MadgaNe

MadgaNe is the traditional sweet dish/dessert of Mangalorean GSBs (Gowda Saraswat Brahmins) or Konkanis (as we speak the Konkani language) as we are called, and it is prepared for festivals and any other special occasions and family gatherings. I always make it for Yugadhi, (our new year) to start the year on a sweet note. Of course, I am sure I make it many more times during the course of the year.

Madgane is also called “goddi”! A sweet dish made with coconut milk or milk is often referred to as Goddi, perhaps because jaggery is used and it is called "GoDa" in Konkani. "Good" also means sweet in Konkani. MadgaNe is made with roasted chana dal, jaggery, coconut milk and cardamom powder into a kheer or paayasam consistency.

MadgaNe

Recipe

Ingredients:

• 1/2 cup chana dal

• 1/2 - 3/4 cup jaggery (according to your taste)

• 1 can (400 ml.) coconut milk (Alternatively you can use fresh coconut milk made from 1 coconut)

• 1/2 - 1 tsp cardamom pd.

• 10 - 15 cashews (or soaked and skinned tender cashews)

• few raisins (optional)

• 1 - 2 tbsps rice flour (as needed)

• 1 (approx.) tbsp ghee (to roast the chana dhal and the cashews)

Steps:

1. Heat a little ghee, roast the chana dhal for about 2 - 3 minutes till it gives off a nice aroma.

2. In a pressure cooker, cook the dhal with about 1 and 1/2 cups of water. (about 4 whistles) Wait for the pressure to release on its own before you open the lid. The dhal should be cooked well, not mushy.

3. Next, add the jaggery and a little water and cook till it melts.

4. Add in the coconut milk and bring to a rolling boil. If the consistency is too watery, add about a tbsp. (or more if needed) of rice flour mixed well with some water or a little liquid from the pot. Keep stirring continuously and boiling till it thickens a bit and the desired consistency is reached.

5. Next add the cardamom pd. and mix well.

6. Finally, in a little ghee, roast the cashews and raisins till they are golden brown and the raisins plump up, and add it into the pot. Mix well and your MadgaNe is all ready to eat! Enjoy!

Notes:

I started making maDgaNe with canned coconut milk when I moved to the US in the early 80s

and fresh coconut was not easily available then. These days, even though fresh coconut is

available, I have stuck with my old practice of using coconut milk, as you can't beat the

convenience.

If you wish to use fresh coconut milk, grind grated coconut (of 1 coconut) and strain

through a cloth and keep aside the first thick milk. Grind the pulp once again with

more water and strain again. Add in the 2nd coconut milk into the chana dhal

melted mixture first and bring to a boil. Then add a little rice flour mixed in water or

coconut milk and stir and boil for a couple of minutes. Then add the first thick

coconut milk and give it one boil. Add in the roasted cashews, raisins, and

cardamom powder and mix through. Make sure to stir the madgaNe continuously to

ensure that it doesn't stick to the pot.

Chaokah brand coconut milk is what works best for me. I am not getting paid for mentioning

this product, nor am I endorsing it. Its what works best for me, you can feel free to use any

brand of coconut milk you prefer.

I also make a dish called " Ponsaa Gharayi"- Jackfruit Gharayi during jackfruit season. As you

may have guessed, "PoNosu" is the Konkani word for jackfruit. I use chopped pieces of ripe

jackfruit in this paayasam, instead of chana dal! This is quite a delicacy as well.

Here is the link:

https://www.veevaasari.com/post/jackfruit-gharayi

PoNsaa Gharayi