Karwar Style Madgane Recipe With Oats & Rajgira
Karwar Style Madgane Recipe With Oats & Rajgira is a healthy twist to the age old traditional recipe from the land of Karwar. Sweetened dal dessert recipe with coconut milk,oats, rajgira flour, rice flour and dates, garnished with fried raisins and cashews.
Karwar Style Madgane Recipe With Oats & Rajgira is a healthy twist to the age old traditional recipe from the land of Karwar, in Karnataka. There are also addition of oats, rajgira flour and dates in this recipe to make it healthier. This recipe uses jaggery as a sweetener.
Karwar is a coastal city in the South Indian state of Karnataka. Karwari GSB cuisine includes a variety of dishes prepared using coconut and fish. But again this cuisine which hasn't been so well advertised, has a varied range of vegetarian dishes too. Karwari food has it's own tongue tickling and mouth watering quality. One such sweet dish is madgane.
Prepared by my grandma in Karwar and then by my mom, it is now been passed down to me.
Here goes the recipe the way my grandma cooked it with my own added small twist of rajgira and oats without compromising on its original taste. Relish it hot or cold, as desired. Salt is added in the recipe only for a tinge of flavour.
If you like this recipe, try more recipes like
- 1/2 cup Chana dal (Bengal Gram Dal)
- 2 cups Water
- 1/4 cup Instant Oats (Oatmeal)
- 1-1/2 cups Fresh coconut , grated
- 1-1/2 cup Jaggery , (adjust)
- 1 tablespoon Rice flour
- 1-1/2 tablespoons Rajgira Flour (Amaranth Flour)
- 1 teaspoon Cardamom Powder (Elaichi)
- 20 Cashew nuts , halved, more to garnish
- 5 Dates , chopped
- 2 teaspoons Sultana Raisins , more to garnish
- 1 teaspoon Ghee
- 1 pinch Salt
How to make Karwar Style Madgane Recipe With Oats & Rajgira
To begin making Karwar Style Madgane Recipe With Oats & Rajgira, soak dal in adequate water for about an hour. Wash thoroughly and drain.
Take a big saucepan, add the given quantity of dal and water and bring it to boil on high heat.
When the water in the pan starts boiling, reduce the flame to medium and keep simmered for the dal to cook, (do not cover with lid at any stage) stirring occasionally till soft and done.
In the meantime, grind the coconut using water to extract coconut milk by squeezing tightly the ground coconut over a sieve.
The first extract will be thick and should be about 3/4 to 1 cup.
Repeat this process using less water each time to get more coconut milk which will be comparatively thinner and the coconut milk should be about 2 cups.
Check the dal and when it is almost cooked, add to it the cashew nuts and mix well.
Here a little hot water can be added to daal if there is very less water in it.
When dal is completely cooked but not mushy (almost all water should be evaporated by now), add jaggery, cardamom powder and salt.
Stir till jaggery dissolves.
Using a little of the thin coconut extract make a slurry of the rice and rajgira flours in a mixing bowl.(rice flour is a must as it prevents the coconut milk from splitting)
Add this slurry, oats and all the thin coconut extract to the dal and bring to a boil stirring constantly.
Now add the dates, half of the raisins and the thick coconut extract and again bring to a boil stirring constantly on medium heat.
Switch off heat now since after adding coconut milk, too much cooking is not required not desirable for the recipe.
Heat ghee in a small kadai, add the cashew nuts and raisins (which were reserved) to garnish the Madgane.
Karwar Style Madgane Recipe With Oats & Rajgira is part of the Recipe Contest: South Indian Cooking