Madgane also known as Chana dal kheer or chana dal payasam is a very delicious and popular Konkani sweet recipe prepared using rice, split chickpeas / chana dal and jaggery.
This is traditional dessert prepared on almost all festival and is offered as naivedyam. This is the last item that will be served and I still remember those days how eagerly we were waiting to have madgane.
My mom prepares this using the milk extracted from fresh coconut but I have used store bought one in the recipe. If jaggery is not available you can use brown sugar and for vegan and gluten free version just add the roasted dry fruits instead of sauteing dry fruits in butter / ghee.
Preparation time : 40 minutes
Serves : 5
Ingredients for Madgane
Chana dal / Split chickpeas - ¾ cup
Rice - ½ cup
Jaggery / Brown sugar - ¾ cup
Coconut milk - 2 cup
Cashew chopped - 1 ½ tbsp
Raisins - 1 ½ tbsp
Almonds chopped - 1 ½ tbsp
Butter / Ghee - 2 tbsp
Cardamom powder - ½ tsp
Steps to prepare Madgane
- Dry roast the split chickpeas till you get a nice aroma.
- Now wash the roasted split chickpeas and pressure cook for atleast 4-5 whistles until it is just done. See that water is half inch above the split chickpeas. Chickpeas should not be overcooked and mushy.
- You can also cook the split chickpeas in pan adding water. This will take longer time.
- In a non-stick add butter or ghee and the chopped cashews and almonds. When they become light brown in color add the raisins, saute and transfer this to a plate.
- If you are preparing the vegan version skip step II and dry roast the nuts and add it at the end.
- Wash the raw rice.
- In the same pan used in step II add coconut milk, rice and bring it to nice boil.
- When the rice is 70 percent cooked, add the jaggery and the cooked split chickpeas and bring it this to boil. I have added ½ cup water at this point. Add the water for the desired consistency and depending on the thickness of the coconut milk used.
- Keep stirring it continuously till the jaggery dissolves, rice is cooked and the mixture thickens.
- Now add the cardamom powder and the dry fruits and mix well.
- Madgane is now ready. Serve hot and enjoy.
- Because you are adding jaggery it is very important that you stir it continuously while bringing it to boil. Else it might burn. so better use non-stick pan for such recipes.
- Vary the amount of jaggery / brown sugar depending on how sweet you like to have it.
- This dessert thickens once it cool downs. you can add little water and bring to boil just before serving as this tastes the best when served hot.