Skip to content
India in Nutshell
Sign in
Suggest a correction

Mangane (chana dal and sago pudding)

AI-drafted · awaiting admin review

A warm, sweet pudding of chana dal and sago cooked in coconut milk and jaggery, offered in Goan Hindu homes during festivals.

Region: GoaOccasion: Ganesh Chaturthi, temple festivals (jatras) and other celebrationsTime: 1 hrServes: 6Vegan

Ingredients

  • ½ cup chana dal, soaked 1 hour
  • ¼ cup sago (sabudana), soaked 30 minutes
  • 1 cup grated jaggery
  • 2 cups thin and 1 cup thick coconut milk
  • ½ tsp cardamom powder
  • Pinch of salt
  • 2 tbsp cashew nuts

Method

  1. Cook the chana dal in water until soft but whole.
  2. Add the thin coconut milk and the drained sago and cook on low heat until the sago turns clear.
  3. Add the jaggery and salt and stir until the jaggery dissolves.
  4. Lower the heat, stir in the thick coconut milk and cardamom, and heat through without boiling.
  5. Garnish with cashews and serve warm.

History

Mangane is a traditional sweet of the Goan Hindu kitchen, part of the wider Konkani family of coconut-milk puddings.

Significance

Mangane is a common festive and temple sweet in Goa and is often served at the end of a festival meal on a banana leaf.

Sources