chane daali madagane

roast 1/4th pav chana dal in a frying pan till it gives out pleasant aroma of chana dal

wash 1/8th pav rice and soak in water for 10-15 min

wash the roasted chana dal (twice) and soak in water for around 10-15 min.

In a pressure cooker bring water to boil and then boil the soaked channa dal for 3-4 whistles.

in a mixer blend desiccatted coconut (1 whole coconut) and then after it becomes a paste add the soaked rice and blend again.

In a vessel add jaggery (1 pav) and water boil it till the jaggery becomes a fine liquid (strain this paka if required). Once the paka is boiling add the coconut milk-rice (called as alawana) and bring to boil. also add elachi powder. Mix the boiled channa dal and the boil with constant stirring thoroughly. Add roaste cashews.

Note : If you have raw cashews (bibbo), soak them in warm water for 10-15min, peel off the skin and boil them along with chana dal in cooker.

as the madagane cools, it becomes thicker, while reheating to serve, add apt amount of milk.