Mangaane

Mangaane is a Goan sweet porridge made with sago and split chickpeas. Coconut milk provides it its rich flavor while it is sweeted with sugarcane jaggery. Though it is prepared during festivities, I bet you’ll cook it more often cause it tastes just super.

Serves: 8 to 10 Persons

Prep. Time: 30 Mins

Cooking Time: About 60 Mins

Ingredients:

[Standard Measure : 1 cup = 250 ml ]

• Split Chickpeas [Chana Dal] – ½ cup
• Sago [Sabudana] – 3 tbsp.
• Cashew Nuts (broken) – 10 to 12
• Coconut Milk
  • Thin – 3 cups
  • Thick – ½ cup
• Sugarcane Jaggery – ½ cup
• Cardamom Powder –
• Sugar – 2 tbsp.
• Salt – ¼ tsp. + a pinch

Step 1:     Wash and soak the chana dal and the sago separately in water for 20 mins. Also soak the cashew nuts in hot water.

Step 2:     Later cook the dal with 2 cups water and ¼ tsp. salt till the dal is soft but not mashy. Remove the scum and discard. Also cook the sago separately with 1 cup water till transparent.

Step 3:     Add the sago to the dal. Then add the thin coconut milk and bring to a boil on medium heat. When it starts boiling, drain and add the cashew nuts, the jaggery and a pinch of salt. Mix and cook on low heat till the mixture thickens.

Step 4:     Finally add the cardamom powder and the thick coconut milk and cook on low heat from 5 to 6 minutes. Switch off the heat and serve warm or chilled.

Note:

• You can also use canned coconut milk. If so, keep aside ½ cup coconut milk (for thick milk) and dilute 1 ½ cup canned coconut milk with 1 ½ cup water for the thin coconut milk.