Mangane (Tapioca Sago Goan Kheer)
Mangane is very much like Vonn / Soji but mainly makes use of cane jaggery and sabudana (Tapioca Sago). It's a traditional Goan dessert which is prepared during Hindu festivals.
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Ingredients
- 1/8 cup Chana dal (Soaked for at least 4 hours or overnight)
- 1/8 cup Sabudana
- 1/2 cup Cane jaggery
- 1/4 tsp Salt
- 6 Cashewnuts (broken into pieces)
- 2 cup Coconut Milk
- 1/2 tsp cardamom powder
Instructions
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1 Soak sabudana for about 15 minutes.
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2 Cook sabudana in 1 cup of water. Keep it aside.
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3 Add the jaggery along with chana dal, cashewnuts and salt. Allow the chana dal to cook.
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4 Add the cooked sabudana. Bring it to a boil.
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5 Stir in the coconut milk.
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6 Cook on low heat for 5 minutes stirring occasionally.
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7 Add the cardamom powder.
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8 Cook for another 2 minutes.
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9 Serve warm or chilled!
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Xantilicious.com
| Recipe Name | : | Mangane (Tapioca Sago Goan Kheer) |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/mangane/ |
| Passive Time | : | 0 minutes |
| Prep Time | : | 15 minutes |
| Cook Time | : | 25 minutes |
| Serving | : | 6 People |
Ingredients
- 1/8 cup Chana dal (Soaked for at least 4 hours or overnight)
- 1/8 cup Sabudana
- 1/2 cup Cane jaggery
- 1/4 tsp Salt
- 6 Cashewnuts (broken into pieces)
- 2 cup Coconut Milk
- 1/2 tsp cardamom powder
Instructions
| 1 | Soak sabudana for about 15 minutes. | |
| 2 | Cook sabudana in 1 cup of water. Keep it aside. | |
| 3 | Add the jaggery along with chana dal, cashewnuts and salt. Allow the chana dal to cook. | |
| 4 | Add the cooked sabudana. Bring it to a boil. | |
| 5 | Stir in the coconut milk. | |
| 6 | Cook on low heat for 5 minutes stirring occasionally. | |
| 7 | Add the cardamom powder. | |
| 8 | Cook for another 2 minutes. | |
| 9 | Serve warm or chilled! | |
Did you use canned coconut milk or freshly squeezed coconut milk?
I have used canned coconut milk 🙂
Do you add the cooked sabudana with the water to the jaggery channa dal mix? or do you cook the jaggery channa dal mix in the sabudana water?
Hi becky
No, use new water to cook the chana dal 🙂
Hi Xanti Can u Plz mention the time how long do v need to cook in the procedure
Hi rochielle
Just check after 15-20 minutes , shld be done
Xanti, for how long is sabudana to be cooked ? How do I know whether it has reached its right texture ? I’ve never used it before so need help here. Also you have not mentioned the quantity of water to be used to cook the chana Dal.
Add water slightly above the level of Chana dal … should take about 10 minutes , it cooks fast .
Thank you,Xanti. You’ve taught me recipies and techniques that even my Goan relatives didn’t. Your blog content has been the base of all my Goan cooking that I’ve perfected over the montht. It’s now taken my business to different heights!
Thank you, appreciate the feedback.