Madgane (with broken wheat paste)
Very delicious dessert / kheer in Konkani cuisine, made of channa dal, broken wheat, jaggery and coconut milk !!!!
Serves - 4 - 5 dessert cups
For channa dal:
4 tablespoon channa dal (Bengal gram)
2 tablespoon cashew nut splits
1 1/4 cup (250 ml) water
Wash and clean channa dal. Soak in 1 cup water (250 ml) with cashew nut splits for half an hour and pressure cook (do not change the water) for 20 minutes or until soft (reduce heat from high to medium after 3 rd whistle and cook for 15 minutes). Do not open the lid. Allow the cooker to cool naturally. Reserve stock.
For broken wheat paste / govva kono paste:
2 tablespoon broken wheat / govva kono
4 tablespoon water
Extra 100 ml (1/2 cup) water
Mix 2 tablespoon broken wheat with 4 tablespoon water and make a smooth paste. Boil 1/2 cup (100 ml) water. Lower the heat and add the broken wheat paste in 3 batches. Stir continuously till it completely mixed with water and it should like a soft porridge / reduction quantity / thickens. Keep aside.
½ cup jaggery (approximately 80 ml - 100 ml or to taste) melted and sieved jaggery
50 ml thick coconut milk
2 pinches cardamom powder
In a bowl, mix boiled channa dal – cashew nut (along with stock – stock may be ¼ cup), broken wheat paste and jaggery. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 12 – 15 minutes or until slightly thickens / light brown in color. Switch off the heat.
Add 50 ml thick coconut milk. Gently mix all the ingredients well. Sprinkle cardamom powder. Serve warm or cold.