I first had this dish during my childhood when my neighbour had a shraadh pooja As kids we went for uncle”s Shraadh ka Khanna. I loved sweet dish and enjoyed this most. Growing up this dish was always shared by my neighbour and I would eagerly await during Shravaan month to enjoy this sweet treat😋. I asked my neighbour for the recipe and am sharing the same with you all to make and enjoy.
- 1 cup sabudana/sago pearls soaked for 2 hours
- 2 cups Channa Dal soaked for 2 hours
- 2 cups coconut milk
- 1/8 tsp. Salt
- 400 gms Goa jaggery grated (Increase as per your taste buds)
- 2 tsps elaichi powder
- Cashews for decoration
- Water As required for boiling
Method; Boil the soaked Channa Dal with 1 cup water in a cooker for 3 whistles with salt. Keep aside. Let the cooker cool down completely.
In another vessel boil the Sabudana with 1 cup water for 1/2 an hour. You will see that the Sabudana has turned into transparent pearls.
Now in the cooker itself add the coconut milk and Sabudana pearls along with grated jaggery. Mix well and let it cook for 15 minutes. Taste and add elaichi powder. Cook for another 5 minutes and add cashews. Switch off and enjoy.
- The colour of the mangane will change as per the colour and quantity of jaggery used.
- The longer you soak the dal and Sabudana the ingredients become soft and cook faster and tasty.
- Recipe is courtesy my neighbour Hemlata aunty.