Madgane is traditionally prepared on Ugadi/Gudi Padva which is New Year in Karnataka, Andhra and Maharashtra. The Goans too make this delicacy, but call it Manganem. The aroma of roasted Chana Dal/Bengal Gram Dal and of cashews in this coconut based dessert is simply divine!!
- 200 gms Chana Dal/Bengal Gram Dal
- 50 gms Cashew nuts halved
- 50gms kishmish
- One large coconut grated
- 200 gms jaggery
- 1 heaped tsp Cardamom powder
- A tbsp of ghee/clarified butter
Dry roast the Chana Dal to a rich golden brown. Wash and pressure cook to three whistles. Add jaggery and cook till the jaggery dissolves. Extract thick and thin milk from the grated coconut by grinding it to a smooth paste and then sieving it. Roast the cashews and kishmish in a tbsp of ghee. Add the coconut milk, jaggery, the roasted Cashew and kishmish to the roasted Chana Dal. Boil well. Add Cardamom powder and keep aside for half an hour for the flavours to infuse.
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