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22nd October 2019

Mangaane

Mangaane - Goan Sweet Sago- Split Chickpea Porridge

Mangaane is a Goan sweet porridge made with sago and split chickpeas. Coconut milk provides it its rich flavor while it is sweeted with sugarcane jaggery. Though it is prepared during festivities, I bet you’ll cook it more often cause it tastes just super.

Serves: 8 to 10 Persons

Prep. Time: 30 Mins

Cooking Time: About 60 Mins

Ingredients:

[Standard Measure : 1 cup = 250 ml ]

  • Split Chickpeas [Chana Dal] – ½ cup
  • Sago [Sabudana] – 3 tbsp.
  • Cashew Nuts (broken) – 10 to 12
  • Coconut Milk
    • Thin – 3 cups
    • Thick – ½ cup
  • Sugarcane Jaggery – ½ cup
  • Cardamom Powder –
  • Sugar – 2 tbsp.
  • Salt – ¼ tsp. + a pinch

Step 1:     Wash and soak the chana dal and the sago separately in water for 20 mins. Also soak the cashew nuts in hot water.

Step 2:     Later cook the dal with 2 cups water and ¼ tsp. salt till the dal is soft but not mashy. Remove the scum and discard. Also cook the sago separately with 1 cup water till transparent.

Step 3:     Add the sago to the dal. Then add the thin coconut milk and bring to a boil on medium heat. When it starts boiling, drain and add the cashew nuts, the jaggery and a pinch of salt. Mix and cook on low heat till the mixture thickens.

Making of Mangaane - Goan Sweet Sago- Split Chickpea Porridge

Making of Mangaane - Goan Sweet Sago- Split Chickpea Porridge

Making of Mangaane - Goan Sweet Sago- Split Chickpea Porridge

Step 4:     Finally add the cardamom powder and the thick coconut milk and cook on low heat from 5 to 6 minutes. Switch off the heat and serve warm or chilled.

Note:

  • You can also use canned coconut milk. If so, keep aside ½ cup coconut milk (for thick milk) and dilute 1 ½ cup canned coconut milk with 1 ½ cup water for the thin coconut milk.

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