Mangane Payas: A Delicious Goan Lactose-Free Dessert
- Devi Poojari
Updated : January 30, 2023 10:01 IST
Usually made for festive occasions in the Konkan region and around Goa, this sweet pudding made of chana dal, sago pearls, jaggery and coconut milk is as healthy as it is delicious.
Unlike most heavy and decadent Indian desserts, the Goan Mangane Payas, a dairy-free kheer-like dessert usually made on special occasions, is respite for those who are averse to consuming too much lactose or sugar. The elaborate processes of most Indian desserts make them as complex as creating fancy pastries; but the mangane is an exception to these stereotypes because firstly, it is lactose-free, which means that it is also vegan-friendly. The chana dal and sago pearls are rich in protein and vital nutrients which also makes this healthy for diabetics or people with lifestyle disorders to consume within limit.
Since jaggery is one of the key ingredients for the dish, it checks all the health boxes due to being sugar-free as well. This dish is also low on technique and high on taste and uses most ingredients that are available in abundance in the Konkan region. The porridge-like consistency of the dish is best eaten when warm, after a meal or as a mid-evening snack. It is also delicious when eaten with hot-ff-the-frier puris.
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- ¼ cup sago pearls (sabudana)
- ½ cup chana dal, soaked for 3 hours
- 1 cup coconut milk
- ½ cup jaggery
- 2 tablespoons grated coconut
- 1 teaspoon cardamom powder
- Wash and soak the sago pearls in water, overnight and drain the next morning. Pressure cook the soaked chana dal for 2 whistles so that it’s cooked through completely but also holds its form at the same time, without getting too mushy.
- Strain the water from the cooked chana dal and add it to a kadhai along with the crushed jaggery and stir until it dissolves, on a low heat.
- Add a bit more water and the soaked sago pearls and cook down further for a few more minutes, until the sago pearls soften. Be conscious about not adding in too much water, so that the final consistency of the mangane is thick and creamy.
- Add the coconut milk and cooked chana dal to the mixture and stir everything together. Allow everything to come to a simmer and cook on a slow flame until thickened into a homogenous mixture.
- Add the grated coconut towards the end along with the cardamom powder. Cool lightly and serve warm or refrigerated.