Mangane or Manganem is a traditional Goan kheer made with sabudana or sago pearls, chana dal (split chickpeas), jaggery and coconut milk. This is garnished with cashewnuts making it rich and flavourful.
Mangane payas is a type of kheer and is made for happy occasions and festivals in Goa and Konkan region. It is even made for birthdays and housewarming ceremonies. This Manganem kheer is a nutritious Konkani dessert made with sago pearls, chana dal (split chickpeas), jaggery and cashewnuts in coconut milk.
This Goan chana dal payasam tastes delicious. It can be made vegan by replacing ghee with oil.
Ingredients to make Goan chana dal and sadubana payas(payasam) recipe:
- Coconut: Coconut milk is main ingredient in this recipe. You can either extract coconut milk from grated coconut or use readymade coconut milk.
- Chana dal / Split chickpeas: Spilt chickpeas is added to this kheer with sabudana recipe making it protein rich.
- Sabudana / Sago pearls: Sago pearls or tapioca pearls is another main ingredient.
- Jaggery: Jaggery or molasses is added for sweetness. Jaggery cannot be replaced by sugar in this recipe as it won’t have the authentic Goan taste.
- Cashewnuts: Cashewnuts are added to Goan mangane and without this ingredient, mangane payas will be incomplete.
You might be interested in Goan desserts like shevyachi kheer, sabudana kheer, Goan bottle gourd (kokundudhi) kheer and ravo.
How to make mangane kheer?
- Wash and keep the sabudana aside for at least 2 hours.
- Crush the cashewnuts into 2-3 pieces, roast it in ghee and keep them aside.
- Grind the grated coconut in 2 cups water. Pass it through strainer and extract thick coconut milk. Collect the residue.
- Now pass ½ cup water through the residue and extract thin coconut milk.
- Mix both thick and thin coconut milk and keep aside.
- If you are using readymade coconut milk, use it directly in this recipe.
- Pressure cook chana dal in 4 cups water. Do not over-cook the chana dal. It should not be mashed or mashy. Drain the chana dal. Water can be used to make saar.
- Heat a thick bottomed pan, add cooked chana dal without water.
- Add coconut milk and sabudana and let it cook for 20 minutes on medium heat.
- After sago pearls turn transparent, add grated jaggery and mix well.
- Garnish with roasted cashewnuts and serve hot.
Also check out: Carrot payasam, apple kheer, sweet potato kheer , rabdi
How to serve Goan style manganey?
- Manganey can be served hot or cold. It tastes delicious in either way.
- Some people love to eat it with pooris.
- Some just eat it as payasam or kheer.
Manganem recipe is also cooked in the Goan Catholic Community for various Catholic festivals and celebrations. It is known as Vonn. The recipe is bit different. Rice flour is added to it. Sabudana may or may not be added to it. The Vonn recipe is totally different. But some ingredients like coconut milk and jaggery are common.
Mangane | Manganem | Goan Chana Dal Payas With Sabudana
Ingredients
- 2 cups freshly grated coconut or 3 cups coconut milk
- 1 cup chana dal / Gram dal
- ½ cup sabudana / Sago pearls
- 1 cup jaggery grated
- 20 cashewnuts
- 1 tablespoon ghee
Instructions
- Wash and keep the sabudana aside for atleast 2 hours.
- Crush the cashewnuts into 2-3 pieces, roast it in ghee and keep them aside.
- Grind the grated coconut in 2 cups water. Pass it through strainer and extract thick coconut milk. Collect the residue.
- Now pass ½ cup water through the residue and extract thin coconut milk.
- Mix both thick and thin coconut milk and keep aside.
- If you are using readymade coconut milk, use it directly in this recipe.
- Pressure cook chana dal in 4 cups water. Do not over-cook the chana dal. It should not be mashed or mashy. Drain the chana dal. Water can be used to make saar.
- Heat a thick bottomed pan, add cooked chana dal without water.
- Add coconut milk and sabudana and let it cook for 20 minutes on medium heat.
- After sago pearls turn transparent, add grated jaggery and mix well.
- Garnish with roasted cashewnuts and serve hot.
- Garnish with roasted cashewnuts and serve hot.
Notes
- After pressure cooking chana dal, do not discard water after draining dal. Use it to make saar or sambar.
- Add jaggery only after the sago pearls turn transparent.
- If manganey looks thin after cooking do not worry, it will become thick after some time.
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Note: The recipe was published on 1st Oct 2015 and is republished. The post might contain affiliate links.
Wow, this is fascinating! I've never heard of any of those ingredients, but I would love to taste this 🙂
@Fabiola you can get these ingredients in any Indian store in your area.