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Madgane

Madgane

Madgane is a sweet pudding made with roasted chana dal cooked in coconut milk and sweetened with jaggery. This creamy and delcicous sweet is made for Konkani new year and can also be served as a nivedyam.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients
  

  • ¾ cup Chana Dal
  • 1 cup Approx 150-160 gms crushed jaggery (See Recipe Notes)
  • 1 tsp Ghee/Clarified Butter
  • 2 tbsp Cashew nuts; You can add more if desired.
  • 1 tbsp Raisins; You can add more if desired.
  • 2 pods Cardamom husked and powdered
  • 1 cup Coconut milk divided (See Recipe Notes)

Equipment Required

  • Pressure cooker
  • A small sauce pan
  • Sieve See Recipe Notes
  • Saute Spatula
  • Mortar & Pestle to crush the Cardamom pods. Not required if you are using already prepared cardamom powder

Instructions
 

  • Heat 1 tsp ghee in a pressure cooker over medium heat.
  • Roast the cashew nuts and raisins in the hot ghee and remove from the ghee and set aside for garnish.
  • To the same ghee (add a little more if required), add the chana dal and roast the dal till light brown. Make sure that you keep stirring the dal, so that you do not burn them. Also keep in mind to keep the heat to medium or low. [br][img src="http://www.framedrecipes.com/wp-content/uploads/2014/10/DSC_9297_Madgane_2.jpg" width="600" height="400" border="0"]
  • Add two cups (approximately) of water and pressure cook the dal.
  • Meanwhile, mix crushed jaggery and about ¼ cup water in a small sauce pan and melt the jaggery. Sieve the jaggery to remove any impurities in the syrup.[br][img src="http://www.framedrecipes.com/wp-content/uploads/2014/10/DSC_9303_Madgane_3.jpg" width="400" height="600" border="0"]
  • When the dal is cooked, mash the dal using the back of your ladle. Keep a few chana dal whole, to add a bite to the pudding. [br][img src="http://www.framedrecipes.com/wp-content/uploads/2014/10/DSC_9304_Madgane_4.jpg" width="600" height="400" border="0"]
  • Add jaggery syrup to the mashed chana dal and cook for a couple of minutes.
  • Add 1 cup of thin coconut milk (see recipe notes) and bring it to boil. If you want you can cook for a few more minutes and adjust the consistency.
  • Now, lower the heat, add ½ cup of thick coconut milk and keep stirring till the milk is combined well. Add the cardamom powder and garnish with roasted cashew nuts and raisins. [br][img src="http://www.framedrecipes.com/wp-content/uploads/2014/10/DSC_9345_Madgane_Final.jpg" width="600" height="400" border="0"]

Notes

1. I have noticed that sweetness of jaggery depends on it's color. Darker the color, sweeter it is. You can adjust the quantity of jaggery required to suit your taste. When you buy jaggery from stores, it will have lot of impurties. When using jaggery, I typically melt it with water and sieve it using a fine mesh sieve before using it in the dish. [br]2. If you are using the freshly pressed coconut milk to prepare this sweet, you need ½ cup of first pressed milk and approximately ¾-1 cup second press of coconut milk. I use the store bought canned coconut milk. I use ½ cup of thick canned coconut milk for the first pressed. I add ½ cup water to another ½ cup coconut milk to make the second pressed coconut milk (the thin variety). [br]3. Make sure the chana dal is cooked well. Once you add the jaggery, it hardens a little bit.[br]4. When you add the fresh first pressed coconut milk, remember to lower the heat, or else the coconut milk will split. I have noticed that the canned coconut milk does not spilt (probably because of the preservatives in it). [br]5. If Madgane is little too thick for your taste, you can dilute it further by adding coconut milk.