Madgane with Rasvodo .
This is a sweet dish prepared usually during Ugadi or any other festivals. Madgane is a sweet prepared by cooking Chana-dal while Rasvodo is prepared with rice flour and deep fried. The combination is however awesome.
Recipe for Rasvado... I do it the simple way .. ie. no grinding.. Take one heaped cup of basmati rice flour , add a pinch of salt and 1 tblsp of jeera. Now add in coconut milk (i used readily available in tetra pack of Dabur Homemade) say about 1/4 pack and make into a smooth dough. Cover and leave for about half an hour.
Divide the dough into lemon sized ball, pat it on a plastic sheet into round discs and deep fry in med. hot oil. Remove on an absorbent paper for excess oil to drain. Serve with madgane.
Recipe for Madgane : Pressure cook one cup of chana dal with some split cashews (say 1/4 cup) to 3-4 whistles. When the pressure drops remove it into a thick bottomed vessel. Add some water and jaggery (as per your taste) and bring to a boil. Cook on medium heat till all the jaggery melts.
Add coconut milk (i used dabur homemade) say about 3/4th packet. (the remaining 1/4 packet i used to make Rasvodo). Mix well with the chana dal mixture and let simmer on low heat.
Now mix 1tblsp cornflour in 1/2 cup water so that there are no lumps. Mix it into the chana dal mixture (keep the heat minimum) and keep stirring gently immediately till the mixture is well mixed and starts thickening. Let cook on slow fire for some time, keep stirring in between.
Lastly flavor with some cardamom pd. Madgane is ready. Serve as it is or with Rasvodo.
Do try this combo and enjoy during festivals with your family.
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Thanks.