Munganey- A heavenly treat!

#easy #Indian #recipe for #vegan #dessert #kheer made with chana dal ,jaggery and coconut

An heirloom recipe for a delectable, vegetarian, vegan, dessert kheer.

#easy #Indian #recipe for #vegan #dessert #kheer made with chana dal ,jaggery and coconut
Munganey- vegan, dessert kheer made with chana dal, coconut milk and jaggery.

Dear friends,

This post is about the immense gratitude I feel as Indfused turns 3! A HUGE THANK YOU to all of you for making Indfused what it is today. I am genuinely humbled when I see that Indfused has over 83,500 followers. The number of views and unique visitors have almost doubled this past year to over 360,000 and 190, 000 respectively. And honestly, it is quite daunting to me when I see that Indfused has followers in over 190 countries now.

It is indeed rewarding that you all have encouraged and supported my drive to create healthier, easier, streamlined recipes for both authentic Indian, and Indian fusion recipes, with ingredients available locally. And gratifying takes on a whole new dimension for me to know that our next generation growing up in USA and elsewhere in the world are cooking and with recipes from Indfused and also presenting them just like my photo styling!

I feel truly blessed by all the love ❤ . I have been fortunate to have received from my Aai (mom) the passion, drive and training in cooking and  I try to emulate my Pappa’s flair for writing and relaying anecdotes. I will always carry their unconditional love, support and blessings in my heart.

Indfused allows me to combine my education as an architect with my passion for cooking and communicating with you all. Each and every recipe on Indfused is tried, tested and of course, critiqued by my husband and children 🙂

I chose to share the recipe of Munganey  today as it truly tastes heavenly; therefore it reaches my soul. It is an heirloom recipe from Goa, India.

My version is a streamlined recipe takes just a few minutes once the chana dal is cooked. Soaking the dal for a couple of hours and pressure cooking it helps. Instant Pot used on the ‘bean’ setting cooks the dal perfectly.

Do try this recipe along with other easy  Indian festive desserts like  the Almond Kheer and the Sweet Potato kheer.

Munganey

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients-

  • ½ cup chana dal or yellow split peas
  • About 3 ½ cups water
  • Pinch of salt
  • ¾ cup finely diced jaggery
  • 15 cashew nuts
  • 1 tablespoon raisins
  • ½ cup canned coconut cream. I used Trader Joe’s coconut cream.
  • 1 teaspoon powdered green cardamom seeds
  • ½ teaspoon freshly grated nutmeg

To make the Munganey-

  1. Wash and soak the chana dal in the water for about two hours. Add the salt and pressure cook it until it is soft and cooked through but not completely mushy. For The dal should still retain its overall shape.
  2. Remove the cooked dal with the water to a saucepan. Heat on low heat. Add the jaggery, cashew nuts and the raisins and let it cook for about 2 to 3 minutes or until the jaggery is melted and the raisins have plumped up.
  3. Add the cream of coconut and let it assimilate in the mixture, about 2 to 3 minutes, stirring on low heat.
  4. Add the cardamom and nutmeg powders, stir and remove from heat.
  5. The Munganey thickens a little as it cools. Serve warm or at room temperature. In my opinion, the flavor deepens in some time, so I make it a few hours ahead of serving.

Instant Pot Recipe-

  1. Wash and soak the chana dal in the water for about two hours. I used the Instant Pot liner to do it. Add the salt, close the lid, set the pressure knob to on, and cook the dal on ‘Bean setting’.
  2. After the pressure is released naturally, open the lid,  and set the Instant Pot on ‘Saute’ mode.
  3. Add the jaggery, cashew nuts and the raisins and let it cook for about 2 to 3 minutes or until the jaggery is melted and the raisins have plumped up.
  4. Add the cream of coconut, stir and let it assimilate in the mixture, about 2 to 3 minutes.
  5. Add the cardamom and nutmeg powders, stir and switch teh Instant Pot to “Off’
  6. The Munganey thickens a little as it cools. Serve warm or at room temperature. In my opinion, the flavor deepens in some time, so I make it a few hours ahead of serving.

