How to make Madgane - Chanadal cooked with plenty of cashewnuts, rice flour and jaggery in coconut milk - a speciality from the Konkan.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Bengal gram (chana dal) soaked, Thin coconut milk (पतला कोकोनट मिल्क / नारियल का दूध)

Cuisine : Maharashtrian

Course : Desserts

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Madgane Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Madgane Recipe

  • Split Bengal gram (chana dal) soaked 1/2 cup

  • Thin coconut milk 1 1/2 cups

  • Jaggery (gur) grated 1 1/2 cups

  • Rice flour 3 tablespoons

  • Cashewnuts 1/2 cup

  • Green cardamom powder 1/2 teaspoon

  • Thick coconut milk 1 cup


Step 1

Cook chana dal and cashewnuts with 1½ cups water in a deep non stick pan till just done. You can even pressure cook them. Cook jaggery with 1 cup water till it dissolves. Mix rice flour with ¼ cup water to a smooth paste.

Step 2

Add thin coconut milk to the jaggery water and mix well. Add the rice flour mixture and cook on medium heat, stirring continuously. Add green cardamom powder and cook till the flour gets cooked and the mixture thickens.

Step 3

Add chana dal and cashewnuts and mix well. Reduce heat and add thick coconut milk. Mix well and switch off heat.Serve warm.