Mangane Recipe

5 from 1 vote

Mangane is a traditional Goan sweet dish, also called Goan chana dal kheer or payasam, made with chana dal, sabudana (sago), coconut milk, and jaggery. This Goan festive sweet is quick and easy to make with simple ingredients and has a mildly sweet taste with delicious coconut flavor.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Indian

Servings: servings

Calories: 338kcal

Author: Preeti Nayak

Ingredients

1 cup chana dal
½ cup sabudana sago
1½ cups fresh coconut
2 tablespoon fresh coconut pieces
2 tablespoon cashews
a pinch of salt
¾ cup jaggery adjust to taste
1 teaspoon cardamom powder

Instructions

Rinse and soak the chana dal for 6 hours or overnight. Drain and keep it aside.
Soak sabudana for about 2 hours. Soaking helps them cook faster, gives a softer texture, and makes the sabudana and chana dal easier to digest.
Add soaked chana dal to a pressure cooker with 2 cups of water. Cook for 3 whistles until soft but not mushy. The dal should hold its shape slightly.
Meanwhile, while the chana dal is pressure cooking, blend fresh coconut with a cup of water and strain to extract the first coconut milk. Keep it aside. Transfer the coconut mixture back to the mixer jar, add 1.5 cups of water, and strain again to extract the second coconut milk. Keep both separately, as we will use them at different stages of cooking.
Add soaked sabudana, coconut pieces, and cashews to the cooked dal. Cook on medium heat until sabudana turns transparent.
Add a pinch of salt and jaggery. Stir well and cook until the jaggery melts completely. It is important to let the jaggery melt completely before adding coconut milk, or the coconut milk may curdle.
Add the second coconut milk extract and cardamom powder. Combine and bring it to a gentle boil. Taste and adjust salt or jaggery.
Add the first coconut milk extract and simmer gently for a minute. Switch off the heat. Avoid boiling too much after adding thick coconut milk, as it may split.

Notes

Soak the dal well: Soaking chana dal overnight helps it cook faster and gives a soft texture. If undercooked, mangane will not taste good.
Do not overcook the dal: The dal should be soft but not mashed completely. Slight texture tastes best in mangane.
Add coconut milk at the end: Always add the first coconut milk extract towards the end and simmer gently. Avoid boiling too much after adding the first coconut milk extract, as it may split.
Adjust the sweetness to your taste: Different jaggery types have different sweetness. Taste and adjust if needed.
Use fresh coconut if possible: Fresh coconut gives an authentic flavor like traditional Goan mangane made at home.
Store leftover mangane in an airtight container in the fridge for up to 2 days. It becomes thicker after cooling because sabudana absorbs liquid. Add a little warm water or coconut milk while reheating. Reheat gently on low heat and avoid boiling too much.

Nutrition