 

Disclaimer:We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. When you click and buy through this site , it helps us earn to keep this site running.

I thank you once again from the bottom of my heart for being a part of the Indfused family ❤

Love,

Sandhya

 

 

 

 

 

 

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70 thoughts on “Munganey- A heavenly treat!”

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    1. Thanks so much Ronit. This dessert recipe is an heirloom. It is one of my most favorite desserts.
      As for followers, a huge part of my followers are on Google +. Do you post there?

      Liked by 1 person

      Reply

  4. Congratulations Sandhya!! Wishing you many more 🙂 This looks so tempting, I can almost taste this, and in fact wish I had some right away. Love jaggery and coconut based desserts, they truly are soul satisfying 🙂 I just love those coconut bowls!!

    Liked by 1 person

    Reply

  6. An amazing treat for us on this special occasion. This sounds delicious, congratulations on your bloganniversary and your great achievement! Keep going and keep inspiring us with your amazing foods!!

    Liked by 1 person

    Reply

    1. Thanks so much Sumith! All of us friends have to keep inspiring each other right? I have tagged you on FB when a friend asked me for a recipe for fish mollie.

      Like

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    2. Sumith, I loved your latest shrimp post but could not comment on it….not sure why I cannot access the comment section. The photos and presentation is spectacular as always. I especially liked the reflection in the black plate!

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  10. Hearty congratulations on your blog’s 3rd anniversary Sandhya! We probably started out at the same time. So very glad our paths crossed along the way, we’ve shared more than food via this medium. Love what you’ve presented today, but the name baffles me, although you mention that it’s a Goan dessert? I was hoping that Freda would throw some light on the Goan name for this dessert. All the same, I love the flavors melding, and those coconut bowls, wow!

    Liked by 1 person

    Reply

    1. Thank you so much dear Loretta. I am very happy that our paths crossed via this medium too. I am so lucky to have found great friends like you because I started blogging.
      I am trying to find the root word/meaning for the name Munganey too. But the flavors are the classic Goan ones. We had Munganey at the priest’s house in Goa when we visited last November. The coconut bowls are from Goa too 🙂

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      Reply

    1. Thanks so much Judi. the feeling is mutual as I love visiting your site and learn so much from you too. I got the bowls in Goa and am glad that I could show off a traditional Goan dessert in it.

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  14. Many congrats Sandhya….I am very proud for what you have achieved till now and seeing you I am also inspired to do better on blogging. Your recipe was very yummy and tasty 🙂

    Liked by 1 person

    Reply

  16. “I feel truly blessed by all the love ❤ . I have been fortunate to have received from my Aai (mom) the passion, drive and training in cooking and  I try to emulate my Pappa’s flair for writing and relaying anecdotes.”
    This is the reason why your blog is so beautiful. You have received the best gift in your life. And that’s why people love your blog. 😊

    Like

    Reply

  20. Congratulations on your success! Indian food is so flavorful, I am not surprised so many people follow you 😊
    I had never come across a dessert recipe that used split peas. Intriguing. Bookmarking it.

    Liked by 1 person

    Reply

    1. Thanks so much Joelle! Do let me know how you like it. It is an absolute favorite of mine.
      Loved your post on the vegan stuffed tomatoes- perfect for this time of the year.
      I like to vary our diet too and using millet is a brilliant idea!

      Liked by 1 person

      Reply

      1. I didn’t use it so much in the past, partly because I wasn’t cooking it the right way. Now I remember to really wash and rinse it well before drying it in a pan on low heat, and only then do I add water. I have also learned to steam it (I have a vegetarian recipe of millet and vegetable patties too). Having to eat gluten-free has pushed me to think outside the box!

        Liked by 1 person

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  34. Congratulations on your blog anniversary Sandhya ! Wishing you many more such milestones to celebrate. Love the authentic dessert , you have beautifully presented it which makes it all the more desirable.

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  36. Congrats Sandhya on the blog anniversary.! A recipe that is close to heart is a perfect way to celebrate this occasion. Munganey looks delicious and am bookmarking it.

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