Madgane 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 By Sanjeev Kapoor 16 Aug 2014 in Recipes Course New Update Main Ingredients Split Bengal Gram, Thin Coconut Milk Cuisine Maharashtrian Course Desserts Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Veg Ingredients list for Madgane 1/2 cup Split Bengal Gram soaked 1/2 cup Thin Coconut Milk 1 1/2 cups Jaggery (gur) grated 3 tablespoons Rice flour 1 1/2 cups Thin coconut milk 1/2 teaspoon Green cardamom powder 1 cup Thick coconut milk Method 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. 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. 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. Reduce heat and add thick coconut milk. Mix well and switch off heat.Serve warm. #Rice flour #Thin coconut milk #Thick coconut milk #Green cardamom powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article