Madgane

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

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.
2. Cook jaggery with 1 cup water till it dissolves. Mix rice flour with ¼ cup water to a smooth paste.
3. 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.
4. 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.
5. Reduce heat and add thick coconut milk. Mix well and switch off heat.Serve warm.