Name: Manganem | Goan Chana Dal Sweet Dish For Diwali recipe by Raksha Kamat at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: freshly grated coconut 2 cups; chana dal / Gram dal 1 cup; sabudana / Sago pearls 1/2 cup; grated jaggery 1 cup; cashewnuts 20; ghee 1 tbsp

Ingredients Serving: 4

freshly grated coconut 2 cups
chana dal / Gram dal 1 cup
sabudana / Sago pearls 1/2 cup
grated jaggery 1 cup
cashewnuts 20
ghee 1 tbsp

Instructions

Soak the chana dal for 4 hours in water.
Wash and keep the sabudana aside.
Crush the cashewnuts into 2-3 pieces, roast it in ghee and keep them aside.
Grind the grated coconut in 2 cups water. Pass it through strainer and extract thick coconut milk. Collect the residue.
Now pass ½ cup water through the residue and extract thin coconut milk.
Mix both thick and thin coconut milk and keep aside.
Pressure cook chana dal in 5 cups water. Do not over-cook the chana dal. It should not be mashed or mashy. Drain the chana dal.
Heat a thick bottomed pan, add pressure cooked chana dal by excluding water.
Add coconut milk and sabudana and let it cook for 20 Mins on medium heat.
Add grated jaggery and mix well.
Garnish with roasted cashewnuts and serve hot.

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