Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Manganem, wash and soak the chana dal for 4 hours in water
Step 2: Once soaked, drain the water and pressure cook the dal along with 1-1/2 cups of water until soft and cooked through
Step 3: Pressure cook for 4 whistles
Step 4: The dal should be grainy and not mashed
Step 5: Allow the pressure to release naturally
Step 6: Drain any excess water and keep the dal aside
Step 7: You can use the dal water in soups or a stock
Step 8: Wash and soak the sabudana for 20 minutes
Step 9: Heat a small pan on low flame, add the ghee and roast the cashew nuts on low to medium heat until golden brown and crisp
Step 10: Keep this aside
Step 11: Heat a heavy bottomed pan, add the cooked bengal gram dal, coconut milk, sabudana and jaggery
Step 12: Cook them all in medium heat for about 20 minutes until the sabudana is cooked through and the mixture thickens
Step 13: Turn off the heat and transfer the dish to a serving bowl
Step 14: Garnish with roasted cashewnuts
Step 15: Serve Manganem as a delicious dessert during the festive occasions like diwali, or even for parties
Step 16: Serve Manganem as a dessert after a simple goan meal of Goan Moolyacho Ross Recipe and Steamed Rice