Ingredients

• Coconut - 1 big
• Bengal gram dal - 1/2 cup
• Powdered jaggery - 1 cup
• Rice flour - 2 tbsp
• Cardamoms - 5
• Cashew nuts - 3 tbsp

How to Make Madgane

• Soak cashew nuts in hot water for 1-2 hours.
• Extract 2 cups of thick milk and 2 cups of thin milk from the coconut.
• Wash the dal and add the cashew nuts drained from water.
• Add thin coconut milk and pressure cook for 10-15 minutes.
• The dal and nuts must be soft but not mushy.
• Add jaggery, stir till dissolved and simmer for 5 minutes.
• Mix rice flour with 2 tbsp of water and add to the simmering kheer.
• Cook for 2 minutes.
• Add the thick coconut milk and cardamom powder.
• When the kheer begins to boil again, remove from the fire.
• Serve hot or cold.