Madgane Chanadal cooked with plenty of cashewnuts, rice flour and jaggery in coconut milk - a speciality from the Konkan. This recipe is from FoodFood TV channel By Sanjeev Kapoor 07 Mar 2017 in Recipes Course New Update Main Ingredients Split Bengal gram (chana dal) soaked, Thin coconut milk Cuisine Maharashtrian Course Desserts Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Ingredients list for Madgane 1/2 cup Split Bengal gram (chana dal) soaked 1 1/2 cups Thin coconut milk 1 1/2 cups Jaggery (gur) grated 3 tablespoons Rice flour 1/2 cup Cashewnuts 1/2 teaspoon Green cardamom powder 1 cup Thick coconut milk Method Cook chana dal and cashewnuts with 1½ cups water in a deep non stick pan till just done. You can even pressure cook them. Cook jaggery with 1 cup water till it dissolves. Mix rice flour with ¼ cup water to a smooth paste. Add thin coconut milk to the jaggery water and mix well. Add the rice flour mixture and cook on medium heat, stirring continuously. Add green cardamom powder and cook till the flour gets cooked and the mixture thickens. Add chana dal and cashewnuts and mix well. Reduce heat and add thick coconut milk. Mix well and switch off heat.Serve warm. Nutrition Info Calories 2927 Carbohydrates 149.4 Protein 48.1 Fat 238.4 Other Fiber Fiber- 17.9gm #Cashewnuts #Green cardamom powder #Rice flour #Thick coconut milk #Thin coconut milk Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article