Mudgane Chanedali Payasu

Mudgane Chanedali Payasu

Mudgane (Chanedali Payasu)

A traditional Konkani dessert made with split chickpeas, coconut milk, and jaggery. This creamy, aromatic payasu is a must during Ganesh Chathurthi celebrations. You can also prepare it with sago, semolina, vermicelli, or jackfruit for delicious variations.
Prep Time 20 minutes
Cook Time 25 minutes
Soaking Time (hours) 6 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dessert
Cuisine: Konkani
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1/4 cup split chickpeas (chana dal) soaked for 5–6 hours
  • 3/4 cup grated coconut fresh or frozen
  • 1/4 cup jaggery powder adjust to taste
  • 1 pinch cardamom powder
  • 2 cloves
  • 1/4 teaspoon rice flour (optional) for thickening
  • 1/4 cup semolina OR sago OR chopped jackfruit OR vermicelli choose one variant
Tempering (Optional Garnish)
  • 1 teaspoon ghee for roasting nuts
  • 1 teaspoon chopped cashews
  • 1 teaspoon raisins

Equipment

  • Pressure Cooker
  • Blender
  • Strainer
  • Cooking Pan

Method
 

  1. Soak split chickpeas (chana dal) for 5–6 hours so that they cook easily and evenly.
  2. Pressure cook the soaked chana dal with 3/4 cup of water until soft and well-cooked. Set aside the cooking water separately.
  3. Grind grated coconut with 1/2 cup water to extract thick coconut milk. Strain and set aside.
  4. Grind the same coconut again with 1/4 cup water to get diluted coconut milk. Strain and keep aside.
  5. In a pan, heat the diluted coconut milk. Add jaggery, cardamom powder, and cloves. Bring the mixture to a gentle boil.
  6. Add the cooked chana dal to the pan. You may use some of the reserved dal water to adjust consistency.
  7. Mix rice flour into the thick coconut milk and add it to the boiling mixture. This will help thicken the payasu.
  8. Add thick coconut milk and simmer the mixture for 1 minute on low flame. Avoid overcooking after adding thick coconut milk.
  9. In a small pan, heat ghee and fry cashews until golden brown. Turn off the flame and add raisins, sautéing them lightly.
  10. Add the fried cashews and raisins to the payasu and give it a gentle mix. Remove from heat.
  11. Serve warm or at room temperature, ideally with khotto or rononu for a traditional Konkani experience.

Nutrition

Sodium: 30mgCalcium: 20mgVitamin C: 1mgVitamin A: 5IUSugar: 18gFiber: 3gPotassium: 150mgCalories: 230kcalSaturated Fat: 6gFat: 9gProtein: 4gCarbohydrates: 32gIron: 1.2mg

Notes

You can substitute split chickpeas with sago, semolina, vermicelli, or chopped jackfruit to make variations of this classic Konkani dessert. Adjust the sweetness and thickness to taste.

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