Mangane (Goan sweet dish)

Ingredients:

Chana daal - 1 cup

jaggery - 1 cup

scraped coconut - 1 whole

(grind coconut by adding water and

extract 1 cup thick and 2 cups thin milk) 

cashew nuts - handful

elaichi powder - 1 tsp

pinch of salt

Method:

Pressure cook(by adding water) the chana daal and cashew nuts for 10 minutes or for 3-4 whistles time.

Open, add the thin coconut milk and jaggery. Cook till boiling.

After the mixture has boiled for 5 minutes, and all the jaggery has melted and mixed well,

add the thick coconut milk, a pinch of salt (optional, as jaggery at times is little salty) and elaichi powder.

Cook for 2 minutes and put off the fire.

Tastes good hot as well as cold.