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Madgane

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Chanadal cooked with plenty of cashewnuts, rice flour and jaggery in coconut milk - a speciality from the Konkan.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Madgane

Main Ingredients

Split Bengal gram (chana dal) ,soaked, Cashewnuts

Cuisine

Maharashtrian

Course

Desserts

Level Of Cooking

Ingredients

  • Split Bengal gram (chana dal) ,soaked
    1/2 cup
  • Cashewnuts
    1/2 cup
  • Jaggery (gur),grated
    1 1/2 cups
  • Rice flour
    3 tablespoons
  • Thin coconut milk
    1 1/2 cups
  • Green cardamom powder
    1/2 teaspoon
  • Thick coconut milk
    1 cup

Method

Step 1


Cook chana dal and cashewnuts with 1½ cups water in a deep non stick pan till just done. You can even pressure cook them. Cook jaggery with 1 cup water till it dissolves. Mix rice flour with ¼ cup water to a smooth paste.

Step 2


Add thin coconut milk to the jaggery water and mix well. Add the rice flour mixture and cook on medium heat, stirring continuously. Add green cardamom powder and cook till the flour gets cooked and the mixture thickens.

Step 3


Add chana dal and cashewnuts and mix well. Reduce heat and add thick coconut milk. Mix well and switch off heat.Serve warm.

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