How to make 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 & has featured on Sirf 30 minute.
Main Ingredients : Split Bengal Gram, Thin Coconut Milk (पतला कोकोनट मिल्क / नारियल का दूध)
Cuisine : Maharashtrian
Course : Desserts
For more recipes related to Madgane checkout Chanadal Halwa, Madgane, Coconut Parippu Payasam, Kadala Paruppu Payasam . You can also find more Desserts recipes like Sugar Free Chocolate Cake Summery Tarts Christmas Creme Brulee Mishti Doi
Madgane Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Madgane Recipe
Split Bengal Gram soaked 1/2 cup
Thin Coconut Milk 1/2 cup
Jaggery (gur) grated 1 1/2 cups
Rice flour 3 tablespoons
Thin coconut milk 1 1/2 cups
Green cardamom powder 1/2 teaspoon
Thick coconut milk 1 cup
Method
Step 1
Cook chana dal and cashewnuts with 1½ cups water in a deep non stick pan till just done. You can even pressure cook them.
Step 2
Cook jaggery with 1 cup water till it dissolves. Mix rice flour with ¼ cup water to a smooth paste.
Step 3
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.
Step 4
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.
Step 5
Reduce heat and add thick coconut milk. Mix well and switch off heat.Serve warm.
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