Manngane

Saraswat cooking is light except for the liberal use of coconuts.Most Saraswats are found in the coastal belt of Maharashtra, Goa, Karnataka and Kerala.Due to the abundance of coconuts , they have based their cuisine on coconuts. Coconut grated, dessicated , ground or the milk extracted from grated coconut.The richness it adds to gravies and the delicate flavour, is unmatched. Most of their sweets are coconut based. The delicate steamed Patolio, Modaks,Steamed Rice Semiyan in coconut milk, Sweet Potato Kheer and Manngane or Madgane.This is a rare sweet , but nutritious light and very different. The next time you want a dessert that is talked about try this.

1 cup Chana dal/ Bengal gram/ split chick peas ,1 cup grated jaggery,1/4 cup fresh coconut sliced and chopped into small pieces, 1 1/2 cups grated coconu,1 pinch cardamom powder,2 tbsps cashewnut pieces, 1 tbsp raisins, a pinch of salt

 Soak the chana dal in 2 cups of water for an hour, drain .Heat a tbsp of ghee,fry the channa dal, coconut pieces and raisins. Keep the cashews and  raisins aside, add 1/4 cup water to the fried chana dal and cover and cook the dal till soft but whole.Soak the grated coconut in 1 cup warm water.Grind it and squeeze the milk of the coconut.To the cooked dal and coconut pieces , add the jaggery and fried cashews. Keep on medium heat for 2-3 mins or so. Add the coconut milk and then the salt ,cardamom powder and raisins.Serve hot or cold.