1 cup chana dal (bengal gram dal)
1/2 cup sabudana pearls (tapioca pearls)
1 cup grated jaggery
240 ml coconut milk
20 cashewnuts, chopped
1 tablespoon ghee
To begin making the Manganem Recipe soak the chana dal for 4 hours in water.
Once soaked, drain the water and pressure cook the dal along with 1-1/2 cups of water until soft and cooked through. The dal should be grainy and not mashed. Drain any excess water and keep the dal aside. You can use the dal water in soups or a stock.
Wash and keep the sabudana aside.
Heat a small pan, add the ghee and roast the cashew nuts on low to medium heat until golden brown and crisp. Keep this aside.
Heat a heavy bottomed pan, add the cooked bengal gram dal, the coconut milk, sabudana and jaggery. Cook them all in medium heat for about 20 minutes until the sabudana is cooked through and the mixture thickens.
Turn off the heat and transfer the dish to a serving bowl.
Garnish the Manganem - Goan Style Chana Dal Kheer (Payasam) with roasted cashewnuts and serve hot for festivals like Diwali or special occasions and even parties.
Manganem is a traditional kheer recipe that is made in Goa during religious functions and festivals. The Bengal Gram sweet kheer is also served in Goan temples as an offering (prasad). It simple and quick to make and is a whole some sweet that is made from chana dal, sabudana and with taste from jaggery, cashew nuts and ghee.
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