
In a kadai, put some ghee and roast the chana dal over medium flame for 5-10 mins.
Then add 2 cups of water. Pressure cook it for 3 whistles. It will be soft but not pulpy or paste.
Grind grated fresh coconut, and extract thick milk. Keep this aside. Again grind the coconut gratings for second time with little water and extract thin milk.
Now add some rice flour to the extracted thin coconut milk and mix it nicely(no lumps).keep aside.
Add jaggery to the cooked dal . Add remaining half quantity of cooked cashew nuts ( half qnty is already roasted for garnishing) . Now add the mixture of thin coconut milk and rice flour. Boil this while continuously stirring.
Finally add the thick coconut milk and boil for a few minutes.
Add the cardamom powder. Garnish it with roasted cashew nuts and raisins..
Tasty Madgane is ready to be served hot or cold
#suttapunav #gsb #madgane #mangane
