Konkani Madgane

Konkani Madgane Recipe

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About Konkani Madgane Recipe:

Here's a festival special Konkani sweet that you can try making during this period. Madgane or Mangane which is basically a Konkani chana dal kheer made in almost all Konkani households during this festive season.The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.

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  • 1 Hr
  • 5 Ingredients
Ingredients
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Ingredients for Konkani Madgane Recipe

  • 1/2 cup chana dal Cook in the pressure cooker for 3 whistles with 2 cups of water
  • 1 cup grated jaggery
  • 1 whole coconut
  • 1.50 cup second extract coconut milk or water if the coconut milk is readymade
  • 1-1 cup 0.5 the first extract coconut milk or readymade coconut milk
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Konkani Madgane Recipe

STEP 01

The steamed chana decaliter are a few piled cup along side the cashews

STEP 02

Add the chana decaliter, jaggery, and also the second extract of the coconut milk to the pan,

STEP 03

Add a pinch of salt. Bring this to a boil till it becomes thick

STEP 04

Mash the decaliter with the rear of your spoon a touch

STEP 05

Once the colour becomes darker, add the primary (thick) extract of the coconut milk and lower the flame. Boil for 3-4 minutes and convey to a cookery boil and add elaichi powder.

STEP 06

It will become thicker because it cools down.

STEP 07

Serve hot or cold as per alternative.

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