Tuesday, 15 November 2011

MADGANE

 This is one of our fav payasu from Jay's veg kitchen and loved by Konkani people. Whatever the function or festival be, my daughter Driti's first request is ' Mom , plz prepare Madgane today'. I am also very happy to oblige because it is easy to prepare in no time.


WHAT YOU NEED: 

Chana dal 1/2 cup 
Jaggery 10-12 pieces ( here I get   jaggery in the form of 1 1/2 inches cubes in the market)
Coconut  3/4 grated( prepare 11/2 cup thick and 1 cup thick milk)
Cardomom powder 1 tsp
Cashew bits 1 tbsp
Raisins 1 tbsp
Ghee 1 tsp to fry cashew nuts and raisins 
Rice powder 2-3 tsp


CHANA DAL MADGANE




HOW TO MAKE:


Wash and pressure cook chana dal and 1 cup thin milk together.
Cook for 15 mins after the first whistle.
Open the lid when cooker is completely cooled down.
Put boiled chana dal in a vessel and keep on the fire. 
Add jaggery pieces to it and allow it to dissolve completely.
When the mixture is boiling add thick coconut milk.
Switch off the burner.
Heat 1 tsp ghee in a small pan.
Add cashew bits and fry till it is golden color. Take them out.
Add raisins and fry till they puff up.


Garnish the chana madgane with fried cashews, raisins and cardamom powder.


If you find the madgane is very thin then add rice powder paste to it while
boiling.

It tastes wonderful, serve it in a bowl hot  or cold.


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