Goan Jackfruit Manganem

Goan Jackfruit Manganem

Goa conjures up of many beautiful scenes, palm fringed beaches, green paddy fields, blue seas stretching as far as the eyes can see and steaming hot food. Goa has lots of Portuguese influence. I learnt this dish from my very close friend Shylu who lives in Goa. Goan cuisine is multi faceted. Manganem is just like our Kheer or Payasam. Can have the Manganem either steaming hot or icy cold. Both ways the taste is just unbeatable.


Cooked  Channa  dhal – 1 cup

Grated jaggery – 1 and 1/2 cups ( Take a pan. Heat it. Add1/4 cup of water. Heat it. When the water boils, add the grated jaggery. Cook on sim flame till well dissolved. Switch off the stove. Strain the jaggery syrup into another bowl. Keep it aside )

Saffron – 1 pinch

Cardamom powder  – 1/2 teaspoon

Coconut milk – 1/2  cup  ( first pressed coconut milk ) ( thick coconut milk )

To Grind to a fine paste

Freshly grated coconut – 1/2 cup

Finely chopped Jackfruit pieces – 1/4 cup

Chopped cashewnuts – 2 tablespoons

Rice flour – 1 tablespoon

( grind with little water to a fine paste, cover and keep it aside )

To Season

Ghee – 3 tablespoons

Halved cashewnuts – little

Finely chopped Jackfruit pieces – 1/4 cup


Heat a pan. Add the boiled Channa dhal, the ground paste and the saffron strands. Add little water. Keep the flame on sim. Cook for 5 minutes. Add the cardamom powder and the strained jaggery syrup. Mix well. Cook for another 5 minutes on sim flame.  By now the mixture would have thickened. Add the coconut milk. Stir well. Switch off the stove.

Heat another pan. Add the ghee. First fry the cashew nuts till golden. Keep it aside. Next fry the chopped Jackfruit pieces. Fry  the  Jackfruit  pieces till golden. Switch off the stove. Add the seasoning to the Manganem. Mix well. Serve hot.

Chef’s Tips

1) Manganem should be a little thick.

2) Cook the Manganem only on sim flame.

3) Use a nice golden coloured jaggery ( syrup jaggery, Paagu vellam )

4) Do not add any other fruits, the taste will change.

5) The consistency of the Manganem should be as thick as the dosa batter.











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