Mangane (chana dal and sago pudding)
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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
- Cook the chana dal in water until soft but whole.
- Add the thin coconut milk and the drained sago and cook on low heat until the sago turns clear.
- Add the jaggery and salt and stir until the jaggery dissolves.
- Lower the heat, stir in the thick coconut milk and cardamom, and heat through without boiling.
- 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.