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Coconut Cashewnuts

Cashewnut and Gram Pudding
(Madganey)

Cashewnuts Coconut

Cashewnuts and Gram cooked in coconut milk with jaggery make this a dessert for a very special occasion.


Indian Vegetarian Recipes

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: South Indian Vegetarian (Konkani)


1  cup(s) split bengal gram (chana dal)
1  cup(s) split cashewnuts soaked in water overnight
2  cup(s) sugar or jaggery to taste
2  cup(s) coconut milk (canned unsweetened coconut milk is available in Asian markets)
1  tablespoon(s) fine rice powder
1  teaspoon(s) cardamom powder

  1. Dissolve the rice powder in half of the coconut milk and stir so that no lumps are formed. Keep aside. Discard the water in which the cashewnuts were soaked and cook them in enough water for 20  minutes or till they are half-done.
  2. Now, add the washed gram and cook on medium / low heat for 15  minutes or till soft .
  3. Add the rice powder dissolved in coconut milk, sugar or jaggery and the remaining coconut milk. Stir well. Keep on low heat for about 8  minutes till the mixture comes to a boil. Remove from heat and sprinkle cardamom powder on top.

Serve hot or cold.

 
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