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Madagne Recipe
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5 from 3 votes

Instant Pot Madagane | Konkani Special Channa Dal Kheer

Madagane or Madagne is a rich Konkani special kheer prepared with channa dal and coconut milk. Here is the instant pot version of the kheer.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Konkani
Keyword: konkani chana dal kheer, madagane
Servings: 4
Calories: 384kcal
Author: Srividhya G

Equipment

  • Instant Pot or Pressure Cooker

Ingredients

  • ½ cup Chana dal split desi chickpeas
  • 2 cups Water
  • 1 tsp Ghee
  • 1 tbsp Cashews
  • 1.5 cups Coconut Milk
  • ¾ cup Powdered Jaggery
  • ¼ tsp Cardamom Powder or Crushed Cardamom pods - 2

Instructions

Steps:

    Instant Pot Method:

    • Set the IP in saute mode. When it is hot, add the ghee.
    • Let it melt and roast the cashews until brown. Take them out and set aside.
    • Now add the channa dal and saute for a couple of minutes or until it turns brown.
    • Now turn the IP off and add 2 cups of water. Close the IP lid with the vent in the sealed position and cook for 10 minutes in manual mode.
    • Let the pressure naturally. Carefully open the lid.
    • Then mash it roughly. Set the IP back to saute mode.
    • Now add the jaggery and let it dissolve.
    • Add the coconut milk and cardamom powder.
    • Let it simmer for a couple of minutes, and that's it.
    • Kheer is ready. Add the fried cashews and serve hot.

    Pressure Cooker Method:

    • Heat a pan or kadai. When it is hot, add the ghee.
    • Let it melt and roast the cashews until brown. Take them out and set aside.
    • Now add the channa dal and saute for a couple of minutes or until it turns brown.
    • Pressure cook this roasted channa dal by adding 2 cups of water for two whistles, or you can cook the channa dal in open pot method as well.
    • Mash the cooked channa roughly and transfer it to a heavy bottom vessel and simmer it over medium heat.
    • Now add the jaggery and let it dissolve.
    • Add the coconut milk and cardamom powder.
    • Let it simmer for a couple of minutes, and that's it.
    • Kheer is ready. Add the fried cashews and serve hot.

    Notes

    • I used store bought coconut milk, but you can make them at home too. You can find homemade coconut milk recipe here.
    • I used cleaned powdered jaggery hence added it directly. If you feel you need to filter/clean the jaggery, then dissolve the jaggery in ⅓ cup of water and strain it. Add the strained liquid to the kheer.
    • Adjust the jaggery as per your preference.
    • Along with cashews, you can roast raisins, grated coconut, and other nuts as per your preference.

    Nutrition

    Calories: 384kcal | Carbohydrates: 47g | Protein: 4g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 263mg | Fiber: 2g | Sugar: 39g | Vitamin C: 1mg | Calcium: 42mg | Iron: 4mg