Madgane Konkani Temple Style | Chana Dal Payasam | Godshe

Chana Dal Payasam, also called Madgane or Godshe in Konkani, is a popular temple-style sweet recipe prepared using jaggery, coconut milk, and chana dal (split chickpeas).

Chana Dal Payasam

Chana dal payasam is a traditional dessert prepared during festivals like Ugadi, Ram Navami, Diwali, Navratri, Varamahalakshmi vratam, etc. It is first offered in the form of Naivedyam and then distributed as a dessert.

This is a temple-style madgane (mangane), where rice is used so that the kheer thickens. You can use sabudana, broken wheat, or rice flour. You can also check our popular chana dal payasam made with sabudana.

Chana dal payasam is called Mangane in Goan cuisine, Kadale bele payasa in kannada, madgane in konkani, chana dal kheer in Hindi, Kadalai paruppu in Tamil, Senaga pappu in Telugu.

Check out the best list of Indian sweets and desserts, ganesh chaturthi recipes, Diwali mithai recipes, 9 days of Navratri recipes and classic India kheer and payasam recipes.

Ingredients

Chana dal: The primary key ingredient, also called split chickpeas, which adds nutty flavor to the kheer.

Rice: Used to thicken the payasam.

Coconut milk: Enhances the flavor. Regular milk can also be used.

Jaggery: Sweetnes the kheer. Can use sugar or brown sugar.

Dry fruits and nuts: For the garnish

Cardamom: Flavoring agent to the kheer.

Check out the recipe card for full list of ingredients.

Step-by-step instructions

Roast and cook the split chickpeas

• Dry roast the split chickpeas till you get a pleasant aroma.
• Now wash the roasted split chickpeas and pressure cook them with water for at least 4-5 whistles or until it is just done. See that water is half an inch above the split chickpeas. 
• Chickpeas should not be overcooked and mushy. You can also cook the split chickpeas in a pan or pot, adding water. This will take longer time than a pressure cooker. 

Roast the nuts

• Add ghee, chopped cashews, and almonds in a wide, non-stick pan. When they become light brown, add the raisins, saute, and transfer this to a plate.
• If you are preparing the vegan version, skip this step, dry roast the nuts, and add them at the end.

Making of the best chana dal kheer

• Wash the raw rice. 
• In the same pan, add coconut milk and rice and bring it to a nice boil.
• When the rice is 70 percent cooked, add the jaggery and the cooked split chickpeas and bring it to a 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, the rice is cooked, and the mixture thickens.
• Now add the cardamom powder and the dry fruits and mix well.
• Serve hot and enjoy.

Tips

• In temples, rice is added so that kheer becomes thick. I love that version, and they have added rice while making madgane. You can skip rice completely and add sabudana or lapsi (broken wheat), or simply add 2 tablespoon of rice flour instead of rice while boiling coconut milk.
• Because you are adding jaggery, it is very important that you stir it continuously while bringing it to a boil. Else, it might burn. So, it is better to use a non-stick pan for such recipes.
• Vary the amount of jaggery depending on how sweet you like to have it.
• This dessert thickens once it cools down. You can add a little water and bring it to a boil just before serving, as this tastes best when served hot.
• You can also use freshly extracted coconut milk. This enhances the flavor.
• For a vegan version, skip the ghee and simply add dry roasted nuts and fruits.
• Any leftovers can be stored in a refrigerator for two days. Beyond that, it will not taste good.

More payasam and kheer recipes

Recipe card

Madgane Konkani Temple Style | Chana Dal Payasam | Godshe

Kushi

Chana Dal Payasam, also called Madgane in Konkani, is a popular temple-style sweet recipe prepared using jaggery, coconut milk, and chana dal (split chickpeas).

5 from 16 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Desserts, sweets

Cuisine South Indian

Servings 6

Calories 332 kcal

Equipment

• ▢
  Pot
• ▢
  Pressure cooker

Ingredients

  

1x2x3x

• ▢ ¾ cup Chana dal Split chickpeas
• ▢ ¼ cup Rice sabudana, lapsi (broken wheat, read tip 1)
• ▢ 2 cups Coconut milk
• ▢ ¾ Jaggery Brown sugar
• ▢ ½ teaspoon Cardamom powder
• ▢ 2 tablespoon Cashews chopped
• ▢ 1 tablespoon Almonds chopped
• ▢ 1 tablespoon Raisins
• ▢ 2 tablespoon Ghee butter
• ▢ Water

Instructions

 

Roast and cook the split chickpeas

• Dry roast the split chickpeas till you get a pleasant aroma.
  ¾ cup Chana dal
• Now wash the roasted split chickpeas and pressure cook them with water for at least 4-5 whistles or until it is just done. See that water is half an inch above the split chickpeas.
• Chickpeas should not be overcooked and mushy. You can also cook the split chickpeas in a pan or pot, adding water. This will take longer time than a pressure cooker.

Roast the nuts

• Add ghee, chopped cashews, and almonds in a wide, non-stick pan. When they become light brown, add the raisins, saute, and transfer this to a plate.
  2 tablespoon Cashews, 1 tablespoon Almonds, 2 tablespoon Ghee, 1 tablespoon Raisins
• If you are preparing the vegan version, skip this step, dry roast the nuts, and add them at the end.

Making of the best chana dal kheer

• Wash the raw rice.
  ¼ cup Rice
• In the same pan, add coconut milk and rice and bring it to a nice boil.
  2 cups Coconut milk
• When the rice is 70 percent cooked, add the jaggery and the cooked split chickpeas and bring it to a boil.
  ¾ Jaggery
• 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.
  Water
• Keep stirring it continuously till the jaggery dissolves, the rice is cooked, and the mixture thickens.
• Now add the cardamom powder and the dry fruits and mix well.
  ½ teaspoon Cardamom powder
• Serve hot and enjoy.

Video

Notes

• In temples, rice is added so that kheer becomes thick. I love that version, and they have added rice while making madgane. You can skip rice completely and add sabudana or lapsi (broken wheat), or simply add 2 tablespoon of rice flour instead of rice while boiling coconut milk.
• Because you are adding jaggery, it is very important that you stir it continuously while bringing it to a boil. Else, it might burn. So, it is better to use a non-stick pan for such recipes.
• Vary the amount of jaggery depending on how sweet you like to have it.
• This dessert thickens once it cools down. You can add a little water and bring it to a boil just before serving, as this tastes best when served hot.
• You can also use freshly extracted coconut milk. This enhances the flavor.
• For a vegan version, skip the ghee and simply add dry roasted nuts and fruits.
• Any leftovers can be stored in a refrigerator for two days. Beyond that, it will not taste good.
• Added a video on how to make payasam with sabudana and chana dal. 

Nutrition

Calories: 332kcalCarbohydrates: 26gProtein: 7gFat: 24gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 13mgSodium: 11mgPotassium: 229mgFiber: 6gSugar: 2gVitamin A: 0.02IUVitamin C: 1mgCalcium: 63mgIron: 4mg

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Note: We originally posted this madgane recipe in Sept 2015. It has now been modified in Jan 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.