Sweet is the fruit of patience. This can truly be said for the Diwali treat known to many as madgane (pronounced ‘mud’-‘gah’-‘ne’). This chana dal-based sweet dish has travelled across miles and states to find a place for itself in Indian cuisine heritage – as well as our hearts.
Known to be a staple of the Chitrapur Saraswat Brahmin community’s festive cuisine, this dish has travelled from the banks of the Saraswati River in the north, to the laidback locales of Goa in the west, to Karnataka and Kerala in the south – delighting everyone’s taste buds along the way. Prepared with chana dal, jaggery and coconut milk, its taste is further embellished upon with a hint of green cardamom powder and a host of dry fruits.
Chana dal is home to an array of nutrients. It’s rich in B complex vitamins such as B1, B2 and B3. Its high-fibre content helps stay fuller for long, thus, preventing binge eating, aiding in weight loss. Tata Sampann Chana Dal is unpolished and a good source of protein.
This sugar-less recipe combines the goodness of pure chana dal with jaggery and coconut milk, making it the guilt free sweet for your Diwali Dawat.
Let’s take a look at how Chef Sanjeev Kapoor tries to give his spin on this Konkani delicacy Madgane.
- 1 cup Tata Sampann Chana Dal
- 10-12 cashew nuts
- 1 cup jaggery
- 1 tbsp rice flour slurry
- 3 cups thick coconut milk
- ¼ tsp cardamom powder
- Soak 1 cup of Tata Sampann Chana Dal in sufficient water. Set aside.
- Add the drained chana dal and 10-12 cashew nuts to a cookpot with 2 cups of water. Cook till done. Set aside.
- Add cup water to 1 cup jaggery in another cookpot.
- Add 2 cups thin coconut milk. Mix well.
- Add 1 tbsp of rice flour slurry.
- Add the chana dal cooked mixture. Mix well.
- Add green cardamom powder, 1 cup thick coconut milk and mix well. Cook till thick.
- Serve with fried coconut and fried cashews.
Have you tried adding a special twist to the traditional Diwali recipes? Share your recipe with us in the comments.
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