Manganem Recipe – Goan Style Chana Dal Payasam
Manganem is a traditional Goan dessert, often prepared during festivals or special occasions, and it is commonly offered as prasadam in temples. This creamy and flavorful payasam (kheer) is made with chana dal (gram dal), sabudana (tapioca pearls), jaggery, and coconut milk, bringing together the perfect balance of sweetness and richness. The delightful addition of cashews roasted in ghee enhances the taste, making it a truly decadent dish that is loved by many. Whether you’re looking to prepare a special dessert for a celebration or a comforting after-meal treat, Manganem is an ideal choice. It’s not only easy to prepare but also incredibly delicious.
Cuisine: Goan
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gram dal (chana dal) | 1 cup |
| Tapioca (sabudana) | 1/2 cup |
| Jaggery, grated | 1 cup |
| Coconut milk | 1 cup |
| Cashews, chopped | 20 |
| Ghee | 1 tablespoon |
Preparation Time: 4 hours
Cooking Time: 1 hour
Total Time: 5 hours
Instructions:
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Soak the Chana Dal: Begin by washing the gram dal thoroughly. Once clean, soak it in water for about 4 hours. This helps soften the dal and speeds up the cooking process.
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Pressure Cook the Dal: After soaking, drain the water from the dal and transfer it to a pressure cooker. Add approximately 1-1/2 cups of water to the dal. Close the lid and cook for 3 whistles. Let the pressure release naturally, ensuring the dal is cooked soft but intact.
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Soak the Sabudana: While the dal is cooking, wash the sabudana (tapioca pearls) and soak them in water for about 20 minutes. This will help them soften and swell up.
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Roast the Cashews: In a small pan, heat the ghee over low flame. Add the chopped cashew nuts and sauté until they turn golden brown. Once done, set them aside for garnishing later.
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Combine Ingredients: Once the chana dal is cooked, transfer it to a deep pan. Add the soaked sabudana, coconut milk, and jaggery to the pan. Stir well to combine all the ingredients.
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Cook the Mixture: Let the mixture cook on low to medium flame for about 20 minutes. Stir occasionally to ensure the payasam does not stick to the bottom. The sabudana will cook and soften, and the jaggery will dissolve, imparting a deep sweetness to the dish.
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Final Touches: Once the sabudana is cooked to your desired consistency and the payasam has thickened slightly, turn off the heat. Garnish the Manganem with the roasted cashews you set aside earlier.
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Serve: Serve the Manganem hot, ideally as a sweet ending to a hearty Goan meal. It pairs beautifully with Goan Mulimacho Ross (fish curry) and rice for a complete and satisfying lunch.
Enjoy your Manganem, the perfect Goan dessert that brings the flavors of coconut, jaggery, and dal together in a warm, comforting treat. This recipe not only celebrates the culinary heritage of Goa but also brings joy to every special occasion or family gathering.
