Tuesday, 1 November 2016


Manganem is a traditional kheer recipe that is made in Goa during religious functions and festivals. The Bengal Gram sweet kheer is also served in Goan temples as an offering (prasad). It simple and quick to make and is a whole some sweet that is made from chana dal, sabudana and with taste from jaggery, cashew nuts and ghee. I have made a small variation with this goan kheer by adding our barnyard millet / kuthiraivali arisi to it to enhance the taste of Manganem. So friends try this healthy variation of Manganem.


Kuthiraivali arisi / barnyard millet           - ¼ cup
Milk                                                                 -  1cup
Channa dal                                                     - 1 cup
Sago / javvarisi                                              - ½ cup
Coconut milk                                                  - 5 cups
Grated jiggery                                                 - 1 ¼ cup
Cardamom powder                                       - 1 tsp
Ghee                                                                 - 2 tbsp
Cashews                                                          - a handful


Soak the channa dal  in water for 15 minutes.
Cook the barnyard millet to mashing consisitency with one cup of milk.
Cook  the sago in ½ cup to ¾ cup of water and keep aside.
Cook the channa dal and keep aside.
Fry the cashews in ghee till it turns to golden brown colour and keep aside.
Melt the grated jiggery in one litre water and strain it and boil it again for five minutes.
Mix cooked channa dal, cooked sago, and cooked millet and boil it for five minutes.
Add the melted jiggery, coconut milk cardamom powder to the above millet mixture, mix well and boil it in a medium flame for five minutes.
Remove from flame and garnish it with fried cashews.
Barnyard millet/ kuthiraivali arisi Manganem is ready to serve.

1 comment:

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