Madgane Konkani recipe | Chana Dal Payasam

Madgane (Chickpea dessert)

Madgane in GSB Konkani language is a dessert made from split chickpea, rice/bombay rava cooked and mixed with jaggery, coconut milk.

Madgana is specially made in the occasion of ugadi festival. I have given detailed explanation of how to make such that any one making it for the first time can master the skill. Do watch the video.

This recipe was a request from one of our subscriber. It is her birthday and wanted to make it on her big day. Hope this detailed recipe with English subtitles helps everyone to try this recipe.

Note:

General measurement for 1 pav i.e. 250 gram(½ chana dal, ½ dosa rice)

½ Grated coconut for more flavor you can add 1 full coconut.
½ kg jaggery.

Here I made rice rava at home. You can use the ready made one. You can also use bombay rava(semolina) instead of rice rava.
Take equal proportions of dosa rice and chickpea for best result.
On low flame, after adding rice rava stirring continuously to avoid lumps.
While adding thick coconut milk it is very important to keep the flame low to avoid curdling of coconut milk.
Add little sugar while crushing cardamom.

Serves

4 people

Ingredients

Split chickpea - ¼ cup (chana dal)
Dosa rice - ¼ cup
Grated coconut - ½ coconut
Water to extract coconut milk - 2 glass
Water to pressure cook chana dal - till it immerses completely
Cardamom pods - 8 to 12
Jaggery - 2 cubes i.e. 125 to 185 grams (125 gm for mild sweet)
Cashew - 7 to 8
Raisins - 7 to 8
Ghee - 1 tbsp

Method

How to make Rice Rava

Soak ¼ cup of dosa rice in water for 30-60 minutes. Wash and drain water. Spread it on a clean cloth and let it rest for 15 minutes in open air.
Using a mixer, grind the rice into a coarse powder. The consistency should be like semolina(bombay rava).
Keep aside.

How to extract coconut milk

Grate ½ coconut.
In a blender, pour ½ glass water, grated coconut and grind to coarse paste. Place a clean cloth/strainer on a vessel and squeeze out the coconut milk.
Repeat above step with ½ glass water, extract coconut milk and place in same vessel.
Now this is thick coconut milk. Keep aside for later use.
Again add in the squeezed out coconut in the mixer, pour 1 glass water and grind for 30 seconds.
Extract the coconut milk in separate vessel. Now this is thin coconut milk, keep it aside.

How to make Madgane

Wash split chickpea(chana dal), drain water and in pressure cooker on low flame dry roast until aromatic.
Pour water until it immerses. And pressure cook on medium flame for 2 whistles. Do not overcook.
Let the pressure release naturally. Open the pressure cooker lid now add thin coconut milk, rice rava and mix well. Mix well in a whisker/fork spoon so that no lumps are formed.
Now turn on the flame, place the cooker, keep stirring on low flame till rice color changes. When rice cooks it will start thickening. Give it a boil on low flame.
Add 2 cubes of jaggery. 2 cubes for mild sweetness. Add one more jaggery cube for perfect sweet. You can crush the jaggery or add as it is.
Mix well. As you stir the jaggery melts and the consistency changes from thick to thin.
Don't worry keep stirring and give it a boil on low flame it will thicken again.
Now add in cardamom powder mix well give it a boil.
On low flame, pour thick coconut milk and keep stirring. Avoid stirring on high flame. Coconut milk will curdle if you do so.
Give it a boil. Don't not cook for long else coconut milk will release oil.
Give it a tempering of ghee, cashew and raisins.
When cashew turns gold add in the raisins and fry till it swells. Turn off the flame.
Serve hot. Slurpp!