Chana Dal Payasam | Madgane - Konkani Temple Style Recipe
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).
Servings: 6
Calories: 332kcal
Equipment
- Pot
- Pressure cooker
Ingredients
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: 332kcal | Carbohydrates: 26g | Protein: 7g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 11mg | Potassium: 229mg | Fiber: 6g | Sugar: 2g | Vitamin A: 0.02IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 4mg