I wanted to post a sweet dish for the Independence Day. Hence i am posting the recipe for Madgane which is nothing but chanadal payasam. This is a traditional dessert which is usually made on the ocassion of Ugadi. It is a very healthy dessert when compared to many sweet items which have lots of ghee and sugar in it. Jaggery is considered to be much healthier than sugar (know more about it here).
As i told we make Madgane for Ugadi, celebrated in the month of march and thats the time when bibbo (tender cashew nut) is available. Tender cashew nuts is an all time favorite of the konkanis!! We usually make bibbe upkari and madgane (which has tender cashews in it) for the New Year.
Ingredients:
Fry the Chana dal for couple of minutes until you get a light aroma of it. After it cools, transfer it into a cooker. To this add tapioca/sabudhana and add water to it generously (like you add while cooking toordal). Chanadal and tapioca will get cooked for two whistles.
If the resulting mixture after cooking is very sticky and solid (because of less water), then add little water and mix well. Now again turn on the heat and add jaggery. Keep stirring constantly. Once it comes to a boil, then continue heating for two more minutes and turn off the heat. Now add the coconut milk and cardamom powder.Mix well. Garnish it with fried cashews and raisins. Madgane is ready!!
Above measurement serves 5-6 people.
Note: Tapioca is mainly added to give thickness to the payasam. If you don't like it then you can replace it with rice or semolina. Just soak 2-3 Tbsp of rice for an hour and grind it to get a smooth paste. Add this paste to the cooked chanadal. Cook it for few minutes and then add jaggery. Semolina can be added directly to the cooked chanadal. Rest of the procedure remains the same.
As i told we make Madgane for Ugadi, celebrated in the month of march and thats the time when bibbo (tender cashew nut) is available. Tender cashew nuts is an all time favorite of the konkanis!! We usually make bibbe upkari and madgane (which has tender cashews in it) for the New Year.
Ingredients:
- Chana dal- 1/2 cup
- Tapioca/Sabudhana/sago- 1/2 cup
- Jaggery- 1/2 cup (adjust according to your taste)
- Coconut milk (thick)- 2 cups (or 1 can)
- Cardamom powder- 1 tsp
- Cashews and Raisins
- Ghee- 1tsp (for frying the nuts) (optional. you can add directly without frying)
Fry the Chana dal for couple of minutes until you get a light aroma of it. After it cools, transfer it into a cooker. To this add tapioca/sabudhana and add water to it generously (like you add while cooking toordal). Chanadal and tapioca will get cooked for two whistles.
If the resulting mixture after cooking is very sticky and solid (because of less water), then add little water and mix well. Now again turn on the heat and add jaggery. Keep stirring constantly. Once it comes to a boil, then continue heating for two more minutes and turn off the heat. Now add the coconut milk and cardamom powder.Mix well. Garnish it with fried cashews and raisins. Madgane is ready!!
Above measurement serves 5-6 people.
Note: Tapioca is mainly added to give thickness to the payasam. If you don't like it then you can replace it with rice or semolina. Just soak 2-3 Tbsp of rice for an hour and grind it to get a smooth paste. Add this paste to the cooked chanadal. Cook it for few minutes and then add jaggery. Semolina can be added directly to the cooked chanadal. Rest of the procedure remains the same.
Serving for 5-6 people... where us my share :)
ReplyDeleteCome down to our home to have it:) I had made this dessert for your birthday last year:)
ReplyDeletePayasam is called Maddi in Havyak Kannada. Konkani people make chanadal payas and add Sweet Potato ( GeNasu in Kannada). Thus it is called MadGaNe (MaDDi+GeNasu)
ReplyDelete