Manganem Recipe - Goan Style Chana Dal Payasam

Manganem Recipe is a Goan Style Chana Dal Payasam is a traditional recipe from the state of Goa. This recipe includes both chana dal as well as sago pearl, making it rich with a garnish of nuts fried in ghee.

Raksha Kamat
Manganem Recipe - Goan Style Chana Dal Payasam
881 ratings.

Manganem is a traditional kheer recipe that is made in Goa during religious functions and festivals. The Bengal Gram sweet kheer is also served in Goan temples as an offering (prasad). It simple and quick to make and is a whole some sweet that is made from chana dal, sabudana and with taste from jaggery, cashew nuts and ghee. 

Serve Manganem as a delicious dessert during the festive occasions like diwali, or even for parties.  

Serve Manganem as a dessert after a simple goan meal of Goan Moolyacho Ross Recipe and Steamed Rice. 

Other recipes that you can try are:

  1. Sabudana Kheer (Tapioca Pearl Milk Pudding)
  2. Paruppu Payasam Recipe (Stewed Lentil, Coconut Milk & Jaggery Pudding)
  3. Black Currant Dates Kheer Recipe 

Cuisine: Goan Recipes
Course: Dessert
Diet: Vegetarian
Prep in

240 M

Cooks in

60 M

Total in

300 M

Makes:

4 Servings

Ingredients

  • 1 cup Chana dal (Bengal Gram Dal)
  • 1/2 cup Sabudana (Tapioca Pearls)
  • 1 cup Jaggery , grated
  • 240 ml Coconut milk
  • 20 Cashew nuts , chopped
  • 1 tablespoon Ghee

How to make Manganem Recipe - Goan Style Chana Dal Payasam

  1. To begin making the Manganem, wash and soak the chana dal for 4 hours in water.

  2. Once soaked, drain the water and pressure cook the dal along with 1-1/2 cups of water until soft and cooked through. Pressure cook for 4 whistles.  The dal should be grainy and not mashed. Allow the pressure to release naturally.  Drain any excess water and keep the dal aside. You can use the dal water in soups or a stock.

  3. Wash and soak the sabudana for 20 minutes. 

  4. Heat a small pan on low flame, add the ghee and roast the cashew nuts on low to medium heat until golden brown and crisp. Keep this aside.

  5. Heat a heavy bottomed pan, add the cooked bengal gram dal,  coconut milk, sabudana and jaggery. Cook them all in medium heat for about 20 minutes until the sabudana is cooked through and the mixture thickens.

  6. Turn off the heat and transfer the dish to a serving bowl.  

  7. Garnish with roasted cashewnuts.

  8. Serve Manganem as a delicious dessert during the festive occasions like diwali, or even for parties.

  9. Serve Manganem as a dessert after a simple goan meal of Goan Moolyacho Ross Recipe and Steamed Rice.

Raksha Kamat

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Last Modified On Thursday, 05 April 2018 06:39
     
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